Pasta recipes |
Ricotta-Stuffed Cannelloni |
Pasta 2 cups semolina pinch salt 1 tbsp plus 1 tsp olive oil 3 whole eggs 3 egg yolks (reserve whites) Spinach Ricotta Filling 8 ounces spinach 1 tbsp butter 2 cups fresh ricotta 1 egg pinch nutmeg salt and pepper Bechamel Sauce 2 Tbsps butter 2 Tbsps flour 1 1/4 cup milk bay leaf salt freshly ground pepper Tomato Sauce 3 Tbsps olive oil 2 cloves garlic, minced 1 x 710 ml jar good quality Italian brand strained tomatoes 3 Tbsps torn basil leaves, about 3-4 leaves, optional salt to taste pepper to taste 3 egg whites (from pasta dough recipe) 1 cup grated parmesan 1 cup grated mozzarella extra ricotta (reserved from tub) |
Pasta Pulse a minute or two to knead the dough. Remove dough from processor, roll into a ball, cover and refrigerate for at least half an hour. When dough is rested, cut into 8 equal pieces. Roll out 4 pieces on pasta machine, according to machine instructions, to thinnest setting. (Remaining dough can be well wrapped and frozen. To use, defrost in fridge overnight and roll out as above.) Cut dough into 4 x 4 in squares; cover with cloth to prevent drying out.Spinach Ricotta FillingWash and drain spinach, letting some water cling to spinach leaves. In medium pan, melt butter over medium high heat. Add spinach and cook until leaves are wilted and soft. Season with nutmeg to taste. Drain cooked spinach in a colander, pressing down firmly to remove excess liquid. Finely chop drained spinach and gently combine with egg and ricotta. Season mixture with salt and pepper. Bring to a low simmer. Add bay leaf, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and cover with clingfilm. Remove from heat and stir in torn basil leaves, if using. Preheat oven to 375. To assemble, lay pasta squares on a lightly floured surface. Using a piping bag or a small spoon, pipe or spoon about 2 tbsp of spinach filling evenly along bottom edge of each square. Brush reserved egg white (from pasta dough recipe) along top edge of square. Gently roll bottom edge up and around to form a tube shape. Spread ¼ cup tomato sauce on the bottom of a medium, oven safe dish. Arrange filled cannelloni on top and pour béchamel sauce over. Spoon remaining tomato sauce just to cover. |