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1
Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.
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2
Add the onions and cook until onions are soft, about 2 minutes.
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3
Add garlic and cook until soft, about 1 minute.
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4
Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes.
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5
Season the sauce with salt, pepper and basil and parsley.
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6
Filling: Drain the soaked porcini from water.
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7
Heat 1 tbsp butter in a medium saute pan over medium heat.
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8
Add onion and saute for 2 minutes.
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9
Add mushrooms, garlic and continue to cook for 2 more minutes.
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10
Remove from heat. Let cool to room temperature.
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11
Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl.
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12
Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl.
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13
Stir to combine. Cover and refrigerate until ready to use.
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14
Assembly: Preheat oven to 375 degrees F.
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15
Add pasta to a pot of boiling salted water.
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16
Cook pasta until al dente, about 3 minutes.
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17
Transfer to baking sheet and cool slightly (don't overlap the pasta sheets or they will stick together).
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18
Lay pasta sheets flat on work surface.
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19
Spoon filling into a line on pasta sheets, dividing evenly among the 8 sheets.
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20
Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.
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21
Pour the sauce over the cannelloni.
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22
Sprinkle with parmesan cheese.
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23
Cover with foil.
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24
Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.
