Serves: 6
Total Calories: 707

1/2 recipe (approximately 8 ounces) , cut into 4-inch squares for cannelloni
salt
1 pound whole or part-skim ricotta cheese
1/2 cup freshly ground Pecorino Romano, or substitute Parmigiano-Reggiano
1 egg, beaten
1 tablespoon chopped fresh tarragon or basil
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1/4 cup pine nuts
1 tablespoon tarragon or basil
Freshly ground black pepper
2 tablespoons freshly grated Pecorino Romano cheese

1 Prepare the pasta. Bring at least 4 quarts of water to a boil. Add half the pasta and salt to taste. Stir gently. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Use a slotted spoon to remove the pasta. Transfer the pasta to a bowl of cold water. Cook the remaining pasta in the same way.

2 In a large bowl, stir together the cheeses, egg, tarragon, and nutmeg.

3 Place a rack in the center of the oven. Preheat the oven to 350° F. Butter a large baking dish.

4 Drain a few of the pasta squares on lint-free towels. Spread about 2 tablespoons of the filling in a line at one at one end of each pasta square. Roll up the pasta, starting with the filled end, and place it seam-side down in the pan. Repeat with the remaining pasta and filling.

5 In a small saucepan over medium heat, melt the butter with the olive oil. Stir in the pine nuts, tarragon, and pepper. Spoon the sauce over the cannelloni. Sprinkle with the cheese.

6 Bake the cannelloni 20 to 25 minutes or until the sauce is bubbling. Let rest 5 minutes before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 707
Calories from Fat: 123

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