PORCINI CANNELLONI

Steps:

• Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.
• Add the onions and cook until onions are soft, about 2 minutes.
• Add garlic and cook until soft, about 1 minute.
• Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes.
• Season the sauce with salt, pepper and basil and parsley.
• Filling: Drain the soaked porcini from water.
• Heat 1 tbsp butter in a medium sauté pan over medium heat.
• Add onion and sauté for 2 minutes.
• Add mushrooms, garlic and continue to cook for 2 more minutes.
• Remove from heat. Let cool to room temperature.
• Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl.
• Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl.
• Stir to combine. Cover and refrigerate until ready to use.
• Assembly: Preheat oven to 375 degrees F.
• Add pasta to a pot of boiling salted water.
• Cook pasta until al dente, about 3 minutes.
• Transfer to baking sheet and cool slightly (don't overlap the pasta sheets or they will stick together).
• Lay pasta sheets flat on work surface.
• Spoon filling into a line on pasta sheets, dividing evenly among the 8 sheets.
• Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.
• Pour the sauce over the cannelloni.
• Sprinkle with parmesan cheese.
• Cover with foil.
• Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.