mushroom and ricotta cannelloni with tomato sauce

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Cooking receipe to make mushroom and ricotta cannelloni with tomato sauce under category Aga Recipes. You may find some video clips related to this receipe below.

mushroom and ricotta cannelloni with tomato sauce

15g dried mushrooms

15g butter plus a little extra for greasing

225g browncap mushrooms finely chopped

250g ricotta cheese

1 tsp anchovy essence

salt and freshly ground black pepper

4 sheets fresh lasagne each measuring 115mm x 165mm

2 x 300ml tubs fresh tomato sauce

50g parmesan cheese shavings

black pepper and basil sprigs to garnish

Wash the dried mushrooms then pour 150ml boiling water over and leave in the simmering oven for 5 minutes.

Drain and finely chop.

lightly grease a large shallow ovenproof dish with butter.

Heat the butter in large frying pan add the fresh and soaked dried mushrooms and cook on the simmering plate for 10 to 15 minutes or until they are beginning to brown and any liquid has evaporated.

Leave to cool.

Stir the ricotta cheese into the mushrooms add the anchovy essence and seasoning then mix until thoroughly combined.

Cook the lasagne according to the packet instructions then halve widthways.

Place about 3 level tbsp mushroom mixture along one edge of the lasagne then roll up to enclose the filing.

Repeat this process with the remaining lasagne.

Arrange the filed pasta seamside down in the prepared dish.

Pour the tomato sauce over and sprinkle with the parmesan cheese shavings.

Cook on the grid shelf on the floor of the roasting oven for 30 to 35 minutes.

Garnish with pepper and fresh basil sprigs to serve.

To make parmesan shavings use a swivel peeler to take ribbons off a block of fresh parmesan. The flavour is so much better than the packets of dry ready grated cheese.

This cannelloni uses sheets of fresh lasagne. If you use dried instead cook it according to the packet instructions but reduce the overall cooking time by 15 minutes.

Serves 4

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