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Mushroom Cannelloni with Pesto Cream Sauce
Ingredients
  • subheading: Cannelloni:
  • 227g (8 oz) mushrooms, sliced
  • Salt & pepper
  • 1 tablespoon butter
  • ½ medium red onion, diced
  • 2 garlic cloves, minced
  • 2 cups ricotta cheese
  • 1 cup finely grated Parmigiano Reggiano cheese
  • 1 tablespoon prepared basil pesto
  • ½ teaspoon crushed red pepper flakes
  • Pinch freshly grated nutmeg
  • 1 egg
  • 8 fresh lasagna sheets
  • subheading: Sauce:
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 ½ cups milk, warmed
  • ½ cup finely grated Parmigiano Reggiano cheese
  • 2 to 3 tablespoons prepared basil pesto
  • Pinch freshly grated nutmeg
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