Chestnut Cannelloni with Sage, Mushrooms, and Wine Sauce

This is wonderfully delicious and easy to make in advance. A fine variation is to add some spinach to the ricotta stuffing. You can also substitute prosciutto for regular ham.

Serves: 6Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 6

Ingredients

  • 4 large eggs, divided
  • 1½ tsp. salt, divided
  • 1 tsp. ground white pepper, divided
  • 1 cup whole milk
  • 1 cup Italian chestnut flour
  • 2 Tbsp. vegetable oil
  • 1 cup ricotta cheese
  • ¼ tsp. nutmeg
  • ½ cup smoked ham, thinly sliced and shredded
  • ½ cup chopped fresh Italian flat-leaf parsley
  • ¼ cup fresh basil leaves, torn into small pieces
  • 1 cup freshly grated Parmesan cheese, divided
  • ½ cup extra-virgin olive oil
  • 2 small shallots, peeled and minced
  • 2 cups sliced mushrooms
  • 1 Tbsp. cornstarch
  • 1 cup dry white wine
  • ½ cup chicken broth
  • 10 fresh sage leaves, chopped

Directions

  • Preheat oven to 350°F. Spray a medium baking dish with nonstick cooking spray.
  • Place 2 eggs, 1 teaspoon salt, ½ teaspoon pepper, milk, and chestnut flour in a blender or food processor and process until smooth. Heat 2 teaspoons vegetable oil in a nonstick pan over medium heat. Pour ⅓ cup batter into the hot pan, moving the pan around in circles to evenly spread the batter.
  • Fry for 2–3 minutes per side; don’t over- or undercook or the pasta will tear. Repeat with remaining vegetable oil and batter. Stack on sheets of waxed paper and set aside.
  • In a large bowl, mix the ricotta cheese, 2 eggs, nutmeg, ham, parsley, basil and ½ cup Parmesan cheese. Lay out 1 sheet of pasta and spread 1 tablespoon of ricotta mixture across one edge. Carefully roll the pasta into a tube and place in baking dish. Repeat with remaining pasta and filling. Set aside.
  • Heat olive oil in a skillet over medium heat. Sauté the shallots and mushrooms for 2–3 minutes. Add the cornstarch and stir until thickened, about 5 minutes. Blend in the wine, broth, sage, and remaining salt and pepper. Pour over the cannelloni and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

Recipe Information

Serves: 6

Ingredients

  • 4 large eggs, divided
  • 1½ tsp. salt, divided
  • 1 tsp. ground white pepper, divided
  • 1 cup whole milk
  • 1 cup Italian chestnut flour
  • 2 Tbsp. vegetable oil
  • 1 cup ricotta cheese
  • ¼ tsp. nutmeg
  • ½ cup smoked ham, thinly sliced and shredded
  • ½ cup chopped fresh Italian flat-leaf parsley
  • ¼ cup fresh basil leaves, torn into small pieces
  • 1 cup freshly grated Parmesan cheese, divided
  • ½ cup extra-virgin olive oil
  • 2 small shallots, peeled and minced
  • 2 cups sliced mushrooms
  • 1 Tbsp. cornstarch
  • 1 cup dry white wine
  • ½ cup chicken broth
  • 10 fresh sage leaves, chopped

Directions

  • Preheat oven to 350°F. Spray a medium baking dish with nonstick cooking spray.
  • Place 2 eggs, 1 teaspoon salt, ½ teaspoon pepper, milk, and chestnut flour in a blender or food processor and process until smooth. Heat 2 teaspoons vegetable oil in a nonstick pan over medium heat. Pour ⅓ cup batter into the hot pan, moving the pan around in circles to evenly spread the batter.
  • Fry for 2–3 minutes per side; don’t over- or undercook or the pasta will tear. Repeat with remaining vegetable oil and batter. Stack on sheets of waxed paper and set aside.
  • In a large bowl, mix the ricotta cheese, 2 eggs, nutmeg, ham, parsley, basil and ½ cup Parmesan cheese. Lay out 1 sheet of pasta and spread 1 tablespoon of ricotta mixture across one edge. Carefully roll the pasta into a tube and place in baking dish. Repeat with remaining pasta and filling. Set aside.
  • Heat olive oil in a skillet over medium heat. Sauté the shallots and mushrooms for 2–3 minutes. Add the cornstarch and stir until thickened, about 5 minutes. Blend in the wine, broth, sage, and remaining salt and pepper. Pour over the cannelloni and sprinkle with remaining Parmesan cheese. Bake for 30 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories570
Total Fat39g
Saturated Fat11g
Cholesterol170mg
Sodium1120mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars3g
Protein20g