In our Tasting Room and Online Store, there are some wonderful gourmet foods available to our guests. These items range from infused oils and rich sauces to delightful spreads and pestos. While looking at all the scrumptious pestos I tried to imagine what I could make with all the delightful combinations like Arugula and Pine Nut, Sun-Dried Tomato, Artichoke Lemon, Fresh Basil and Olivada Olive Pestos. While inspecting a jar of one of my favorites, the Artichoke Lemon Pesto, I noticed a recipe on the bottom for a delightful Artichoke Dip. This sparked my curiosity and I started looking at the bottom of all the pestos to my delight, each one had a recipe for a delicious appetizer, sauce or entrée incorporating one or more of Bella Cucina’s artful pestos. I was so excited about this, I had to share with you all! Below I have included a recipe that is great for fall and incorporates two of the pestos we sell in our Tasting Room and Online Store. It pairs wonderfully with Ponte’s Chardonnay or Fume Blanc! I hope you enjoy it as much as I did. Stay tuned for more recipes incorporating these flavorful gourmet pestos!
PUMPKIN CANNELLONI WITH WALNUT CREAM SAUCE
8 sheets fresh pasta dough
1 jar Bella Cucina Sweet Pumpkin Pesto
1 C ricotta cheese
1 T Parmigiano-Reggiano cheese
1 egg, lightly beaten
½ C Bella Cucina Walnut Sage Pesto
¾ C heavy cream
½ C Asiago cheese
Preheat oven to 350°
Cook pasta in boiling salted water just until al dente.
Drain and lay on towel until ready to use.
To make the filling, combine pumpkin pesto, ricotta, Parmigiano-Reggiano and egg until smooth.
Place 1/8 of the mixture at the end of each pasta sheet and roll loosely. Place each cannelloni in an ovenproof casserole dish.
In a small bowl, combine the walnut pesto and cream and pour over the cannelloni, covering all exposed areas.
Top with asiago and bake until the top of the pasta is brown and the edges are bubbly, about 25 minutes.
Serves 8 as an appetizer or 4 as an entrée.
Wine Club and Online Store Coordinator
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