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Artichoke Cannelloni

Serves64
IngredientsCheese, Vegetables
Menu PartEntree
Cuisine TypeItalian
artichoke cannelloni

These low-carb cannelloni are made with egg-roll wraps instead of pasta and are filled with vegetables and a blend of cheeses.

Ingredients

1 gal. julienne yellow onion
1/2 cup olive oil
1 cup roasted garlic
1 cup chiffonade fresh basil
1 #10 can artichoke hearts
5 lb. ricotta
1/2 gal. mozzarella
2 tbsp. black pepper
2 tbsp. kosher salt
128 egg roll wraps
1 1/2 gal. Diablo Sauce
8# shredded mozzarella

Diablo Sauce

1 #10 can marinara sauce
2 tbsp. red pepper flakes
2 cups heavy cream
1/2 cup roasted garlic
 

Steps

  1. Caramelize onions in olive oil.
  2. Add artichokes and cook until broken down.
  3. Add garlic and basil, allow to cool. Blend in remaining ingredients.
  4. Roll 2 1/2 ounces filling in each wrapper. Fold in sides and place two pieces in rimmed bowls.
  5. Top with Diablo Sauce and bake until 165°F.
  6. Once hot, top with 2 ounces shredded mozzarella. Place back in oven until cheese is brown.

Diablo Sauce

  1. Sauté garlic and pepper flakes in heavy bottom sauce pan for 2 minutes.
  2. Add marinara and bring to simmer.
  3. Add cream and blend until smooth.
     

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