1 1/2 c Flour
1 1/2 ts Salt
5 Eggs,slightly beaten
1 tb Salad oil
Water,salted
1/2 c Onion,chopped
1 Garlic clove,medium,minced
1/2 ts Basil leaves,crushed
2 tb Butter or margarine
2 cn Tomatoes,chopped(16oz ea)
1 cn Cheddar cheese soup(11oz)
1/2 c Milk
1/2 c Parmesan cheese,grated
1 1/2 c Ricotta cheese
1/4 c Prosciutto(Italian ham)
1/4 c Hard salami,chopped
1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing
with a fork to form a firm dough.
2. Knead on lightly floured board until smooth, about 5 minutes.
3. Cover; let dough rest 5 minutes.
4. Roll dough into a 12x18-inch rectangle; cut into eighteen
4x3-inch rectangles.
5. Cover; let dough rest 1 hour.
6. Boil salted water in a large pan; cook rectangles of dough, a
few at a time, 5 minutes, or until tender.
7. Rinse in cold water; drain on damp towel.
8. Meanwhile, prepare sauce:
A. Cook onion, garlic and basil in butter in a saucepan until
tender.
B. Add tomatoes; bring to a boil.
C. Reduce heat; simmer 30 minutes, stirring occasionally.
9. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish.
10. To make filling:
A. Combine soup, milk and Parmesan cheese in a bowl.
B. Combine 1/2 cup soup mixture and remaining ingredients in a
saucepan; cook, stirring, until thickened.
11. To make cannelloni:
A. Spoon 2 tablespoons filling on narrow end of each piece of
pasta; roll up.
B. Place roll-ups, seam-side down, in a baking dish; spoon
remaining soup mixture and sauce over cannelloni.
C. Bake in preheated 350°F oven 30 to 35 minutes, or until hot.
