Creamy Cannelloni Skillet with Pesto (Edit recipe)

Ingredients

Pesto

• 0.25 cup Pine Nuts
• 0.25 cup Extra Virgin Olive Oil
• 0.5 whole Lemon, juice
• 2 cloves Garlic, crushed and chopped
• 28 grams Basil, Fresh, roughly chopped
• 0.333 cup Parsley, roughly chopped
• 0.333 cup Pecorino Romano, small cubes from a wedge
• 0.25 tsp Himalayan Pink Salt, More To Taste
• 1 whole Black Peppercorns, Ground Fresh, A few cracks from the mill
• 1 pinch Red Pepper Flakes

Cannelloni

• 3 Tbsp Extra Virgin Olive Oil
• 1 whole Yellow Onion, finely diced
• 4 cloves Garlic, crushed & minced
• 1 tsp Red Pepper Flakes
• 1 cup White Wine, I used Sauvignon Blanc
• 2 cups Heavy Whipping Cream, room temp
• 0.75 cup Pecorino Romano, finely shredded
• 540 grams Olivieri Spinach Ricotta Cannelloni (12 Pieces)
• 1.25 cups Mozzarella, pizza mozz, shredded
• 1 whole Himalayan Pink Salt, See Recipe
• 1 whole Black Peppercorns, Ground Fresh, See Recipe
• 1 whole Parsley, chopped for garnish