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.