- 4
- 55 mins
Ingredients
- 12 fresh pasta sheets
- 1 egg, in large bowl beaten until smooth
- 1 can (28oz) whole peeled tomatoes, in large bowl broken apart by hand
- 2 cloves garlic, roughly chopped
- 2 ears of corn, kernels removed
- 2 summer squash, halved lengthwise, cut into 1/2" pieces
- 1 bunch parsley, roughly chopped
- 1 cup part-skim ricotta cheese
- 1 Tbsp white wine vinegar
- 1/8 tsp crushed red pepper flakes
- 2 Tbsp grated parmesan cheese
Preparation
Step 1
1. Preheat oven to 475. Heat large pot of salted water to boiling on high.
2. In large pan, heat 2 Tbsp olive oil. Add corn; season with salt & pepper. Cook 2-3 minutes until lightly browned and slightly softened.
3. Transfer corn to bowl with beaten egg. Stir in ricotta cheese, 1/2 Tbsp vinegar, half of parsley. Drizzle with olive oil and season with salt & pepper. Wipe out the pan.
4. In same pan, heat 1 Tbsp olive oil. Add garlic and red pepper flakes; season with salt & pepper. Cook 1 minute until fragrant. Add tomatoes, season with salt & pepper. Cooking 5-6 minutes until slightly reduced in volume. Turn off heat; season with salt & pepper.
5. While sauce cooks, separate the pasta sheets. Add to pot of boiling water. Cook 1-2 minutes until just shy of al dente. Drain thoroughly and rinse under cold water. Transfer to work surface.
6. Spread 1/3 of the sauce into bottom of 9x11" baking dish. Divide the filling among the centers of the cooked pasta sheets. Roll the pasta sheets around the filling; carefully transfering to the baking dish, seam side down.
7. Evenly top with remaining sauce and half the Parmesan cheese. Drizzle with olive oil and season with salt & pepper. Bake 8-10 minutes until heated through. Remove from oven and let stand for 2 minutes.
8. While the cannelloni bakes, rinse and wipe out the pan. Heat 1 Tbsp olive oil. Add squash in single layer. Cook without stirring 4-5 minutes until browned. Season with salt & pepper. Continue to cook 3-4 minutes until softened. Turn off heat; stir in remaining vinegar. Transfer to serving dish.
9. Garnish cannelloni with remaining Parmesan and parsley. Serve squash on the side.