Baked Ricotta Cannelloni with Romaine Salad & Meyer Lemon Dressing

Cannelloni (whose Italian name means “little tubes”) are a crowd- pleasing dish featuring pasta stuffed with a savory filling, then baked. Here, we’re rolling fresh sheets of pasta around a classic filling of delicately sweet ricotta (brightened up with a bit of Meyer lemon juice) and baked beneath a layer of tangy tomato sauce. For our side, we’re taking inspiration from Italian-American antipasto salads, serving crunchy romaine with briny black olives and pickled pepperoncini peppers— traditionally served in salads whole.

Blue Apron Wine Pairings Kōtuku Sauvignon Blanc, 2016 Cristián Pino Belmar Sauvignon Blanc, 2015

Ingredients 6 Fresh Pasta Sheets 1 14-Ounce Can Whole Peeled Tomatoes 1 Cup Part-Skim Ricotta Cheese 4 Cloves Garlic 1 Meyer Lemon 1 Romaine Heart Knick Knacks 2 Pepperoncini Peppers 2 Tablespoons Mascarpone Cheese 1 Ounce Black Cerignola Olives ⅓ Cup Grated Parmesan Cheese ¼ Teaspoon Crushed Red Pepper Flakes

Makes: 2 servings Prep Time: 15 minutes | Cook Time: 25–35 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/1107 Recipe #1107 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/1107 1 2

Prepare the ingredients & make the filling: Make the sauce: Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a In a medium pan (nonstick, if you have one), heat 1 teaspoon of medium pot of salted water to boiling on high. Quarter and deseed olive oil on medium-high until hot. Add the garlic and as much the lemon. Peel and mince the garlic. Place the tomatoes in a bowl; of the red pepper flakes as you’d like, depending on how spicy gently break apart with your hands. Cut off and discard the root you’d like the dish to be; season with salt and pepper. Cook, end of the romaine; roughly chop the leaves. Using the flat side stirring constantly, 30 seconds to 1 minute, or until softened and of your knife, smash the olives; remove and discard the pits, then fragrant. Add the tomatoes; season with salt and pepper. Cook, roughly chop. In a large bowl, combine the ricotta and the juice of stirring occasionally, 6 to 7 minutes, or until slightly reduced in 2 lemon wedges in a large bowl. Drizzle with olive oil and season volume. Season with salt and pepper to taste. with salt and pepper to taste; stir to combine. 3 4

Cook the pasta: Assemble & bake the cannelloni: While the sauce cooks, using your hands, separate the sheets of Spread about ⅓ of the sauce into the bottom of a baking dish. the pasta; add to the pot of boiling water and cook 1 to 2 minutes, Divide the fillingbetween the centers of each cooked pasta or until just shy of al dente (still slightly firm to the bite). Drain sheet. Roll the pasta sheets around the filling; carefully place thoroughly and rinse under cold water to stop the cooking process. into the baking dish, seam sides down. Top the cannelloni with Transfer to a clean, dry work surface. the remaining sauce and half the parmesan cheese. Bake 7 to 9 minutes, or until heated through. Let stand 2 minutes before serving.

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Make the vinaigrette: Make the salad & serve your dish: While the cannelloni bake, in a large bowl, combine the Just before serving, add the romaine and olives to the bowl of mascarpone, remaining parmesan cheese and the juice of the dressing. Toss to combine. Season with salt and pepper to taste. remaining lemon wedges. Slowly whisk in 2 teaspoons of olive Transfer to a serving dish. Top with the pepperoncini; season with oil until well-combined; season with salt and pepper to taste. pepper. Serve the baked cannelloni with the salad. Enjoy!