Cannelloni alla Funghi Trapanese

Name: Cannelloni alla Funghi Trapanese
Prep time: 30 min
Total time: 30 min
Ingredients: 8-10 cannelloni sheets, boiled and drained; 1 tablespoon walnut oil; 300 g/10 oz/1¼ cups Ricotta cheese seasoning to taste; 450 g/1 lb mushrooms; 3 tablespoons olive oil; 3 garlic cloves, crushed; 450 g/1 lb tomatoes, skinned and chopped; 1 tablespoon ground marjoram; 1 tablespoon potato flour/starch seasoning to taste; 1 tablespoon potato flour/starch seasoning to taste; 6 tablespoons dry red wine

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

It is preferable to use cannelloni sheets or small lasagne sheets for this recipe. Dried cannelloni tubes end up with very little ‘bite’ and need a lot of liquid to cook, which can dilute the stuffing.

Ingredients

8-10 cannelloni sheets, boiled and drained

Dinner
Pasta
Main course
Vegetarian
Summer

Method

Pre-heat the oven to 200°C/400°F/Gas mark 6. Slice the mushrooms thinly. Heat the olive oil and cook the garlic and mushrooms in it. After a few minutes, add the tomatoes, marjoram, flour and seasoning. Continue to cook for 8-10 minutes until the liquid is reduced by a third. Taste and