Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 cps sifted all-purpose flour
1 tbsp melted butter
1/2 tsp salt
2/3 cp lukewarm water
1 lb ricotta cheese
1/4 lb Italian ham, finely ground
2 cps Italian tomato sauce
1 tbsp chopped fresh basil or 1 tsp dried basil
1/2 cp grated Romano cheese
1 - Combine flour, butter, 3 eggs beaten, salt.
2 - Add just enough water to form medium soft dough.
3 - Knead dough until smooth on lightly floured board,
4 - Roll thin. Cut in rectangles 4-by-6 inches.
5 - Mix cicotta cheese and ham smoothly together.
6 - Beat remaining 2 eggs and work into cheese mixture.
7 - Place about 1 1/2 tbsp cheese mixture in the center of each piece of dough.
8 - Fold dough over.
9 - Moisten all edges and press together to seal, to prevent filling from falling oput.
10 - Bring 8 quarts water to a rapid boil in 2 1/2 gallon kettle.
11 - Add pastry rolls one at a time so boiling does not stop.
12 - let rolls boil 10 minutes.
13 - Remove rolls with flat, broad strainer.
14 - Start oven at moderately hot (400 degrees F.).
15 - Rub 3 quart casserole with butter.
16 - Place boiled cannelloni in casserole.
17 - Pour tomato sauce over all.
18 - Sprinkle with basil.
19 - Bake 10 minutes. 20 - Add light sprinkling of Romano cheese.
21 - Bake 5 minutes longer. 22 - Serve hot.
Makes 6 servings.
This Italian favorite is served as a luncheon or supper main dish.
Antipasto first, a green salad afterwards. The best cannelloni I ever ate
was in a famous restaurant in Venice, the Alla Colomba, near the Place