Creamy Stuffed Cannoli
Smothered in a creamy, cheese-and-white wine sauce, these cheese-stuffed cannoli are a perfect addition to your Shavuos meal.
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Cooking tools:
- Oven
- Baking pan
- Skillet
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Colander
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Plate
- Cooking spray
- Paper towel
- Aluminum foil
Ingredients
- 1 package cannoli
- 2 tablespoons oil such as Gefen
- 1 package fresh mushrooms, sliced
- salt, to taste
- black pepper, to taste
- 2 cups ricotta cheese
- 2 cups mozzarella cheese
- 1 egg
- 4 tablespoons butter
- 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic
- 1 and 1/2 tablespoons salt
- 1/4 teaspoon black pepper
- 3 teaspoons oregano plus more for garnish (optional)
- 3 tablespoons flour
- 2 cups milk
- 1 and 3/4 cups white wine such as Baron Herzog Chardonnay
- 2 cups mozzarella cheese plus more for sprinkling
- parsley for garnish (optional)
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