---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LAMB CANNELLONI WITH WALNUT PARMESAN SAUCE
  Categories: Pasta, Meats
       Yield: 4 servings
  
      12    Dry cannelloni shells
            FILLING
            *******
       1 tb Olive oil
     1/2    Medium onion, diced
       1 ts Chopped garlic
       1 tb Fresh chopped rosemary or
       1 ts Dry
     1/2 lb Lamb, cubed
       2 tb Chopped parsley or
   1 1/2 ts Dry
            Salt and pepper to taste
       1    Egg
     1/4 c  Bread crumbs
            (preferably seasoned)
            SAUCE
            *****
       2 tb Butter
       1 c  Heavy cream
       2 ts Chopped parsley
       2 tb Parmesan cheese
       2 ts Finely chopped walnuts
            (preferably toasted)
  
   Cook cannelloni in boiling water until al dente. Drain
   and rinse with cold water and set aside.
   FILLING: Heat oil in skillet. Add onion, garlic,
   rosemary and lamb. Cook until lamb is medium done. Add
   parsley, salt and pepper and let cook slightly. Add
   egg and puree in food processor. Place approximately 1
   heaping Tbsp. into cannelloni shells. Place in baking
   dish. SAUCE: Bring ingredients to a boil and pour over
   cannelloni shells. Bake, covered, for about 15
   minutes, just until hot.
  
 -----

Plain Text Version of This Recipe for Printing or Saving