Last week, on Diners, Drive-Ins and Dives, we saw a dish from an Italian restaurant that looked really good. It was not one of the recipes available for the episode, though, so I watched the show again and paused the video frequently in order to take detailed notes as they demonstrated how it was made. Then, since I hadn't made fresh pasta for my mom, yet, she decided she wanted me to make it for this dish.
Well, I made it Friday and it was delicious - so were the leftovers for dinner Sunday night and lunch yesterday.
Here it is, in recipe form, but without any measurements, since none were given on the show. It's not the kind of recipe where the quantities are THAT critical. For the pasta, I used 100 grams of flour, one egg, a pinch of salt and a little drizzle of olive oil. It even worked well with King Arthur AP flour - not even semolina.
Cannelloni Tri-Colore
Ingredients:
Well, I made it Friday and it was delicious - so were the leftovers for dinner Sunday night and lunch yesterday.
Here it is, in recipe form, but without any measurements, since none were given on the show. It's not the kind of recipe where the quantities are THAT critical. For the pasta, I used 100 grams of flour, one egg, a pinch of salt and a little drizzle of olive oil. It even worked well with King Arthur AP flour - not even semolina.
Cannelloni Tri-Colore
Ingredients:
- Fresh pasta sheets
- Extra-virgin olive oil (divided)
- Onion, chopped
- Zucchini, diced
- Yellow squash, diced
- Mushrooms, sliced
- Grilled chicken, shredded
- Parsley
- Salt
- Freshly ground black pepper
- Ricotta
- Parmigiano Reggiano, grated (divided)
- Egg
- Basil (divided)
- Oregano
- Garlic
- Heavy cream
- Marinara sauce
- Alfredo sauce
- Parmigiano Reggiano, shaved
- Pine nuts, toasted
- Pea shoots
- In a sauté pan, sweat the onions, zucchini, yellow squash and mushrooms.
- Add the chicken, parsley, salt and pepper.
- Allow to cool slightly.
- Mix together the Ricotta, Parmigiano Reggiano, egg, basil and oregano.
- In a food processor, process the garlic, basil, olive oil and Parmigiano Reggiano.
- Fold in the heavy cream.
- Boil the pasta until a little less than al dente.
- Lay the pasta flat.
- Pipe a thick line of the Ricotta mixture across the middle of the pasta, from left to right.
- Lay the filling in a line next to the piped Ricotta.
- Roll the top and bottom of the pasta toward the middle, overlapping slightly.
- Slice to desired length.
- In a sauté pan, bring a small amount of water just to a boil.
- Steam the cannelloni in the pan, with the seam side down, covered, for a couple of minutes.
- Serve topped with lines of marinara, Alfredo and pesto (Italian flag).
- Garnish with shaved Parmigiano Reggiano, toasted pine nuts and pea shoots.
If blueberry muffins have blueberries in them, what do vegan muffins have?