Vegetable Cannelloni

Directions

1. 1
   Soak the mushrooms in 1 cup of warm water until soft, 10 to 15 minutes.
2. 2
   Drain and discard the stems.
3. 3
   Finely dice the mushroom caps.
4. 4
   Heat the oil in a medium skillet.
5. 5
   Add the bok choy, minced scallions and ginger and saute over moderately high heat until wilted.
6. 6
   Stir in the mushrooms.
7. 7
   Transfer to a bowl and let cool.
8. 8
   Stir in the ricotta, egg yolk, pepper and 1/2 teaspoon salt.
9. 9
   Bring a medium pot of water to a boil; stir in 1 tablespoon salt.
10. 10
    Dip the wonton skins in the water one at a time and then spread them out on a clean towel.
11. 11
    Preheat the oven to 350.
12. 12
    Using a pastry brush, grease an 8-by-11-inch baking dish with some of the melted butter.
13. 13
    Spoon 1 tablespoon of the vegetable filling into the center of each wonton skin and roll up to form a log.
14. 14
    Place the cannelloni in a single layer, just touching, in the prepared baking dish.
15. 15
    Drizzle with the remaining melted butter and 2 tablespoons of the Mushroom Broth.
16. 16
    Bake the cannelloni for 10 minutes, or until cooked through.
17. 17
    Place 3 cannelloni in each soup plate and spoon 1/4 cup Mushroom Broth around each serving.
18. 18
    Garnish with the sliced scallions and serve.
19. 19
    In a small bowl, soak the dried mushrooms in 2 cups of warm water until soft, 10 to 15 minutes.
20. 20
    Heat the oil in a heavy medium saucepan.
21. 21
    Add the shallots and cook over moderate heat until wilted, about 2 minutes.
22. 22
    Add the white mushrooms and ginger.
23. 23
    Stir in the dried mushrooms and their soaking liquid along with 6 cups of cold water.
24. 24
    Bring to a boil, then simmer over moderate heat until the broth is reduced to 4 cups, about 40 minutes.
25. 25
    Strain the broth.