Fresh Asparagus Cannelloni Recipes

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ASPARAGUS CANNELLONI



Asparagus Cannelloni image

This is a delicious, impressive dish. The ingredients are a little expensive, so you may only want to have one couple over to dinner ;) This recipe is by Massimo Capra a chef in Toronto. Modifications I have done and like better: Use two pieces of Prosciutto per cannelloni to cover whole sheet of pasta. Instead of buying white and green asparagus, works just as well with all green asparagus. To cheat on the sauce, you can just use Campbell's Roasted Red Pepper soup and add the leeks and green peas.

Provided by Dannygirl

Categories     One Dish Meal

Time 1h30m

Yield 24 Cannelloni, 4 serving(s)

Number Of Ingredients 16

1 1/2 cups milk
1/4 cup white flour
1/4 cup butter
1 cup asiago cheese, shredded
8 sheets fresh pasta (6 x 6 inches)
24 small green asparagus, precooked
8 white asparagus, precooked
8 slices italian prosciutto
8 slices asiago cheese
2 cups carrots, finely chopped
2 cups vegetable stock
salt & pepper
1 tablespoon olive oil
1 teaspoon butter
1 leek, finely sliced
1 cup peas, precooked

Steps:

  • Bechemel Sauce:.
  • In a saucepan melt the butter and flour.
  • Mix well and allow it to take a golden colour, then remove from heat and cool one minute.
  • Bring milk to a boil and add to flour & butter mixture, mixing well to prevent lumps.
  • Bring to boil and cook for 10 minutes, stirring often.
  • Remove from heat and add shredded Asiago cheese.
  • Cannelloni:.
  • Cook the pasta sheets in salted water, cool them in icy water and dry with towel.
  • Lay the pasta sheets out evenly.
  • On each sheet spread bechemel, then lay a slice of prosciutto, asiago and place 3 green and one white asparagus at one end, allowing the asparagus to stick out evenly at each end.
  • Roll tightly starting at end with the asparagus to create a log and cut in three even pieces.
  • In a baking dish with a pre-buttered bottom, stand the cannelloni upright and nestle the rolls together.
  • Spread any left-over bechemel on top.
  • Bake at 350°F for 25-30 minutes.
  • Sauce:.
  • Simmer carrots in vegetable stock for about 10 minutes, season to taste and set aside to cool.
  • Puree the stock and carrots in the blender, then strain to remove any larger pieces. Set aside.
  • Sauté the leeks in the butter and oil, season to taste. Once soft, add carrot stock and simmer a minute.
  • Place some of the sauce in the bottom of each of the four bowls. Place the cannelloni in the centre, nestled against each other. Sprinkle olive oil and grated cheese on top and serve. Each guest should get 6 pieces.

Nutrition Facts : Calories 317.5, Fat 19.7, SaturatedFat 10.5, Cholesterol 45.8, Sodium 179.2, Carbohydrate 28.9, Fiber 6.5, Sugar 7.7, Protein 9.2

FOUR CHEESE CANNELLONI



Four Cheese Cannelloni image

Both light and filling, this entree has become one of our favorites! It's perfect for dinner guests. Serve with a side salad to complete the meal. *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.

Provided by sharflan

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

8 whole cannelloni tubes, cooked*
2 cups tomato sauce
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh basil, chopped
1/4 teaspoon crushed garlic
1 1/2 cups light ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/2 cup light cream cheese, softened
1/2 cup baby parmesan cheese, shredded
1 large egg, mixed
2 -3 tablespoons green onions, chopped
1 teaspoon fresh oregano, chopped
1/8 teaspoon pepper
1 1/4 cups cooked lean ground turkey (**)

Steps:

  • For Vegetarian please read step 8 and omit the turkey.
  • Preheated oven @ 350F or can be microwaved.
  • Oven/microwave proof dish.
  • Have the cannelloni cooked and well drained, ready for the filling.
  • *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
  • Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
  • In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
  • Add the oregano, chopped onion and cooked ground turkey.
  • ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
  • With a spatula, fold in the motzarella and parmesean cheeses.
  • Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
  • To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
  • Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
  • To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.

Nutrition Facts : Calories 441.9, Fat 28.5, SaturatedFat 16.9, Cholesterol 147.2, Sodium 1342.9, Carbohydrate 16.9, Fiber 2.2, Sugar 6.2, Protein 30.8

CHICKEN AND CHEESE CANNELLONI



Chicken and Cheese Cannelloni image

Make and share this Chicken and Cheese Cannelloni recipe from Food.com.

Provided by Marli

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (600 g) jar chunky tomato pasta sauce
300 g ground chicken
250 g smooth ricotta cheese
1/4 teaspoon chicken stock powder
1 garlic clove, crushed
1/4 cup fresh herb
1 (120 g) packet instant cannelloni tubes
30 g butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup grated cheddar cheese
1 teaspoon cracked pepper

Steps:

  • Preheat oven to 180°C.
  • Lightly grease a deep rectangular baking dish.
  • Spoon pasta sauce into the baking dish and set aside.
  • Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
  • Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
  • Melt butter in a small pan; add the flour and cook for 1 minute.
  • Remove from heat and gradually add the milk.
  • Return to heat and cook for 3- 4 minutes, or until thick and smooth.
  • Stir in half the cheese.
  • Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
  • Bake for 35- 40 minutes, or until the cannelloni tubes are tender.

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