Queso stuffed Cannelloni in Chile Colorado Sauce

The Cannelloni's are tender and the combination of Chile Colorado sauce and crushed canned tomatoes made this dish a delightful surprise.

Shells 8”:
Combine in mixer:

2-cups flour

2-tsp salt (Pink Himalayan)

2-T EVOO

Add

2-whole organic eggs

Slowly add 1/2-cup water and mix the dough should not stick to your hands because you are going to be rolling it out.

Kneed dough on cutting board and allow dough to rest 10 minutes.

Divide dough and make 7-balls of dough with half of the dough. 

Roll out pasta into tortilla shape and thickness using a rolling pin and a little flour on your cutting board.

Note: The pyrex pan I used was 8" x 13". When selecting your pan decide on the length that you will be cutting your cannelloni so that they will fill perfectly into the size of pan you will be using. The cannelloni is cooked only one layer deep raw filled with stuffing.

Fillings/stuffing


30-oz Ricotta cheese (place in strainer to remove moisture overnight in refrigerator)

1-cup grated parmesan cheese

4-eggs yolks

1 tsp sea salt

1-can black olives which have been drained and microwaved for 4-minutes to remove moisture

Optional: Drained and microwave pickled jalapeño peppers and carrots

Optional: 1-lbs-Meat or vegetable of your choice (cook low heat to remove moisture)

Optional: 2-T Psyllium Fiber if filling looks too wet

Chile Colorado

Make red chile sauce (mole) without meat or use red chile sauce and thickened with flour or reduced to the consistency of the tomato. Mix with stewed tomatoes and blend.

Spread red sauce in pyres to cover bottom layer. Lay cannelloni into pan in a single layer row, leave a little space between cannelloni to allow the pasta to expand, top with mole, and mozzarella shredded cheese.

Oven time:

Preset oven to 350 degrees and bake for 45-minutes. Tent in foil.

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