Brocciu Cannelloni

• 3 1/8 cups tomato sauce
• 1 star anise
• 1 teaspoon sugar
• salt
• pepper
• 800 grams Brocciu (also known as Brousse. Ricotta can be used as substitute)
• 2 eggs
• 1 lemon untreated
• 2 packets lasagne fresh, sheets, 18 sheets, if you don't find it, take dried cannelloni

1. Preheat oven to 425 degrees Fahrenheit.
2. In a saucepan, cook over low heat the tomato sauce with the star anise and the sugar (to correct the acidity of the tomato). Season with salt and pepper.
3. Meanwhile, in a medium-sized bowl, mash with a fork the bush with beaten eggs, lemon zest, salt and pepper.
4. If you use dried cannelloni, cook it according to the instructions on the package. Use a spoon to stuff the cannelloni with the Brocciu mixture.
5. If you're using fresh lasagna, form a roll of stuffing on a sheet of lasagna at about 3cm from the edge. Roll the sheet to form a tube. Do the same with all the lasagna sheets. If you have excess stuffing, it's not lost ...
6. In a baking dish, place a bit of tomato sauce on the bottom, making sure to remove the star anise.
7. Arrange the cannelloni in a row in the dish, then cover it with sauce. If you have leftover stuffing, spread it on top.
8. Bake for about 20 minutes.
9. Serve with an arugula salad seasoned with olive oil and lemon juice.

tomato sauce, anise, sugar, salt, pepper, ricotta can, eggs, lemon untreated, packets

Taken from www.yummly.com/recipe/Brocciu-Cannelloni-898507 (may not work)