Best Fast And Easy Meat Cannelloni In Your Pressure Cooker Recipes

FAST AND EASY MEAT CANNELLONI IN YOUR PRESSURE COOKER

Steps:

• Basic meatball recipe!
• Mix meat, bread crumbs,egg cheese, garlic, onion, salt and pepper together.
• Add a little water (3 TBS) enough to moisten and make the mix easy to handle.
• Fill pasta tubes (or shells) full with meat mixture.
• (hint, when filling tubes, roll out the mix into long narrow cigar like shape and run it through the tubes and pack in from both ends).
• Put 6 0z water in the bottom of the pressure cooker and about a 1'2 cup of sauce and stir. Line up your cannelloni side by side and cover with sauce. Layer remainder as needed covering with sauce as you go.
• Set your pressure cooker for 10 minutes. Let pressure decrease on it's own when done.
• Remove, serve, ENJOY!

THREE MEAT CANNELLONI BAKE

Steps:

• Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
• Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
• Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
• Combine the tomato sauce and cream, set aside.
• Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
• Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
• Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.