Perfect for leftovers
Celebrate a Local Thanksgiving
Ingredients
10 cooked Bionaturae lasagna sheets,cut in half
16 oz. Calabro ricotta cheese
1/4 cup fresh basil, minced
3/4 tsp. sea salt
1/2 tsp. course-ground black pepper
3–4 cups shredded turkey
8 oz. crimini mushrooms, thinly sliced
3 Tbsp. Napa Valley Rich and Robust olive oil
2 garlic cloves, peeled and minced
Sea salt and pepper to taste
1 cup Manchego cheese, grated (divided)
2 cups Cedar Summit milk
3 Tbsp. Pastureland unsalted butter
2 Tbsp. Sunrise Flour Mill flour
3/4 tsp. sea salt
1/4 tsp. coarse-ground black pepper
1 tsp. fresh thyme
Preparation
- Preheat oven to 350®¨ F.
- Stir together ricotta, basil, salt and pepper. Set aside.
- Sauté mushrooms in oil over medium heat until they start to brown, then season with garlic and cook for another minute. Combine with turkey and season with salt and pepper.
- To make the sauce, melt butter in a saucepan over medium heat and whisk in flour. Cook for a few minutes, but do not brown.
- Briskly whisk in milk and bring to a boil. Reduce heat and simmer for five minutes. Turn off heat and stir in 1/3 cup grated cheese.
- Season sauce with salt, pepper and thyme.
Assembly:
- Spread a small amount of ricotta on one end of a pasta sheet, top with turkey mixture and roll up. Repeat with remaining pasta.
- Spread half of the sauce in a baking dish and place in filled pasta.
- Pour the remaining sauce over the top and sprinkle with cheese.
- Bake for 35 to 40 minutes or until sauce is bubbling and cheese is starting to brown.
Makes 20 cannelloni
