Rosy Creamed Cannelloni
|Ricotta stuffed cannelloni||12|
|Water||30 Milliliter (2 Tablespoon)|
|Butter||2 Teaspoon (10 Milliliter)|
|Garlic||1⁄2 Clove (2.5 gm), finely sliced|
|Dry shallots||1 , chopped (French)|
|Tomatoes||60 Milliliter, diced (1/4 Cup)|
|Tomato paste||15 Milliliter (15 Milliliter)|
|35% cream||375 Milliliter (1 1/2 Cups)|
|Rosemary||1⁄4 Teaspoon (1 Milliliter)|
– Preheat oven to 350 °F (175 °C).
– Spread cannelloni in a buttered baking dish. Sprinkle lightly with water. Place the butter-coated side of a sheet of aluminum foil over cannelloni and bake for 10 minutes.
– In a skillet, melt butter and cook garlic, shallot and tomatoes until soft but not browned. Add tomato paste and cream to mixture and stir. Season with salt, pepper, and rosemary. Simmer for 5 minutes.
– Place cannelloni in the sauce and turn once.