Cannelloni

We went to Italy a few years ago. We ate our way through the country, taking detailed notes along the way of what we ate. It was awesome! In Rome we had the most amazing cannelloni. We tried a couple times to replicate it once we got home. We finally did it, and I am sharing it with you!

Trust me, this dish is amazing. It takes a little more time and detail than most of my dishes, but making it from scratch is so worth it! 

There are a few things you need to make sure you do to make these amazing. #1 Make your own pasta dough. It really makes a difference. It is going to be easy, really. You don’t have to do much. Make the dough and roll it out. Boil it. Stuff it. Easy!! #2 Make sure your meat is finely minced. I’ve taken the ground beef and shoved it through my meat grinder a second time to make sure it is fine. It REALLY makes a difference in the texture of the dish.

Cannelloni

Ingredients:

1 lb finely ground low fat beef
12 flat sheets of fresh pasta rolled thin (about 6″x6″)
⅓ cup fresh bread crumbs
¼ cup dry white wine
1 medium white onion, finely minced
2-3 tablespoons olive oil
1 egg
16 ounce container of ricotta cheese
salt and fresh ground pepper
½ cup Italian parsley, finely chopped
1 teaspoon dried oregano
2 cloves garlic, sliced
4 cups of your favorite red pasta sauce (I use a lightly seasoned sauce)

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Directions:

Preheat oven to 350º.

In a large frying pan, heat olive oil. Add sliced garlic. Cook until browned then discard. Add chopped onions to the oil and cook until translucent. Add ground meat and cook on low heat until the meat is cooked and redness is gone. Drain excess fat. Allow to cool.

In a large bowl, combine the cooled meat, onion, breadcrumbs, parsley and oregano. Season with salt and pepper. Blend well. Add cheese, egg and wine. Mix well and place in refrigerator to set, about 20 minutes.

While mixture is setting, cook pasta sheets in boiling water. Let cool on moist towel. Once pasta sheets have cooled enough to be able to handle by hand, spoon mixture onto one end of the pasta and roll. Place each in a buttered baking dish in a single layer.

Once all have been rolled and placed in baking dish, pour sauce over top. Add dollops of ricotta to the top. Cover with foil.

Place in preheated oven and bake for 15-20 minutes. Remove foil and let cook another 10 minutes until ricotta starts to brown a little.

Remove from oven and let sit about 5 minutes to cool before dishing.

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Cannelloni
Serves 6
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1 lb finely ground low fat beef
  2. 12 flat sheets of fresh pasta rolled thin (about 6"x6")
  3. ⅓ cup fresh bread crumbs
  4. ¼ cup dry white wine
  5. 1 medium white onion, finely minced
  6. 2-3 tablespoons olive oil
  7. 1 egg
  8. 8 ounce container of ricotta cheese
  9. salt and fresh ground pepper
  10. ½ cup Italian parsley, finely chopped
  11. 1 teaspoon dried oregano
  12. 2 cloves garlic, sliced
  13. 4 cups red pasta sauce (use a lightly seasoned sauce)
Instructions
  1. Preheat oven to 350º.
  2. In a large frying pan, heat olive oil. Add sliced garlic. Cook until browned then discard. Add chopped onions to the oil and cook until translucent. Add ground meat and cook on low heat until the meat is cooked and redness is gone. Drain excess fat. Allow to cool.
  3. In a large bowl, combine the cooled meat, onion, breadcrumbs, parsley and oregano. Season with salt and pepper. Blend well. Add cheese, egg and wine. Mix well and place in refrigerator to set, about 20 minutes.
  4. While mixture is setting, cook pasta sheets in boiling water. Let cool on moist towel. Once pasta sheets have cooled enough to be able to handle by hand, spoon mixture onto one end of the pasta and roll. Place each in a buttered baking dish in a single layer.
  5. Once all have been rolled and placed in baking dish, pour sauce over top. Add dollops of ricotta to the top. Cover with foil.
  6. Place in preheated oven and bake for 15-20 minutes. Remove foil and let cook another 10 minutes until ricotta starts to brown a little.
  7. Remove from oven and let sit about 5 minutes to cool before dishing.
Notes
  1. 1. Make fresh pasta from scratch and make sure it is rolled thin.
  2. 2. Make sure your ground beef is finely ground.
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2 Comments

  1. I’d only wish you’d given a recipe for the sauce. Being a labor intensive recipe I would only think a homemade sauce would suffice!

    • steve@oinkcooking.com

      I literally poured a bottle of San Marzano tomatoes over the top. I notice that people tend to have their own favorite sauce for pasta, so I usually allow them to use what their favorite is. I make simple sauces, usually just the tomato sauce. Sometimes I will add some oregano to it and salt.

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