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Pine Nut Cannelloni

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<p><a href="http://www.flickr.com/photos/joshpuffpuff/8224756870/">Image Credit</a></p>
Ingredients
  Cannelloni/Manicotti shells 12
  Ricotta cheese 1 1⁄4 Cup (20 tbs)
  Pine nuts 1⁄2 Cup (8 tbs), toasted
  Sage 1⁄2 Teaspoon, minced
  Fresh sage/1/8 teaspoon dried sage 1⁄2 Teaspoon, minced
  Salt To Taste
  Pepper To Taste
For the sauce
  Butter 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Onions 1⁄2 Cup (8 tbs), chopped
  Whipping cream 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄2 Cup (8 tbs)
  Sherry 1 Tablespoon
  35% whipping cream 1⁄3 Cup (5.33 tbs)
  Sweet sherry 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven.
2) Cook the pasta shells for 12 minutes, until tender. Drain and set aside.
3) In a bowl, mix ricotta, pine nuts, sage, salt and pepper.
4) Stuff the shells with this mixture and place on the baking tray.

MAKING
5) In a saucepan, melt 1/4 cup butter and cook over medium flame until brown. Take the pan off the flame.
6) In a skillet, melt 1 tablespoon butter and saute onions till soft. Add in chicken stock, cream, sherry and the sauted butter and cook for 3 minutes.
7) Strain the sauce and pour over the stuffed pasta shells.
8) Bake covered for 25 minutes.

SERVING
9) Serve the Pine Nut Cannelloni hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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