Hi ! Here’s a recipe I’ve been wanting to post for a little while, I hope you’ll enjoy it.
Fresh tomato sauce, made with onion, garlic and 4 cans whole tomatoes
Lightly sprinkle the rollers of a pasta machine and dough with flour. Run the dough through the widest setting for about 10 times.
Gradually adjusting the settings, continue to roll the dough until you reach the desired thickness.
Cut the pasta sheets into 5 or 6–inch wide strips and spread out on a surface sprinkled with flour.
Place a few tablespoons of the Tofu Ricotta onto each piece of pasta and press the filling a bit. Then roll the cannelloni into cylinders and close them by adding a bit of moisture to the edge of the sheet.
Coat the bottom of an oven plate with some tomato sauce. Place the cannelloni close to each other in one row. Then cover with more tomato sauce and finish with a bit of Cashew white cream.
Cook for 20-30 min at 425°F (220°C).