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Vegetable Cannelloni

  • SERVINGS: 8 FIRST-COURSE
  • VEGETARIAN

Cannelloni

  1. 4 dried black or shiitake mushrooms
  2. 2 teaspoons vegetable oil
  3. 1 1/4 pounds bok choy, stems reserved for another use and leaves finely chopped
  4. 4 scallions, minced plus 2 thinly sliced scallions for garnish
  5. 2 teaspoons minced fresh ginger
  6. 1 cup ricotta cheese
  7. 1 large egg yolk
  8. 1/4 teaspoon freshly ground
  9. black pepper
  10. Salt
  11. 24 wonton skins
  12. 4 tablespoons unsalted butter, melted
  13. 2 cups plus 2 tablespoons hot Mushroom Broth (recipe follows)

Mushroom Broth

  1. 2 ounces dried black or shiitake mushrooms
  2. 1 tablespoon canola oil
  3. 3 tablespoons minced shallots
  4. 10 ounces white mushrooms, quartered
  5. 2 quarter-size slices of fresh ginger
  1. Soak the mushrooms in 1 cup of warm water until soft, 10 to 15 minutes. Drain and discard the stems. Finely dice the mushroom caps.
  2. Heat the oil in a medium skillet. Add the bok choy, minced scallions and ginger and sauté over moderately high heat until wilted. Stir in the mushrooms. Transfer to a bowl and let cool. Stir in the ricotta, egg yolk, pepper and 1/2 teaspoon salt.
  3. Bring a medium pot of water to a boil; stir in 1 tablespoon salt. Dip the wonton skins in the water one at a time and then spread them out on a clean towel.
  4. Preheat the oven to 350°. Using a pastry brush, grease an 8-by-11-inch baking dish with some of the melted butter. Spoon 1 tablespoon of the vegetable filling into the center of each wonton skin and roll up to form a log. Place the cannelloni in a single layer, just touching, in the prepared baking dish. Drizzle with the remaining melted butter and 2 tablespoons of the Mushroom Broth. Bake the cannelloni for 10 minutes, or until cooked through.
  5. Place 3 cannelloni in each soup plate and spoon 1/4 cup Mushroom Broth around each serving. Garnish with the sliced scallions and serve.
  6. In a small bowl, soak the dried mushrooms in 2 cups of warm water until soft, 10 to 15 minutes.
  7. Heat the oil in a heavy medium saucepan. Add the shallots and cook over moderate heat until wilted, about 2 minutes. Add the white mushrooms and ginger. Stir in the dried mushrooms and their soaking liquid along with 6 cups of cold water. Bring to a boil, then simmer over moderate heat until the broth is reduced to 4 cups, about 40 minutes. Strain the broth.
Make Ahead The broth can be refrigerated for up to 2 days or frozen for up to 1 month.
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