From Wikipedia, the free encyclopedia.
Cannelloni is a cylindrical shaped pasta format. The product is stuffed with a savory filling that includes a mixture of ricotta and spinach or ground meat in the classic recipe. It is then covered with a tomato sauce and bechamel sauce and finally baked in the oven. In Romagna, Marche and Umbria cannelloni is a fresh egg pasta format.
They are made of rectangles of egg pasta similar to those used to make lasagne, but they are smaller in size and are rolled up to contain the filling. The preparation is the same, and the ingredients are flour, eggs, and water.
- 12 cannelloni
- 1 lb. veal chuck
- 2 lbs. spinach
- 1/4 lb. ham
- 2 eggs
- 2 tbs. butter
- 2 tbs. flour
- 1/2 cup milk
- white pepper
- 1 pinch nutmeg
- 4 tbs. grated Parmigiano
- 1 cup meat ragu’
How to make CANNELLONI RIPIENI DI VITELLO E SPINACI:
Make the pasta dough as in the basic recipe. Stretch it to 1/2-in. thick and cut into 4-in. squares. Cook the squares in plenty salted boiling water, adding 2 tbs. of oil. Cook till al dente, strain, and cool with cold water to stop the cooking process. Grease with olive oil so that they do not stick together and will be easier to work with.
Prepare the stuffing, roast the veal and cook the spinach, squeezing out excess water. Chop and mix the veal and ham with spinach, eggs, salt, pepper, nutmeg pinch, and 2 tbs. Parmigiano. Use a food processor to obtain a smooth stuffing.
Prepare a bechamel by combining butter with flour, then adding the milk slowly, a pinch of salt, pepper, and nutmeg.
Prepare a meat sauce as in ragu’ bolognese. Roll the stuffing in the cannelloni and arrange it into a buttered baking dish. First, pour the bechamel over the cannelloni, and then the beef ragu. Finally, sprinkle with grated Parmigiano, dot with butter, and bake at 375°F for 20 mins.
Regional Recipe from Romagna, Marche and Umbria