Italian Rolled Peppers With Mushrooms And Ricotta Food

MUSHROOM RICOTTA TOAST

Steps:

• Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
• Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
• Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

MUSHROOM, SAUSAGE, RICOTTA, AND BASIL CANNELLONI

Steps:

• 1. To prepare the mushroom filling, add oil to a large pan on the stovetop and set heat to medium/medium-low.
• 2. Add mushrooms and garlic and cook until brown (this could take anywhere from 8 to 20 minutes depending on your stove). Do not let the garlic burn! I'd rather take the time to let the mushrooms brown on a lower heat than having burnt, acrid tasting garlic. When mushrooms are done, remove to a separate bowl and set aside.
• 3. To prepare the sausage filling, saute sausage meat in a large pan on medium heat in the small amount of oil, breaking up the meat into small pieces as it browns.
• 4. Drain any oil from the pan and when the meat has lost its pink color. Add 1/4 cup of tomato sauce. Stir to combine and remove to a separate bowl and set aside.
• 5. To make the cheese mixture, combine all cheese ingredients in a medium-size bowl. You're now ready to assemble all the components and start rolling your egg roll cannelloni.
• 6. Prep the bottom of a large baking dish with 1/3 cup tomato sauce. Preheat oven to 375 degrees.
• 7. On cutting board or work surface, place one egg roll strip and in the center add 2 or 3 cooked mushrooms with garlic. This is layer one.
• 8. Top mushrooms with about 2 teaspoons of the ricotta mixture.
• 9. Now add about 2 teaspoons of the sausage mixture.
• 10. Top with a basil leaf.
• 11. Sprinkle with a pinch or two of mozzarella and Parmesan and roll this baby up.
• 12. Fold the backside of the egg roll over the top and the front side to meet the back. You should have about 1 1/4 inch overlap.
• 13. Place rolled cannelloni in the baking dish, seam side down.
• 14. Continue rolling. The assembly and rolling go quickly and by the time you're halfway through, you'll have it down to a science.
• 15. Top the cannelloni with most of the remaining tomato sauce.
• 16. Top with mozzarella and Parmesan cheese.
• 17. Bake uncovered for 35 minutes.
• 18. Let cool a bit and garnish with fresh basil. Serve warmed tomato sauce on the side.

PASTA SHELLS WITH PROSCIUTTO, RICOTTA AND MUSHROOMS

Steps:

• Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.
• Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
• Pour marinara sauce into bottom of 8x8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.