Cannelloni with Mushrooms | Ciao Italia

Ingredients

• FILLING
• 1/2 cup dried porcini mushrooms
• 1 cup cold water
• 1 12-ounce package fresh button mushrooms
• 3 tablespoons Filippo Berio Extra-Virgin Olive Oil
• 1 clove garlic, peeled and minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups ricotta cheese, well drained
• 1/4 cup grated Asiago cheese
• 1/4 teaspoon grated nutmeg
• 5 ounces Emmentaler cheese, thinly sliced
• 1/4 pound prosciutto, thinly sliced
• SAUCE
• 7 tablespoons butter
• 4 tablespoons unbleached all-purpose flour
• 2 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon grated nutmeg
• DOUGH
• Approximately 1 1/2 cups King Arthur™ Unbleached, All-Purpose Flour
• 1/8 teaspoon salt
• 2 large eggs
• 1 tablespoon Extra Virgin Olive Oil
• Ingredients