Goat Cheese Cannelloni with Sweet Red Pepper Sauce

Category: Food and Drink

on: Sep 8, 2016

Here’s the recipe for this week, becTomatoes-Peppersause there are lots of red peppers and tomatoes around … Goat Cheese Cannelloni with Sweet Red Pepper Sauce — serves 4-6

2 cups roughly chopped Onions
6 lbs. Red Peppers
6 lbs. Plum Tomatoes
8 cloves Garlic (Essex Garlic Company has some great options!)
1 TBS Sea Salt
1 TBS cracked Black Pepper
1/2 cup Olive Oil

Over an open flame on the grill, blister the red peppers until charred. Place in a bowl and cover with a lid. When cooled (but not cold), peel skins and remove seeds and membranes. Prepare the tomatoes by making an “X” in the bottom and coring the stem end. Fill a large pot with water and bring to a boil. Blanch 5 to 6 tomatoes at a time by placing them in the boiling water for 30 to 40 seconds, then immediately immersing them in a bowl of cold water. Peel cooled tomatoes and sauté in olive oil. In a separate pot, gently sauté onions and garlic till fragrant. Add peppers, tomatoes and salt and pepper. Stew over low heat for an hour. Cool then place in a blender and purée.

12 four- by five-inch cannelloni wrappers. (Dough on Main’s Black Peppercorn or Spinach Pasta are great options!)
12 oz. Ricotta Cheese (try the local Calabro brand)
6 oz. soft Goat Cheese (The Hall’s Maple Breeze Farm Sweet Pea brand)
2 TBS chiffonade of fresh Basil
2 oz. grated Parmesan Cheese
1 TBS Corn Starch
Salt & Pepper to taste

In a large bowl, mix all ingredients, except wrappers, together until well combined. Place wrappers out flat on a dry surface. Divide cheese mixture equally onto all wrappers. Roll closed into a tube shape making sure that the seam is on the bottom. In a 9- x13-inch pan, spread half a cup of the sauce on the bottom. Place cannelloni on top of sauce. Pour enough of the remaining sauce to cover cannelloni. (You will have extra sauce that freezes quite well for future use.) Add extra cheese on top, if desired. Cook for 30 minutes at 375°F and serve immediately.