Title: Canneloni with ricotta and mint
 Categories: Molto
      Yield: 4 Servings
 
      2 c  Ricotta cheese
    1/4 c  Parmigiano-Reggiano cheese
    1/4 c  Chiffonade of fresh mint
           Leaves plus 12 whole leaves
      1    Egg
    1/4 c  Extra virgin olive oil plus
      2    Tablespoons
           Salt and pepper to taste
      1    Recipe fresh pasta, rolled
           To thinnest setting and cut
           Into 4inch by
      3    Inch rectangles (8 pieces
           Only)
    1/4 c  Cream
  5 1/2 c  Basic tomato sauce, recipe
           Follows
      1    8inch by 10inch baking dish,
           Smeared with 2 tablespoons
           Olive oil
 
  Preheat oven to 425 degrees F.
  
  In a mixing bowl, stir together ricotta, grated cheese, chopped mint,
  egg and olive oil until well blended and season with salt and pepper.
  Lay the uncooked pasta pieces on the table and divide ricotta mixture
  among them. Roll pasta up like a cigar and place, seam side down, in
  the oiled baking dish. Continue until all eight pasta tubes are in
  the dish.
  
  Mix cream and tomato sauce together and pour over cannelloni,
  spreading carefully to uncover the tops of the tubes. Place in oven
  and bake until light golden brown, or 8 to 10 minutes. Remove and
  divide among 4 plates. Sprinkle each with three mint leaves and serve.
  
  Yield: 4 as pasta course