Cannelloni with Walnuts and Fried Sage
Chef Matthew Accarrino grew up making pasta with his Italian grandmother: “She always had the same bowl, the same board; she had the process down,” he says. Slideshow: Delicious Baked Pastas
The assembled cannelloni can be refrigerated overnight. Let the cannelloni return to room temperature before baking.
To match Chef Matthew Accarrino’s masterful cannelloni, Shelley Lindgren springs for an impressive Barolo.