Aspargus-Mushroom Cannelloni

Photo: Scott Koeneman

Ingredients

For the crespelle

3/4 cup egg substitute (3 eggs)

1 cup whole wheat pastry flour

1 cup water

1/2 teaspoon salt

For the filling:

2 teaspoons olive oil

8 ounces goat's milk ricotta (you can substitute low-fat

8 ounces part-skim mozzarella, shredded

8 ounces brown mushrooms, thinly sliced

1 bunch asparagus (about 16 stalks), woody parts removed and finely chopped

2 tablespoons Italian parsley, chopped

salt and pepper to taste

For the marinara:

2 teaspoons olive oil

1 medium green pepper, thinly sliced

1 medium red pepper, thinly sliced

1 medium onion, thinly sliced

4 cloves garlic, minced

29 ounces crushed tomatoes

6 ounces tomato paste

1/2 cup red wine

1/2 cup balsamic vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup pecorino or Parmesan cheese, shredded (for topping)

1/2 cup Italian parsley, chopped (for topping)

Cannelloni

Preparation

Directions:

In a medium saucepan, heat oil over medium-high heat. Add peppers and onion and saute until tender. Add garlic and saute for about 1 minute. Add tomatoes, paste, wine, balsamic, basil and oregano and bring to a boil. Reduce heat to a simmer, cover and let cook at least 30 minutes. (Longer is better, so stretch it out as long as you can!)

Meanwhile, whisk together crespelle ingredients. Heat an 8-inch skillet over medium-high and lightly oil. Pour just under 1/4 cup of batter (about 3 tablespoons) into skillet and roll to cover the bottom evenly. Cook until top is just dry, about 1 minute. Flip and cook and additional 30 seconds. Repeat, separating crespelle with wax paper.

Once your crespelle are made, heat oil for your filling in a large skillet over medium-high heat. Add mushrooms and saute until tender. Add asparagus and continue to cook until moisture is cooked down. Pour mushrooms and asparagus into a bowl and allow to cool. Mix in cheeses.

Preheat oven Spoon about 3-4 tablespoons of filling into each crespelle, roll tightly and place in a 9x13 casserole dish. Top with sauce and pecorino and Parmesan, bake for 15 minutes. Remove from the oven and let rest 5 minutes before serving.

Serve topped with chopped parsley.

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About

The flavors were more than I could have hoped for, earthy, slightly sweet and wonderfully creamy. It was very filling as well! I figured on two of the cannelloni as a serving, but all of us were full after the first one! One cannelloni worked out to be only 258 calories with 11 grams of fat and 4 of fiber. The individual parts were 56, 1, and 1 for the crespelle; 137, 9 and 1 for the filling; and 65, 1, and 2 for the sauce.