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Cannelloni
/ 4
2 Users Voted
DescriptionCannelloni... one of the preferred pasta dishes at Italian holidays.
Ingredients At a Glance:All Recipes
Portate/Courses
Recipe Category
Holiday Recipes
Regione/Region
Key Ingredients
Difficulty Level
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Serves
6 Persons
Buy 2 Lbs of chopped meat - have the butcher chop the meat three times - the meat should be half veal and half pork. (This meat will be sufficient for both the Ragout and for the Cannelloni stuffing)
For the Ragout:
- Use half of the chopped meat from above
- 1 LB - Peeled tomatoes
- 1 Small carrot
- 1 Small onion
- 1 Stalk of celery
- EV olive oil
For the Stuffing:
- Use the other half of the chopped meat from above
- 1/2 Lb - Fresh ricotta
- 6 Oz - Grated Parmigiano cheese
- 1 Egg
- Nutmeg
- Salt & pepper
For the Besciamella:
- 8 Oz - Butter
- 3 Tbs - White flour
- 1 Qt - Hot Milk
- Salt
- Nutmeg
For the Pasta:
- 1 Lb - White flour
- 3 Egg yolks and 1 whole egg
- Pinch of salt
- Warm water, if needed
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Reviews
Review by Marisa ,
Thursday, 28 May 2009
A GREAT RECIPE. CLEARLY EXPLAINED AND ILLUSTRATED. A SMALL TREASURE FOR SPECIAL OCCASIONS OR A CASUAL DINNER .
MARISA
MARISA
Review by tlen ,
Thursday, 11 June 2009
The best way to prepare Cannelloni. My best ever. Thank you nonna Maria Pia!