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Spinach, Ricotta and Prosciutto Cannelloni



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Spinach, Ricotta and Prosciutto Cannelloni
Gourmet Archives

Two 10-ounce boxes frozen chopped spinach
A 15-ounce container ricotta cheese
1 1/2 cups freshly grated Parmesan
cheese (about 5 ounces)
3 large eggs
1/4 pound thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves
(preferably flat-leafed)
Ten 7-inch squares instant (no-boil) lasagne
About 6 cups Winter Tomato Sauce (recipe follows)

Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper
to taste.
Preheat oven to 350 degrees F. and oil a 13-by 9-inch baking dish.
In a large bowl of cold water soak lasagne squares until softened, about
15 minutes. Drain squares and pat dry between paper towels.
Spread 1 cup of tomato sauce on bottom of prepared dish. Working
with one square at a time, spread about 1/3 cup filling along one edge
and roll up to enclose filling, leaving ends open.
Arrange cannelloni as formed, seam sides down, in one layer in dish.
Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle
with remaining 1/2 cup Parmesan.
Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes
before serving.
Serve cannelloni with remaining tomato sauce, heated.  Serves 6 as
an entrée.

Winter Tomato Sauce

1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
1 bay leaf
3 tablespoons olive oil
2/3 cup dry red wine
3 tablespoons tomato paste
Two 28- to 32-ounce cans whole Italian
tomatoes, drained, reserving juice, and chopped

In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil,
oregano, bay leaf, and salt and pepper to taste in the oil over moderate
heat, stirring, until vegetables are softened and add wine. Boil wine until
most is evaporated and stir in tomato paste and tomatoes with reserved
juice. Simmer the sauce, covered, over moderately low heat, stirring
occasionally, 35 minutes and simmer, uncovered, stirring occasionally,
15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be
made 2 days in advance and kept covered and chilled. Makes 6 cups.

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