Cannelloni

Ingredients

• 2 cup sifted all-purpose flour
• 1 tbsp melted butter
• 5 eggs
• ½ tsp salt
• ⅔ cup lukewarm water
• 1 lb ricotta cheese
• ¼ lb ham, finely ground
• 2 cup tomato sauce
• 1 tbsp or 1 tsp dried chopped fresh basil
• ½ cup grated Parmesan cheese

Method

1. Combine the flour, butter, 3 eggs beaten and salt. Add just enough water to form a medium-soft dough. Knead until smooth on a lightly floured board. Roll thin. Cut in 4x6-inch rectangles.
2. Mix the ricotta and ham smoothly together. Beat the remaining eggs and work into the cheese mixture. Place about 1 1/2 tablespoons cheese mixture in the center of each piece of dough. Fold the dough over. Moisten all edges and press together to seal.
3. Bring 8 quarts water to a rapid boil in a 2 1/2 gallon kettle. Add the pastry rolls one at a time so the boiling does not stop and boil 10 minutes. Remove the rolls with a flat, broad strainer and place in a 3-quart greased casserole.
4. Preheat the oven to 400 degrees. Pour the tomato sauce over all. Sprinkle with basil. Bake 10 minutes. Add a light sprinkling of Parmesan cheese. Bake 5 minutes longer.

Notes

Serve with a tossed green salad. Serves 6. From Rosauers (Main Dishes MD-2).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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