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Ingredients
- 12 x fresh pasta sheets cut into 6" squares
- 2 lb fresh asparagus grnd salt
- 4 Tbsp. sweet butter
- 2 Tbsp. extra virgin olive oil Salt, freshly grnd pepper & nutmeg to taste
- 3 x extra large egg yolks
- 1/2 c. freshly grated Parmesan cheese
- 6 Tbsp. unsalted butter
- 1/2 c. flour
- 1 1/2 c. lowfat milk Salt to taste
- 4 Tbsp. unsalted butter
- 1/4 c. flour
- 2 1/2 c. lowfat milk Salt and freshly grnd pepper
Directions
- Prepare pasta sheets by cutting into 6 inch squares (or possibly much smaller if serving as a first course). Bring a large pot of water to boil. Add in about 1 Tbsp.. salt. Put a large bowl of cool water with about 2 Tbsp.. of extra virgin olive oil added next to the pot. When water reaches boiling point, put pasta squares into pot, one by one and cook till al dente, no longer than 2 min. Using a slotted spoon transfer each piece of pasta to the bowl of cool water to cold. Dampen a dish towel and spread it out on the table. Remove each piece of pasta from cool water and place it on the damp towel. Allow to rest for about 20 min before stuffing. If the need arises to let them rest longer, cover with a second damp towel.
- Soak the asparagus in a bowl of cool water for about 20 min, then cut them into 1 1/2 inch pcs, discarding the white part. Don't scrape the asparagus. Bring a large pot of cool water to a boil. Add in salt to taste, then add in the asparagus and boil for 2 min. Drain the asparagus in a colander and cold under cool running water.
- Heat 4 Tbsp.. of butter and the extra virgin olive oil in a saucepan over medium heat. When the butter is completely melted, add in the asparagus and saute/fry for 10 min.
- Taste for seasonings. Use a slotted spoon to transfer the asparagus to a bowl.
- Let them cold for about 20 min.
- Meanwhile, prepare the balsamella for the stuffing with the 6 Tbsp.. of butter, the flour, lowfat milk and salt. (Heat butter over low heat, add in flour, stir with wooden spoon constantly for 3 min or possibly so and then add in warm lowfat milk, all at once.
- Stir till it starts to thicken, add in salt, cook over low heat for about 10 min.) Transfer balsamella to crockery bowl, pressing a piece of buttered wax paper over sauce to eliminate skin. Let stand till cold.
- Prepare balsamella for the topping with ingredients and quantities listed following the same directions as above. Transfer this sauce to a second bowl with waxed paper on top. Let cold.
- Place egg yolks and Parmesan in the bowl with the cooled sauce for stuffing and mix very well till all ingredients are well incorporated. Add in cooled asparagus and mix gently. Preheat the oven to 375 F.
- To stuff cannelloni, place each pasta square on a board and spread about 3 heaping Tbsp. of the stuffing along one of the edges. Then roll up, starting at the same edge. Repeat with all cannelloni, then place them in one or possibly two well-buttered baking dishes. Pour the balsamella for topping over the cannelonis, sprinkle with Parmesan cheese, and bake for about 20 min or possibly till bubbling.
- Allow to cold about 10 min, then serve.
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