
This makes enough for 6-8 rolls depending on how full you make them. You can also stuff shells with the mixture if desired.
1 pkg. Trader Joe's Fresh Pasta Sheets
8oz ricotta salata
2 tbl crumbled goat cheese
1/2 c grated parm/regggiano (any grated combo will do)
one med/lge sweet potato
1/2 small onion (a little shaved fennel with the onion adds more flavor)
2 eggs or equivelent egg substitute
Tomato Sauce of choice (something fresher tasting will be best)
1 tbl fresh basil (or Trader Joe's frozen cube!)
Veggie of chicken broth
S/P to taste
Dice the potato, onion and fennel (if used). Roast in the 410 oven till golden and soft about 20 minutes. Let cool slightly and add the cheeses and eggs, basil and S/P to taste. I used my food process but you could get it mixed well with a mixer, just might want to cut the veggies up more.
I place some of the tomato sauce and broth in the bottom of my baking dish, about 1/2". You want the consistency to be that of a thick tomato soup. I then take the pasta sheet in my hand, place about 2-2 1/2 tbl of the mixture in the middle and wrap it up. Place it seam side down in the baking dish. After all the canneloni are rolled add abit more "brothed down" sauce to the tops (more like just moistening the tops), sprinkle with more grated cheese and bake at 350 for about 20 minutes.


