Cannelloni Con Pomodori Secchi
| Yield: | 8 Servings |
| Categories: | Italian, Pasta, Cannelloni |
| PASTA | ||
| 1 3/4 | c | Unbleached flour |
| 1 | pn | Salt |
| 2 | Eggs; beaten | |
| 2 | Egg yolks | |
| 1/4 | c | Unsalted butter; melted |
| 1 1/2 | c | Milk (approximately) |
| Filling (recipe follows) | ||
| 1/2 | c | Unsalted butter; melted |
| 1/2 | c | Grated Parmesan cheese |
| CANNELLONI FILLING | ||
| 1 1/2 | c | Ricotta |
| 1 | Egg; beaten | |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Fresh parsley; snipped |
| 1 | c | Sun-dried tomatoes without oil, chopped |
| 2/3 | c | Cooked broccoli; chopped |
| Salt and pepper to taste |
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