Home Made Spinach Pancetta And Riccota Cannelloni

By | November 29, 2017

Serves 4

Ingredients.

Pasta


– 250g Strong flour

– 1 large egg

– 2 egg yolks

– 2tsp olive oil

– 1/2tsp salt

– 1tbsp water

Filling

– 300g ricotta

– 200g pancetta diced finely

– 150g baby spinach shredded lightly cooked in water and squeezed dry.

– salt and pepper to taste.

Salsa di Pomodori (tomato sauce)

– 25g fresh basil

– tbsp dried basil

– tbsp tomato puree

– 500ml weak veg stock

– 1 tin of chopped plum tomatoes

– 1 jar sun blushed tomatoes in brine (super markets will do them)

– 1/2 white onion finely sliced

– 1 clove garlic finely chopped

– 25ml olive oil

– tsp sugar

– salt & pepper to taste

 Besciamella (white sauce)

– 40g butter

– 40g plain flour

– 600ml milk

– salt and pepper to taste

– pinch of grated nutmeg

50g Parmesan for topping the dish

 

Method

To make the pasta you will need to either make it by hand or in a mixer, the latter being the fastest. Basically for the latter place all pasta ingredients into mix and blitz for around 3Min’s until a coarse breadcrumb effect is achieved tip onto lightly floured surface and work it together with your hands bringing all the mix into one ball. Knead the pasta until it becomes smooth and elastic. Usually around 6Min’s

To do this by hand pour flour onto work surface with the sugar make a well in the centre pour the eggs into the centre with water and oil. bring the flour around it into the liquid mixture and slowly work all the flour into the mixture until a ball is achieved and no flour remains. work this pasta by kneading it for 5-8 Min’s until elastic and smooth.

Either way you do it the same desired result is achieved. Personally if i had the time i would do the latter for more authenticity. Wrap the pasta in clingfilm and refrigerate for 1hr.

Meanwhile you will need to make a start on the tomato sauce, roughly chop your onion, and gently fry in a tsp of olive oil. and finely chopped garlic. Cook for around 5mins on a low heat stirring frequently.

Add your stock tomatoes, puree, herbs and sunblushed tomatoes. Bring to the boil and add sugar.

Continue to simmer on a medium heat for an hour. Make sure before taking off the heat the volume has reduced by 2/3.

Fry Pancetta in a pan until it is crisp, mix in with ricotta and spinach lightly season and refrigerate for 30mins

To make the white sauce melt butter in a saucepan and add flour. Cook on a low heat for 2 minutes, stirring frequently.

Add milk small amounts at a time stirring to ensure no lumps remain. Gradually and larger amounts of milk continue to stir and bring to the boil. Add nutmeg and seasoning.

Once the pasta has been refrigerated place on lightly floured surface and knead for two minutes. Divide in two equal size pieces.

Roll out into a 1mm thick large rectangle, if you are using a rolling pin it will take a while.

Cut into 3″ x 5″ rectangles fill the centre of each rectangle with the riccota mixture. Do not overfill cannelloni. Lighlty brush the edges with water and roll the rectangles up so to incase the mixture. Do not apply to much pressure or the mixture maybe forced out the ends. You should be able to get 12 tubes out of the pasta recipe.

Once both lots of pasta have been filled place a small amount of tomato sauce in the base of four small, oval earthenware or oven proof dishes. Divide cannelloni between dishes and top with remainder of the tomato sauce.

Top this with the white sauce and then sprinkle generously with parmesan and bake for 35mins on 190*c

Serve with ciabatta bread

Authentic Italian cooking

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