Canneloni with chicken, basil pesto and a roasted mushroom hazelnut sauce
Roast
Italian cuisine
Roasting
The inspiration for this recipe came from a lasagna dish I once made in huge quantities for a winery event. The delicacy of freshly made pasta is unsurpassed in this recipe, but the variations I've noted below will produce delicious results. I didn't provide a recipe for the basil pesto because I make mine in large quantities and freeze. I do always blanch my basil before processing to rid it of the brownish tannins that turn pesto so dark and this sets the color a nice green. I roast the mushrooms rather than sauteing for a number of reasons: to cut down on the fat, to intensify the flavor, and to have a method that's mostly hands off. I'm lucky to live where I can forage for wild mushrooms and usually make this with a variety of types. But the cremini take on wonderful properties when roasted and just lend a different flavor to the sauce than the wild ones. And are easier and less expensive to find! Organic unsweetened soy milk is very good in the white sauce. Using homemade ricotta is especially nice here, but a good quality brand that has the "best by" date as far out as possible works fine. I'm blessed with three hazelnuts trees on my property and love their unique taste with pesto.
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