Cannelloni con Ricotta

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Pasta

One 2-egg recipe of "delicate" pasta, cut into large squares (5” by 5”) and cooked

Filling

15 oz. Ricotta cheese
12 or 14 sprigs Italian parsley
1 cup freshly grated Parmigianino cheese
2 egg plus 2 egg yolks

½ tsp nutmeg

Salt and white pepper to taste

Balsamella

3 tablespoons butter

¼ cup all-purpose unbleached flour

1 ½ cups milk

Salt

Prepare the filling:

Remove parsley stems and chop fine.  In a bowl combine ricotta, Parmigianino, eggs, egg yolks salt pepper and nutmeg. Mix together and set aside.

Prepare the balsamella:

Melt butter in heavy saucepan over low heat.  When foaming, add flour.  Mix well and let the flour slowly cook until golden brown.  Remove from heat and let the flour butter mixture rest for 10 minutes.

Heat the milk until almost boiling.  Put the pan with butter/flour mixture back on the fire and pour in the hot milk while whisking (If you pour the milk in to slowly it will become lumpy).  Change to a wooden spoon and stir until the sauce thickens like gravy.

Assemble:

Preheat the oven to 375 degrees.   Spray a baking dish (your choice-individual or single large) with Pam.  Place a cooked pasta square on a board. Spread 3 tablespoons of the stuffing along one side and then roll up the pasta, starting at the edge with the stuffing to create a cannelloni.  Repeat this process until all stuffing and pasta has been used.

Spoon the balsamella over the completed cannelloni dish or dishes. Bake for approximately 20 minutes or until well heated and bubbly.

Serve with a large spatula and a side bowl of marina or tomato gravy.