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Ingredients
- 8 1/2 tablespoons unsalted butter
- 3 ounces pumpkin, cleaned and julienned
- 3 ounces leeks, cleaned and julienned
- 3 ounces zucchini, peeled and julienned
- 3 ounces porcini mushrooms, cleaned and julienned
- 1 ⁄3 cup chicken stock, plus extra for cooking
- 2 1/2 cups heavy cream, divided
- 3 1/2 cups grated Parmesan cheese, divided
- 20 grams black truffle, grated
- Freshly ground salt and black pepper, to taste
- 1 large ravioli pasta sheet, fresh, approximately pound
- 60 grams black truffle, sliced
- Olive oil
Details
Adapted from winemag.com
Preparation
Step 1
Fill a large pot with water and bring to a simmer. In a large sauté pan, melt the butter over medium-high heat. Add the julienned vegetables and allow to sweat, approximately 3 minutes. Add the chicken stock and ½ cup of cream and cook until the vegetables are tender, approximately 12 minutes. Transfer the vegetables to a mixing bowl and blend with 2¼ cups grated Parmesan, then add the grated black truffle. Allow to cool.
Preheat an oven to 400°F. Heat the remaining 2 cups of heavy cream and 1 cup of grated Parmesan in a medium saucepan over medium heat, stirring occasionally, until the rim starts to bubble. Reduce heat to low and simmer, stirring often, until the mixture has reduced by half, about 30–45 minutes. Once reduced, season with salt and pepper to taste.
While the sauce reduces, blanch the pasta sheet in simmering water, then remove it and place on a clean dish towel to absorb excess water. When the pasta sheet is cool, remove the towel and cut the pasta sheet into 8 rectangles for the cannelloni. Place the vegetable mixture at one end of the rectangle and roll the pasta into a tube shape. Place rolled cannelloni in a buttered ovenproof dish, sprinkle with the remaining 1⁄4 cup of grated Parmesan and bake for about 15 minutes. Pay attention to the dish while its cooking; if the cannelloni start to dry out on the bottom, add a little chicken stock.
To serve, place 2 cannelloni on a plate, surround with the Parmesan cream sauce, top with the truffle slices and finish with a drizzle of olive oil and fresh-cracked black pepper. Serves 4.
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