While dried cannelloni tubes are available almost everywhere, they are usually thick and even after boiling, never quite achieve anything like the delectable texture of using fresh-made pasta. If you are uncomfortable about making fresh pasta at home and/or do not have the pasta-rolling equipment needed, search for fresh lasagna-sized noodles in the refrigerated section of your supermarket which can be cut into the size needed (about 3 x 4 inches), and then boiled and filled as stated below. You probably won’t find the herb pasta sheets that I suggest, but the menu will work regardless.

If you ARE comfortable with making your own pasta, then roll it through the next-to-last setting on your pasta machine. Place flat-leaf parsley leaves here and there over half of the dough. Fold the other half of the dough on top and roll the  “sandwich” through the pasta machine several more times. You will achieve a beautifully “marbleized” herb pasta which is not only pretty but also adds a nice, subtle flavor note.

Cannelloni of fresh herb pasta tubes stuffed with a mixture of ricotta, mozzarella, parmesan, and briefly sauteed shallots and garlic, baked in the oven with a topping of house-made tomato sauce
Baby lettuce salad with red wine-honey vinaigrette
Yeast rolls Chez Edouard

A perfect tangerine