Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          ricotta cheese
     1/4  cup           parmigiano-reggiano cheese
     1/4  cup           chiffonade of fresh mint leaves -- plus
  12      whole         mint leaves
   1                    egg
     1/4  cup           extra-virgin olive oil -- plus
   2      tablespoons   extra-virgin olive oil
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      recipe        basic fresh egg pasta -- see * note
     1/4  cup           cream
   1 1/2  cups          basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Fresh Egg Pasta" and "Basic Tomato Sauce" recipes which are included in this collection. Preheat oven to 425 degrees. Smear an 8-inch by 10-inch baking dish with 2 tablespoons olive oil. Roll the Basic Fresh Egg Pasta to thinnest setting and cut into 4-inch by 3-inch rectangles (8 pieces only). In a mixing bowl, stir together ricotta, grated cheese, chopped mint, egg and olive oil until well blended and season with salt and pepper. Lay the uncooked pasta pieces on the table and divide ricotta mixture among them. Roll pasta up like a cigar and place, seam side down, in the oiled baking dish. Continue until all eight pasta tubes are in the dish. Mix cream and Basic Tomato Sauce together and pour over cannelloni, spreading carefully to uncover the tops of the tubes. Place in oven and bake until light golden brown, or 8 to 10 minutes. Remove and divide among 4 plates. Sprinkle each with three mint leaves and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A03)