Total Calories: 707
1 Prepare the pasta. Bring at least 4 quarts of water to a boil. Add half the pasta and salt to taste. Stir gently. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Use a slotted spoon to remove the pasta. Transfer the pasta to a bowl of cold water. Cook the remaining pasta in the same way.
2 In a large bowl, stir together the cheeses, egg, tarragon, and nutmeg.
3 Place a rack in the center of the oven. Preheat the oven to 350° F. Butter a large baking dish.
4 Drain a few of the pasta squares on lint-free towels. Spread about 2 tablespoons of the filling in a line at one at one end of each pasta square. Roll up the pasta, starting with the filled end, and place it seam-side down in the pan. Repeat with the remaining pasta and filling.
5 In a small saucepan over medium heat, melt the butter with the olive oil. Stir in the pine nuts, tarragon, and pepper. Spoon the sauce over the cannelloni. Sprinkle with the cheese.
6 Bake the cannelloni 20 to 25 minutes or until the sauce is bubbling. Let rest 5 minutes before serving.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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