Canneloni with Roasted Mushrooms and Creamy Ricotta

Fresh-Egg Pasta

  • 500g all-purpose flour
  • 5 eggs
  • 2 Tbsp. milk
  • 2 Tbsp. olive oil
  • Kosher salt

For the Roasted Mushrooms

  • 2 lb. assorted wild mushrooms
  • Vegetable oil; as needed
  • 2 tsp. fresh thyme leaves; chopped
  • 1-2 shallots; finely diced
  • 3 Tbsp. butter
  • Kosher salt and fresh cracked black pepper

For the Ricotta

  • 8 oz. ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. parsley; chopped
  • 1/4 cup heavy cream
  • Kosher salt and fresh cracked black pepper
  • Whip ingredients together with a whisk or in an electric mixer until light and fluffy. Set aside.

In a large bowl, mix together the flour and salt. Beat the egg, olive oil and milk together in a separate bowl just until combined. Working with your hands, make a well in the center of the flour and pour in the egg mixture. Using two fingers slowly in corporate the flour into the egg mixture. When the mixture begins to firm up into a dough, start kneading it with your hands until all the flour is incorporated. Transfer to a smooth work surface or dry counter top (wood is best!). Continue to knead the dough. If it is sticky add more flour and keep kneading. The dough should be come uniform in color and texture. When you think you have kneaded it enough, knead it for 5 more minutes. Take turns with your partner to save arm strength! Place dough ball in a plastic bag and place it in the refrigerator for at least and hour to rest. Remove and roll using a pasta roller.

Remove the stems from the mushrooms and slice them thinly. In a large, heavy bottomed skillet, heat about 2-3 Tbsp of the oil over high heat. Make sure your oil is hot! Add 1/3 the mushrooms. When you add them, do not move them around in the pan at all for at least 60 seconds. This will give them a lovely brown crust! After a minute, begin to move them gently with a wooden spoon, turning them every minute or so until they are tender, about 4 minutes. Transfer them to a bowl or tray. Repeat with the second and then final 1/3 of the mushrooms, add more oil as needed each time. On the last batch combine all the mushrooms back together in the pan and add the shallots and thyme, a sprinkle of salt and pepper and the butter. Cook one minute more, stirring constantly. Remove from the heat and set aside.

To assemble the Canneloni-

Cut sheets of pasta into squares about 4” wide. Preheat oven to 350 degrees and prepare a sided baking dish by spreading a small amount of olive oil or pasta sauce on the bottom. Place a small amount of the ricotta filling into the center of each pasta square, about 2 Tbsp. Top with a few roasted mushrooms and roll the pasta into a tube, enclosing all of the filling within. Place assembled rolls into the baking dish- seam side down. Continue until all ingredients have been used. Top with your favorite pasta sauce and bake until warmed through and the sauce is bubbling.