Cannelloni too often have been burdened with a poor reputation due to the many sad examples of this well-known preparation served in second-rate Italian restaurants. But assembled from homemade pasta sheets and a filling composed of top-notch ingredients, these familiar stuffed pastas become a true delicacy.
To shape, cook, and serve cannelloni: Make the Basic Egg Pasta dough, divide into 2 disks, and let rest as directed. Make one of the pasta fillings. Roll out the dough, cut into squares or rectangles, and then cook as directed. Divide the filling evenly among the pasta pieces, roll up, and place seam side down in a single lay