Recipe - Ricotta Cannelloni With Tomato & Basil Sauce

Recipe - Ricotta Cannelloni With Tomato & Basil Sauce

This recipe is cooked using Bessemer's 3.0ltr Classic Casserole & Lid, 2.5ltr Classic Saucepan & Lid & Snak Skillet  

CREPES
   
1 ¼ cups plain flour      
3 eggs beaten      
1 ½ cups milk      
2 tablespoons of oil      
pinch of salt

Beat all ingredients with mixer or blender – stand 1 hour.

Heat snak skillet to medium. Condition pan by rubbing a few drops of oil with paper towel over base.

Place a ladle of crepe liquid in skillet rolling around to cover base – cook one side and turn over.

Place crepes on cotton tea towel and cover

Repeat with all crepes      

Makes 9-10 crepes

RICOTTA FILLING      

1 kilo fresh ricotta      
¾ cup grated parmesan cheese      
2 eggs beaten      
1 tablespoon chopped mint      
1 tablespoon chopped parsley      
salt & pepper

Mix all ingredients together in a bowl to make mixture

TOMATO & BASIL SAUCE      

2 cloves garlic chopped      
1 tablespoon olive oil      
1 onion chopped fine      
400 gm can tomato pieces      
jar tomato sauce      
salt & pepper      
freshly chopped basil & parsley

Using the 2.5lt saucepan fry garlic and onion in oil.  Add tomato pieces, fresh basil & parsley.

Cook for 5 minutes

Add tomato sauce – salt & pepper

Simmer on low for 25 minutes

TO MAKE CANNELLONI

Spread 3lt base with cooked tomato sauce.  Fill each crepe with 2 or 3 tablespoons of ricotta mixture.  Fold ends and sides to make cannelloni.

Place 6 filled cannelloni with open side down in 3.0ltr casserole. Cover with cooked tomato sauce.

Sprinkle parmesan cheese over sauce

Cook on top of stove- lid on- vent open

When sauce boils cook for 5-10 minutes

Serve hot- with mint garnish  

For more recipes using Bessemer products, simply click on the following:

DVD - Cooking with Bessemer Volume 1  Cooking With Bessmer Volume 2

Cookbook - Successful Cooking With Bessemer