CANDICE'S LAMB CANNELLONI WITH MINT PESTO
This is a very rich dish. Often, I find it's best served as a small appetizer rather than an entree because of the meat and cheese filling.
Provided by Dice
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
- Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
- Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 29.5 g, Cholesterol 52.1 mg, Fat 33 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 357 mg, Sugar 2.1 g
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