It shouldn’t come as a surprise that I have a very meticulous and borderline scary system in place to choose which recipes I’ll try next. It’s based on a long, long list of carefully cataloged recipes from every cookbook and cooking magazine I have. Of course, there’s a short list too. On that list for a long time now has been this recipe for fresh pasta cannelloni from the Canal House cookbook. Except that I didn’t have a pasta maker.
