Canneloni with Ricotta and Mint
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Ricotta cheese |
| 1/4 | c | Parmigiano-Reggiano cheese |
| 1/4 | c | Fresh mint leaves; chiffonade, plus 12 whole leaves |
| 1 | Egg | |
| 1/4 | c | Extra virgin olive oil; plus 2 tablespoons |
| Salt and pepper; to taste | ||
| 1 | Recipe fresh pasta; rolled to thinnest setting and cut into 4 inch by 3 inch rectangles, (8 pieces only) | |
| 1/4 | c | Cream |
| 1 1/2 | c | Basic tomato sauce |
| 8x10-inch baking dish; smeared with: | ||
| 2 | tb | Olive oil |
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