Recipe Cannelloni Ripieni Di Vitello E Spinaci

  • 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
  • salt
  • white pepper
  • 1 pinch nutmeg
  • 4 tbs. grated Parmigiano
  • 1 cup meat ragu’

Make the pasta dough as in 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 they 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, pinch of nutmeg 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 into a buttered baking dish. First pour the bechamel over cannelloni, and then the beef ragu. Finally, sprinkle with grated Parmigiano, dot with butter and bake at 375°F for 20 mins.

Serves 6