SAUSAGE AND CHEESE CANNELLONI
Steps:
- Sauté the whole sausages and chopped onion in the olive oil over medium heat until onions begin to turn color. Turn sausages over, continue to cook another 3 minutes. Add the wine or vermouth and turn up the heat, stirring often until all the wine is absorbed and onions are golden. Remove to a plate to cool. Combine the ricotta, cubed cheese, 2 tbsp Parmegiano, parsley and pepper in a medium bowl. Cut the cooled cooked sausages into 1/4" dice and add, with the onions, to cheese mixture. Filling should weigh about 2 lbs. on a kitchen scale. Fill a 13 x 9 x 2" glass baking dish with 1" very hot water, and immerse the uncooked noodles in the water, making sure to keep them separate. Allow to soak about 5 minutes, until pliable enough to be rolled. Lay them out flat on a tea towel. Lightly brush bottom of baking dish with olive oil and spread about 3/4 cup of the sauce in it. Spread about 2 ounces (scant 1/3 cup) of the filling on lower two-thirds of each noodle, and roll up from the short side. Lay in the baking pan seam side down. All 16 should fit perfectly. Cover completely with most of the remaining sauce (about 1-1/2 28-ounce containers) and sprinkle top with remaining 3/4 cup grated cheese. Cover with foil and bake at 375 about 40 minutes. Uncover, raise oven temperature to 425, and bake a few minutes longer until cheese on top is just golden. Let rest about 5 minutes and serve. Note: The cheese filling can be made a day ahead and kept refrigerated.
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