Title: Cannelloni con pomodori secchi
 Categories: Italian, Pasta, Cannelloni
      Yield: 8 Servings
 
MMMMM---------------------------PASTA--------------------------------
  1 3/4 c  Unbleached flour
      1 pn Salt
      2    Eggs; beaten
      2    Egg yolks
    1/4 c  Unsalted butter; melted
  1 1/2 c  Milk (approximately)
           Filling (recipe follows)
    1/2 c  Unsalted butter; melted
    1/2 c  Grated Parmesan cheese

MMMMM---------------------CANNELLONI FILLING--------------------------
  1 1/2 c  Ricotta
      1    Egg; beaten
    1/2 c  Grated Parmesan cheese
    1/4 c  Fresh parsley; snipped
      1 c  Sun-dried tomatoes without
           -oil, chopped
    2/3 c  Cooked broccoli; chopped
           Salt and pepper to taste
 
  Combine flour and salt in a bowl. Stir in the eggs, egg yolks and 1
  tablespoon melted butter. Add milk gradually, adding just enough to
  make a pancake-like batter (you may not use all the milk). Heat a 6
  to 8-inch skillet and coat pan with 1 tablespoon melted butter. Pour
  in just enough batter to evenly coat the bottom of the skillet and
  cook until set, about 2 minutes. Turn the cannelloni out and continue
  in this fashion until batter is used up. Use additional butter as
  needed to thinly coat the skillet. Divide the filling among the
  cannelloni shells and roll each up as for a crepe. Place cannelloni
  in a single layer in a buttered casserole dish. Drizzle 1/2 cup
  melted butter over pasta and top with Parmesan cheese. Bake at 375
  degrees for 15 to 20 minutes or until golden. Serve hot. Serves 8.
  
  Cannelloni filling: Mix the Ricotta, egg and Parmesan cheese in a
  bowl. Add remaining ingredients, mixing well. (Homemade Cannelloni
  With Sun-Dried Tomatoes)
  
  Recipe