Mushroom and ricotta cannelloni
Preparation Time: 30 Minutes, (plus cooling time)..Cooking Time: 1 Hour and 20 Minutes
1/3 cup (80ml) olive oil
2OOg button mushrooms, chopped
3 cups (600g) ricotta cheese
1/4 cup (40g) pine nuts, toasted
2 tablespoons finely chopped fresh basil leaves
8 instant lasagne sheets
2 tablespoons grated Parmesan cheese
ROASTED TOMATO AND CAPSICUM SAUCE
2 medium red capsicums (400g)
8 medium egg tomatoes (600g), halved
1/4 cup (60ml) olive oil
1 medium red onion (170g), chopped
2 cloves garlic, crushed
1/4 CUP (60mt) dry white wine
2 tablespoons tomato paste
1 cup (250ml) vegetable stock
1- Heat oil in medium pan; cook mushrooms, stirring, 5 minutes or until moisture is evaporated. Cool.
2- Combine ricotta, mushrooms, pine nuts and basil in medium bowl; mix well.
3- Divide mixture among Lasagne sheets; spread along centre of each sheet, roll carefully into tubes.
4- Cover the base of an oiled ovenproof dish with a Little of the sauce. Place tubes, seam-side down, in dish and pour remaining sauce over them. Sprinkle with Parmesan. Bake, uncovered, in moderate oven 20 minutes or until heated through.
roasted tomato and capsicum sauce Cut capsicums in half lengthways, remove and discard seeds and membranes. Roast under grill or in very hot oven, skinside up, unfit skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin; cut into thick slices.
Place tomato halves, cut-side up, in baking dish, drizzle with 2 tablespoons of the oil; bake, uncovered, in very hot oven about 30 minutes or until soft.
Heat remaining oil in Large pan; cook onion and garlic, stirring, until onion is soft. Add tomato and capsicum; cook, stirring, 2 minutes. Add wine; cook, stirring, about 5 minutes or until wine is reduced by half. Stir in paste and stock, bring to boil; simmer about 15 minutes or until sauce thickens slightly. Blend or process unfit smooth.
sauce can be made 2 days ahead store covered, in refrigerator
freeze not suitable
per serve 60.3g fat; 3393kJ