Cannelloni Con Pomodori Secchi Recipe

Name: Cannelloni Con Pomodori Secchi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. Unbleached flour; 1 pch Salt; 2 x Large eggs, beaten; 2 x Egg yolks; 1/4 c. Unsalted butter, melted; 1 1/2 c. Lowfat milk (approximately) Filling (recipe follows); 1/2 c. Unsalted butter, melted; 1/2 c. Grated Parmesan cheese; 1 1/2 c. Ricotta; 1 x Egg, beaten; 1/2 c. Grated Parmesan cheese; 1/4 c. Fresh parsley, snipped; 1 c. Sun-dry tomatoes without oil, minced; 2/3 c. Cooked broccoli, minced Salt and pepper to taste

Servings: persons

1 3/4 c. Unbleached flour
1 pch Salt
2 x Large eggs, beaten
2 x Egg yolks
1/4 c. Unsalted butter, melted
1 1/2 c. Lowfat milk (approximately) Filling (recipe follows)
1/2 c. Unsalted butter, melted
1/2 c. Grated Parmesan cheese
1 1/2 c. Ricotta
1 x Egg, beaten
1/2 c. Grated Parmesan cheese
1/4 c. Fresh parsley, snipped
1 c. Sun-dry tomatoes without oil, minced
2/3 c. Cooked broccoli, minced Salt and pepper to taste

1
Combine flour and salt in a bowl.
2
Stir in the Large eggs, egg yolks and 1 Tbsp.
3
melted butter.
4
Add in lowfat milk gradually, adding just sufficient to make a pancake-like batter (you may not use all the lowfat milk).
5
Heat a 6 to 8-inch skillet and coat pan with 1 Tbsp.
6
melted butter.
7
Pour in just sufficient batter to proportionately coat the bottom of the skillet and cook till set, about 2 min.
8
Turn the cannelloni out and continue in this fashion till batter is used up.
9
Use additional butter as needed to thinly coat the skillet.
10
Divide the filling among the cannelloni shells and roll each up as for a crepe.
11
Place cannelloni in a single layer in a buttered casserole dish.
12
Drizzle 1/2 c. melted butter over pasta and top with Parmesan cheese.
13
Bake at 375 degrees for 15 to 20 min or possibly till golden brown.
14
Serve warm.
15
Cannelloni filling: Mix the Ricotta, egg and Parmesan cheese in a bowl.
16
Add in remaining ingredients, mixing well.
17
(Homemade Cannelloni With Sun-Dry Tomatoes)

1384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 c. Unbleached flour, 1 pch Salt, 2 x Large eggs, beaten, 2 x Egg yolks, and more.

Yes, Cannelloni Con Pomodori Secchi Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!