Cannelloni Ripni

Cannelloni Ripni

Cooking Time : 33 minutes micro cooking.

Ingredients

Cannelloni pasta
-
12 rolls
Cheese sauce
-
1½ recipe
Cheese, grated
-
2 tbsp
Onion, chopped
-
1
Carrots
-
2
Green Peas
-
¼ cup
Pepper
-
1
Parsley, chopped
-
2 tbsp
Egg
-
1
Olive oil/butter
-
2 tbsp
Ginger, grated
-
1 tsp
Pepper powder
-
½ tsp
Salt
-
to taste

Preparation & Cooking

  1. Heat 3 cups of water in a microwave-safe bowl on HIGH for 6 minutes and boil cannelloni pasta for 6 minutes; stand it for 3 minutes; drain water and run under the tap. Keep them covered and warm.
  2. Chop into very fine dices all the vegetables for filling.
  3. Steam carrot and green peas for 2 minutes on HIGH and keep covered.
  4. Heat oil or butter in a microwave-safe bowl for 1 minute on HIGH and cook onion and chopped pepper in it for 2 minutes on HIGH.
  5. Add boiled vegetables, ginger, salt and pepper and mix properly.
  6. Beat egg and pour over vegetables; mix and cook for 1 minute on HIGH. Sprinkle parsley and keep aside.
  7. Grease one microwave-safe dish with 1 tsp oil and keep aside.
  8. Place 1 cannelloni pasta strip on chopping board; spread 1 tbsp filling and roll it in a cylindrical shape. In this way finish stuffing and rolling all the strips.
  9. Place them in the greased dish and cover with cheese sauce.
  10. Sprinkle grated cheese on top and bake in a microwave on COMBINATION – 1 for 15 minutes. Or in a CONVECTION mode in moderately hot oven for 30 minutes.

Serving

Serve 'Cannelloni Ripni' hot with Italian food.

*All the images are indicative.

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