Stuffed cannelloni

Preparation:

Preparation: Put the flour in a bowl, make a hollow in the middle, break the eggs into it, add a little water, three tablespoons of tomato puree and a little salt. Work the compound until you get a smooth and homogeneous dough. If necessary, add another tablespoon or two of water. Let the dough rest for 30 minutes, then put it on the floured surface and roll it out with a rolling pin into a very thin sheet. Then cut out discs of about 12 cm in diameter from the dough and put them in a pot full of boiling salted water. Cook them for 15 minutes, preventing the water from boiling again. Then gently drain them with a slotted spoon and line them up on the damp napkin. For the filling, pass the leftover roast meat through a food processor; wash the brain under cold water, scald it in boiling water and remove the skin. Finely chop the onion, two cloves of garlic and the brain, brown these ingredients for 5 minutes in a little oil, then mix everything with the minced meat and an egg; salt and pepper. Fill the discs of pasta with the prepared mixture and form cannelloni which you will place in a buttered baking dish. Sprinkle them with Parmesan and butter and put them in the oven for 10 minutes.