On a cool autumn or winter weekend, nothing beats a dish of warm Cannelloni. It’s the kind of meal that feels like it’s made for the adults, but kids love too!
Potato and pecorino filling
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, cut into julienne
- 2 lb Yukon gold potatoes
- Kosher salt, as needed
- 1 ¼ cups grated aged Pecorino Toscano
- 4 oz fresh sheep’s milk cheese, cut into small cubes
- ¼ cup chopped flat-leaf parsley
- Melted unsalted butter, as needed for brushing
1 lb Cannelloni Sheets, cooked and cooled
1 cups Tomato Sauce
1. Heat the oil in a saute pan over medium heat. Add the onions and cook, stirring frequently, until the onions are very tender and translucent, 10 to 12 minutes. Transfer to a mixing bowl.
2. Peel and quarter the potatoes and cook them in simmering salted water until they are easily pierced with the tip of a knife. Drain the potatoes in a colander, then transfer to the mixing bowl and crush with a fork. Add the cheeses and the parsley and stir together. Set aside.
3. Preheat the oven to 350°F. Brush a baking dish or casserole with melted butter.
4. Divide the filling mixture between the sheets of cooked pasta, forming a log that runs the entire length of each sheet. Roll the pasta around the filling and then cut them into cannelloni about 4 inches long. Set them into the baking dish seam side facing down to help hold them together. Once all of the cannelloni are arranged in the baking dish, brush them lightly with butter. (You may bake the dish now, or cover the dish and keep them refrigerated for up to 2 days.)
5. Place the baking dish in the oven and bake until the cannelloni are very hot, 15 to 20 minutes (or longer if they were held in the refrigerator). Heat the tomato sauce over low heat or in the microwave while the cannelloni are baking. To serve, spoon the tomato sauce in the center of each warmed plate and top with the cannelloni.
From: Pasta (p 148) published by Wiley ISBN 978-0–470-58779-9