Spinach Cannelloni with Fresh Egg Pasta Recipe

Recipe by Giorgio Bucciarelli
Ingredients: serve 6 to 8
Egg Pasta
2 cups flour
1 whole white
1 egg white
1 pinch salt
1 teaspoon olive oil
50ml cold water

  • Place flour in a bowl. Add whole egg, egg white, salt, olive oil, and water. Mix ingredients. Turn out onto floured table and knead for 10 minutes.
  • With rolling pin or pasta machines, flatten dough into thickness of 1/8 to 1/6 inch. Cut into squares measuring four inches. Set aside

Filling Ingredients
1 cup (tightly packed)cooked spinach, finely chopped
7 ounces skim milk ricotta (at room temperature)
½ cup grated parmesan cheese
2 teaspoons salt
Black pepper, to taste
Pinch of nutmeg

  • Squeeze spinach to dry then place in a bowl. Add ricotta and mix well.
  • Add parmesan cheese, salt, pepper, and nutmeg. Stir until totally mixed. Set aside

For the Bechamel Sause Ingridents:
2 tablespoons unsalted butter
2 tablespoons flour
1 cup milk (at room temperature)
Pinch of nutmeg
Salt, to taste

  • In a sturdy saucepan, melt butter. As soon as the butter foams or before it becomes brown, add flour then reduce the heat. Beat steadily with a wire whisk until well combined.
  • When the mixtures is smooth, pour in milk. Continue beating with the whisk until all lumps disappear. Cook for two to three minutes. Add nutmeg and salt to taste.

Asembly ingredients:
8 to 10 cups water
2 tablespoons salt
Grated Mozzarella cheese
Freshly grated Parmesan cheese

  • Preheat oven to 375oF
  • Boil water in a large saucepan. Add salt. As the water bails, add the prepared egg pasta squares and blanch for about two minutes. Drain pasta and dry on cotton cloth.
  • In the center of each pasta square, place one tablespoon of filling and one tablespoon Mozzarella cheese. Roll each filled pasta square to make cannelloni.
  • Arrange the cannelloni in an oven proof dish. Cover with bechamel sauce. Cook for 15 minutes in oven. Once done, sprinkle with fresh Parmesan on top and serve.
Spinach Cannelloni with Fresh Egg Pasta Recipe

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