Posted: February 12 2018 in Recipes

Bechamel sauce:                                                                        Tomato sauce:

1/2 cup olive oil                                                                        2 (14.5oz) cans tomatoes or 1 (28oz can)

1 tub of Tre Stelle Ricotta                                                            1 onion, thinly sliced

1 onion, thinly sliced                                                                        2 tbsp butter

4-6 leaves fresh basil, finely chopped                                    1/2 cup white wine

salt to taste                                                                                    salt and pepper to taste

½ cup white wine                                                                        12 Rustichella D’Abruzzo Cannelloni

4 ounces mozzarella cheese, cubed                                                fresh Parmesan Cheese

2 egg yolks

4 tbsp butter

4 tbsp all-purpose flour

2 cups milk

To make the Cannelloni Filling: In a large skillet over medium heat warm oil and sauté the onion until translucent. Add wine and reduce. Combine with ricotta, basil, salt and pepper to taste.

To make the Bechamel sauce: Melt 4 tbsp butter in medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the ricotta mixture and mix well. Stir in mozzarella and egg yolks; set aside.

In a medium saucepan over medium low heat, melt 2 tbsp butter and sauté onion until soft and translucent. Add ½ cup white wine and let it cook down to evaporate; add tomato and salt. Mix well; simmer for 15 minutes.   Preheat oven to 400° F (200° C).

Spoon the ricotta filling into each shell, starting from one end and using your finger to push the filling inside each shell. In a 9×13 inch baking dish, place cannelloni and cover with tomato mixture. Bake in preheated oven for 15 minutes or until heated through. When finished baking, allow to stand for 5 minutes and serve with freshly grated Parmesan on top.