Sauces can be made first and set aside until needed. If prepared more than two hours before use, be sure to refrigerate!
Prepare crepes according to manufacturer's instructions, set aside.
Preheat oven to 350º. Grease an 8" x 11½" baking dish.
Squeeze meat out of sausage casings and brown until cooked through in a medium-hot skillet. Set aside to cool. Meanwhile, in a large bowl, combine ricotta cheese, egg, onion, scallions, oregano, rosemary, garlic, and whipping cream. Once sausage is cooled, stir into mixture.
Spoon mixture into each crepe and roll. Place into greased baking dish with cannelonis seam-side down. Spoon each of the three sauces across ⅓ of the cannelonis and bake at 350º for 25-30 minutes.
PESTO SAUCE:
2 cups fresh basil leaves, packed
¼ cup grated Parmesan cheese
3 tablespoons pine nuts (or walnuts)
3-5 garlic cloves
½ cup olive oil
Combine basil, Parmesan, nuts, and garlic in a food processor. Gradually add olive oil. Be sure to stop and scrape the sides. Pesto keeps refrigerated for about one week and frozen for several months.
CHEESEY BECHAMEL SAUCE:
6 tablespoons butter
6 tablespoons flour
1 cup milk, warmed
1 cup whipping cream, warmed
¼ cup Parmesan cheese or Asiago cheese, grated
¼ cup Jarlsburg cheese or Gruyere cheese, shredded
In a medium sauce pan over medium heat, melt butter. Gradually stir in flour until a roux or paste is formed. Add warmed milk and whipping cream, stirring constantly. When mixture begins to thicken, gradually add cheeses, stirring until melted. Remove from heat.
MARINARA SAUCE:
1 15oz can tomato sauce
1 teaspoon seasoning salt
2 teaspoons Italian seasoning
1 teaspoon Mrs. Dash
1 teaspoon Thudium's Herb Seasoning
In a medium sauce pan, combine all ingredients and cook over medium heat for about 10 minutes, until flavours combine.
Justin makes these delicious Italian treats - a recipe all his own. Nobody makes them better except his old friend, Mario.
