Cannelloni Con Pomodori Secchi Recipe

• 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. Serves 8.
16. Cannelloni filling: Mix the Ricotta, egg and Parmesan cheese in a bowl.
17. Add in remaining ingredients, mixing well.
18. (Homemade Cannelloni With Sun-Dry Tomatoes)

flour, salt, eggs, egg yolks, unsalted butter, milk, unsalted butter, parmesan cheese, ricotta, egg, parmesan cheese, fresh parsley, tomatoes, broccoli

Taken from cookeatshare.com/recipes/cannelloni-con-pomodori-secchi-98942 (may not work)