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Pine Nut Cannelloni

Italian.Chef's picture
Ingredients
  Cannelloni shells/Manicotti shells 12
  Pine nuts 1⁄2 Cup (8 tbs)
  Ricotta cheese 1 1⁄4 Cup (20 tbs)
  Parmesan cheese 1⁄3 Cup (5.33 tbs)
  Chopped sage/1/8 teaspoon dries sage 1⁄2 Teaspoon
  Butter 4 Tablespoon
  Butter 1 Tablespoon
  Diced onion 1 Small
  Sherry/Sweet wine 1 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Cook in boiling water until al dente (firm to the bite).
Drain, rinse, and set aside.
Toast in saucepan or oven at 400 °F just until light brown.
Mix well and add pine nuts.
Place approx 1 tbsp. in shells and place in baking pan side by side.
Heat in skillet until medium brown.
Remove from heat to cool.
Set aside.
Saute until onion is soft.
Add to onions along with above browned butter.
Cook for 3 minutes.
Strain and pour sauce over cannelloni.
Cook and bake until hot, approx. 25 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

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