Cannelloni with Mushroom Ricotta Filling

Ingredients

• 600 g Mushrooms
• 1 large onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 1 handful basil
• 2 balls mozzarella (125 g each)
• 200 g ricotta
• 100 g grated Parmesan
• 1 egg
• Salt
• Pepper (freshly ground)
• 250 g cannelloni
• olive oil (for greasing the dish)
• 4 tomatoes
• 125 ml dry white wine
• basil (for garnish)

Instructions

1. 1.

   Clean the mushrooms thoroughly and slice them thinly. Peel and finely chop the onion and garlic. Sauté both in a large pan with 2 tbsp hot oil. Add the mushrooms and cook for about 5 minutes. Remove from heat and let cool. Wash the basil, shake dry, and cut into fine strips. Dice both mozzarella balls. Mix half of the mozzarella with ricotta, basil, parmesan, and egg in a bowl. Stir this mixture into the mushroom pan, season with salt and pepper. Fill the cannelloni with the mushroom mixture and place them in a greased baking dish.

2. 2.

   Preheat the oven to 200°C (400°F) fan or conventional heat. Wash the tomatoes, roughly cube them, and mix with wine and remaining olive oil. Season with a touch of pepper and spread over the pasta rolls. Sprinkle the remaining mozzarella on top. Bake in the preheated oven for 30-35 minutes. Serve garnished with basil leaves.