20 minutes in the oven at 190-200°
For the pastry:
- 200 g Mix Pasta Revolution
- 2 eggs
For the bechamel:
- 500ml of milk
- 50 g of butter
- 50 g of rice flour
For the mortadella filling:
- 200 g mortadella
- 200 g soft cheese
- 1 egg
- 3/4 tablespoons of Parmesan
For the ricotta and spinach filling:
- 7 cubes of frozen and blanched spinach
- 300 gr ricotta (one fuscella)
- Parmesan to taste
For the garnish
- Meat sauce
- Taleggio cheese
- Speck in strips
Preparation of fresh pasta:
Pour the flour into a bowl and make a hole in the center
Add the eggs with a fork and start mixing
You must obtain a soft but not sticky dough.
Once you have obtained a nice ball, close it in the film and let it rest for 10/15 minutes
After this time, divide the dough in two, roll it out by hand or use the pasta machine with the crank.
The sheet must be thin so you will avoid blanching the pasta.
Once you have rolled out the dough, cut it into strips 11 cm wide.
Spread the filling with a pastry bag along the entire width of the strip, then roll up and before closing, slightly wet the sheet where the two edges of dough will join.
For the 2 fillings:
For the mortadella one: blend the mortadella, then in a bowl combine the blended mortadella, stracchino, egg, Parmesan, nutmeg and salt. Mix well to obtain a soft dough that can be dosed with a sac a poche.
For the spinach one: blanch 7 frozen spinach cubes and once cooked squeeze them well. Chop them finely and add them to the ricotta, Parmesan and salt. If you want to give it an extra boost, you can also add a squeeze of lemon or ginger.
Now stuff the cannelloni with mortadella with meat sauce and béchamel and a nice handful of Parmesan on top.
While those with ricotta and spinach we cover them with béchamel and parmesan.
For both, bake at 190°/200° for 20 minutes until golden brown.
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