Cannelloni with ricotta cheese filling and shiitake mushrooms
What you need:
8 sheets of fresh pasta (lasagna)
250 g ricotta
1 dl. grated parmasan cheese
2 tablespoons chopped chives
1 teaspoon chopped thyme
2 tablespoons chopped tarragon
1/2 teaspoon ground nutmeg
1 egg yolk
salt and pepper
1 large handful of shiitake mushrooms
1/2 cup green horse beans
1 dl. chicken stock
25 g of butter
4 tablespoons soy sauce
2 tablespoons balsamic vinegar
How to make it:
Stir all ricotta, grated parmasan cheese, herbs and egg yolk together and season with salt and pepper.
Boil the pasta plates for about 5 minutes (al dente). Take them up and put them in cold water and dry them with paper towels.
Fill a piping bag with a cheese filling. Spray a thick sausage front of each pasta sheet and roll pasta around cheese filling.
Place the rolls in a baking dish with chicken stock at the bottom. Sprinkle eventually some extra parmasan cheese over the rolls. Bake them for about 15 minutes in a 190 degree oven.
Fry the mushrooms. Add soy sauce and balsamic and cook slightly. The addition of cold butter.
Serve with the mushrooms, sauce and fresh horse beans.