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Cannelloni
Cannelloni are squares of fresh pasta that are rolled around a filling, placed side by side in a pan,
covered with sauce, and baked. Cannelloni comes from the Italian word cannello, a hollow tube or
pipe. Cannelloni can be stuffed with a variety of fillings, though meat and cheese are the most
typical. They are especially popular in Emilia-Romagna but are found in other regions of Italy as well.
Cannelloni are sometimes made with crepes rather than pasta dough. In southern Italy, both the
crepe and pasta versions are sometimes called manicotti. If you don’t wish to make fresh pasta or
crepes, you can purchase dried pasta tubes in most supermarkets. Simply cook the pasta tubes and
stuff them with your desired filling. But if you have the time, try cannelloni with fresh pasta; the
cannelloni seem as light as air.
covered with sauce, and baked. Cannelloni comes from the Italian word cannello, a hollow tube or
pipe. Cannelloni can be stuffed with a variety of fillings, though meat and cheese are the most
typical. They are especially popular in Emilia-Romagna but are found in other regions of Italy as well.
Cannelloni are sometimes made with crepes rather than pasta dough. In southern Italy, both the
crepe and pasta versions are sometimes called manicotti. If you don’t wish to make fresh pasta or
crepes, you can purchase dried pasta tubes in most supermarkets. Simply cook the pasta tubes and
stuff them with your desired filling. But if you have the time, try cannelloni with fresh pasta; the
cannelloni seem as light as air.
Cannelloni are made with fresh egg pasta dough. For 6 to 8 servings you will need 1 to 1-1/2 pounds of dough. We are providing you with several choices of
cannelloni filling: Chicken, Pork and Veal, Veal and Spinach, and Ricotta with Prosciutto. The two types of sauce used most frequently with cannelloni are a
basic tomato sauce or a bechamel sauce; sometimes a combination of the two are used. You can easily substitute one for the other in the recipes.
cannelloni filling: Chicken, Pork and Veal, Veal and Spinach, and Ricotta with Prosciutto. The two types of sauce used most frequently with cannelloni are a
basic tomato sauce or a bechamel sauce; sometimes a combination of the two are used. You can easily substitute one for the other in the recipes.
To make the pasta for cannelloni:
Prepare 1 to 1-1/2 pounds Basic Egg Pasta Dough.
If you are using a pasta machine, stop at the next-to-last setting on the
rollers. If rolling by hand, roll the dough to about 1/8-inch thickness.
Dry pasta sheets for 10 minutes; cut sheets into 5 inch squares.
Lay out some kitchen towels on a flat surface.
Place a large bowl of cold water near your cooking area.
Bring a large pot of salted water to a boil.
Add the pasta squares, a few pieces at a time.
Cook the pasta for about 1 minute, until just cooked.
Scoop the pasta out of the water and place in the bowl of cold water.
When cool enough to handle, lay the pasta squares on the towels.
Continue cooking and cooling the remaining pasta in the same way.
To make the cannelloni:
Prepare filling and sauce recipes of your choice.
Spoon a portion of the filling across one end of the pasta sheet.
Starting from that end, roll the pasta up to enclose the filling.
Place the rolls, seam side down in a prepared baking dish.
Spoon on sauce and/or additional cheese.
Bake according to filling recipe.
Prepare 1 to 1-1/2 pounds Basic Egg Pasta Dough.
If you are using a pasta machine, stop at the next-to-last setting on the
rollers. If rolling by hand, roll the dough to about 1/8-inch thickness.
Dry pasta sheets for 10 minutes; cut sheets into 5 inch squares.
Lay out some kitchen towels on a flat surface.
Place a large bowl of cold water near your cooking area.
Bring a large pot of salted water to a boil.
Add the pasta squares, a few pieces at a time.
Cook the pasta for about 1 minute, until just cooked.
Scoop the pasta out of the water and place in the bowl of cold water.
When cool enough to handle, lay the pasta squares on the towels.
Continue cooking and cooling the remaining pasta in the same way.
To make the cannelloni:
Prepare filling and sauce recipes of your choice.
Spoon a portion of the filling across one end of the pasta sheet.
Starting from that end, roll the pasta up to enclose the filling.
Place the rolls, seam side down in a prepared baking dish.
Spoon on sauce and/or additional cheese.
Bake according to filling recipe.
| Fresh pasta cut into 5-inch squares |
| Cooked pasta cooling on towels |
| Portion of (veal and spinach) filling across one end of pasta square |
| Pasta rolled up to enclose filling |
| Filled cannelloni placed on bechamel sauce in baking dish |
| Baked veal and spinach cannelloni |
Chicken Cannelloni
2 cups Traditional Tomato or Marinara Sauce
3 cups Bechamel Sauce (recipe below)
1-1/2 pounds fresh egg pasta, cut and cooked as described above
Chicken Filling:
3 tablespoons butter
1 pound boneless, skinless chicken breast, diced
4 ounces prosciutto, diced
4 ounces mortadella, diced
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
2 to 3 tablespoon heavy cream, if needed
Salt and pepper
1/2 cup grated Parmesan cheese
3 tablespoons butter
To prepare the chicken filling:
Melt butter in a medium skillet.
Saute chicken over medium heat until lightly browned.
Transfer the mixture to a large bowl and allow the mixture to cool.
Put the chicken, prosciutto, mortadella, Parmesan and nutmeg in a food processor.
Puree the mixture until smooth.
If the mixture is too dry, add some of the cream.
Season with salt and pepper.
Fill and roll pasta squares with the chicken filling.
Preheat oven to 400 degrees F.
Butter a large baking dish.
Place cannelloni, folded edges down, in a single layer in prepared baking dish.
Spoon tomato sauce over cannelloni.
Cover with a layer of bechamel sauce.
Sprinkle with Parmesan cheese and dot with butter.
Bake 15 to 20 minutes until the cheese is melted and cannelloni are lightly golden.
Let rest 5 to 10 minutes before serving.
2 cups Traditional Tomato or Marinara Sauce
3 cups Bechamel Sauce (recipe below)
1-1/2 pounds fresh egg pasta, cut and cooked as described above
Chicken Filling:
3 tablespoons butter
1 pound boneless, skinless chicken breast, diced
4 ounces prosciutto, diced
4 ounces mortadella, diced
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
2 to 3 tablespoon heavy cream, if needed
Salt and pepper
1/2 cup grated Parmesan cheese
3 tablespoons butter
To prepare the chicken filling:
Melt butter in a medium skillet.
Saute chicken over medium heat until lightly browned.
Transfer the mixture to a large bowl and allow the mixture to cool.
Put the chicken, prosciutto, mortadella, Parmesan and nutmeg in a food processor.
Puree the mixture until smooth.
If the mixture is too dry, add some of the cream.
Season with salt and pepper.
Fill and roll pasta squares with the chicken filling.
Preheat oven to 400 degrees F.
Butter a large baking dish.
Place cannelloni, folded edges down, in a single layer in prepared baking dish.
Spoon tomato sauce over cannelloni.
Cover with a layer of bechamel sauce.
Sprinkle with Parmesan cheese and dot with butter.
Bake 15 to 20 minutes until the cheese is melted and cannelloni are lightly golden.
Let rest 5 to 10 minutes before serving.
| Cannelloni Recipes All of the following recipes will serve 6 to 8 |
Pork and Veal Cannelloni
2 cups Traditional Tomato or Marinara Sauce
1-1/2 pounds fresh egg pasta, cut and cooked as described above
Pork and Veal Filling:
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 ounces pancetta, finely chopped
8 ounces ground pork
8 ounces ground veal
Salt and pepper
1 tablespoon chopped parsley
8 ounces tomato puree
1 cup beef broth
3 tablespoons dried bread crumbs
1 egg
10 slices prosciutto
1 cup grated Fontina cheese
1 cup heavy cream
2/3 cup grated Parmesan
To prepare the pork and veal filling:
Heat the oil in a large skillet over medium heat.
Saute the onion, garlic, and pancetta until the onion is soft and golden, about 6 minutes.
Add the pork and veal, stirring to break up the lumps.
Cook the meat until it loses its pink color; season well with salt and pepper.
Add the parsley, tomato puree, and beef broth.
Partially cover the skillet and simmer for 1 hour.
Remove the lid and simmer for another 30 minutes until the liquid is absorbed.
Cool for 10 minutes; stir in the breadcrumbs and egg.
To fill the cannelloni:
Place a half slice of prosciutto over each pasta sheet.
Top with a sprinkling of Fontina.
Spoon a portion of the meat filling across one end of the pasta sheet.
Starting from that end, roll the pasta up to enclose the filling.
Preheat a oven to 375 degrees F.
Grease a large baking dish.
Spoon tomato sauce over bottom.
Place the rolls, seam side down in the prepared baking dish.
Beat together the cream and Parmesan.
Spoon the sauce over the cannelloni so that it is covered.
Bake for 20 to 25 minutes, or until browned on top.
Allow to rest 5 to10 minutes before serving.
2 cups Traditional Tomato or Marinara Sauce
1-1/2 pounds fresh egg pasta, cut and cooked as described above
Pork and Veal Filling:
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 ounces pancetta, finely chopped
8 ounces ground pork
8 ounces ground veal
Salt and pepper
1 tablespoon chopped parsley
8 ounces tomato puree
1 cup beef broth
3 tablespoons dried bread crumbs
1 egg
10 slices prosciutto
1 cup grated Fontina cheese
1 cup heavy cream
2/3 cup grated Parmesan
To prepare the pork and veal filling:
Heat the oil in a large skillet over medium heat.
Saute the onion, garlic, and pancetta until the onion is soft and golden, about 6 minutes.
Add the pork and veal, stirring to break up the lumps.
Cook the meat until it loses its pink color; season well with salt and pepper.
Add the parsley, tomato puree, and beef broth.
Partially cover the skillet and simmer for 1 hour.
Remove the lid and simmer for another 30 minutes until the liquid is absorbed.
Cool for 10 minutes; stir in the breadcrumbs and egg.
To fill the cannelloni:
Place a half slice of prosciutto over each pasta sheet.
Top with a sprinkling of Fontina.
Spoon a portion of the meat filling across one end of the pasta sheet.
Starting from that end, roll the pasta up to enclose the filling.
Preheat a oven to 375 degrees F.
Grease a large baking dish.
Spoon tomato sauce over bottom.
Place the rolls, seam side down in the prepared baking dish.
Beat together the cream and Parmesan.
Spoon the sauce over the cannelloni so that it is covered.
Bake for 20 to 25 minutes, or until browned on top.
Allow to rest 5 to10 minutes before serving.
Veal and Spinach Filling
3 to 4 cups Bechamel Sauce (recipe below)
1-1/2 pounds fresh egg pasta, cut and cooked as described above
Veal and Spinach Filling:
2 tablespoons unsalted butter
2 pounds boneless veal, cut into 1-inch pieces
2 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 garlic cloves, minced
Salt and pepper
Pinch of ground nutmeg
1 pound fresh spinach
1-1/2 cup grated Parmesan cheese, divided
To prepare the veal and spinach filling:
In a large skillet, melt the butter over medium-low heat.
Add the veal, carrots, celery, onion, and garlic.
Season with salt and pepper and a pinch of nutmeg.
Cover and cook, stirring occasionally, until the meat is tender, about 1 hour.
If the meat becomes dry during cooking, add a little water.
Transfer the mixture to a large bowl and allow the mixture to cool.
Add the spinach in batches to a large skillet over medium-high heat.
Cook the spinach until completely wilted, about 5 minutes.
Allow the spinach to cool.
Squeeze the spinach with your hands or press in a sieve to remove as much water as possible.
Place the cooled veal mixture and spinach in a food processor.
Chop the mixture until very fine.
Put the mixture back into a bowl.
Add 1 cup of the béchamel and 1 cup of the Parmesan cheese; mix well.
Fill and roll pasta squares with the filling.
Preheat oven to 375 degrees F.
Spoon half of the remaining béchamel in a thin layer in a large baking dish.
Place the pasta rolls seam side down in the baking dish.
Spoon on the remaining béchamel sauce and sprinkle with remaining Parmesan cheese.
Bake 30 minutes or until the cannelloni are bubbly and lightly golden.
Place under a broiler for 2 to 3 minutes if you would like the top to be more browned.
NOTE:
Can be made up to 24 hours in advance.
Cover and refrigerate.
Remove from refrigerator 1 hour before baking.
3 to 4 cups Bechamel Sauce (recipe below)
1-1/2 pounds fresh egg pasta, cut and cooked as described above
Veal and Spinach Filling:
2 tablespoons unsalted butter
2 pounds boneless veal, cut into 1-inch pieces
2 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 garlic cloves, minced
Salt and pepper
Pinch of ground nutmeg
1 pound fresh spinach
1-1/2 cup grated Parmesan cheese, divided
To prepare the veal and spinach filling:
In a large skillet, melt the butter over medium-low heat.
Add the veal, carrots, celery, onion, and garlic.
Season with salt and pepper and a pinch of nutmeg.
Cover and cook, stirring occasionally, until the meat is tender, about 1 hour.
If the meat becomes dry during cooking, add a little water.
Transfer the mixture to a large bowl and allow the mixture to cool.
Add the spinach in batches to a large skillet over medium-high heat.
Cook the spinach until completely wilted, about 5 minutes.
Allow the spinach to cool.
Squeeze the spinach with your hands or press in a sieve to remove as much water as possible.
Place the cooled veal mixture and spinach in a food processor.
Chop the mixture until very fine.
Put the mixture back into a bowl.
Add 1 cup of the béchamel and 1 cup of the Parmesan cheese; mix well.
Fill and roll pasta squares with the filling.
Preheat oven to 375 degrees F.
Spoon half of the remaining béchamel in a thin layer in a large baking dish.
Place the pasta rolls seam side down in the baking dish.
Spoon on the remaining béchamel sauce and sprinkle with remaining Parmesan cheese.
Bake 30 minutes or until the cannelloni are bubbly and lightly golden.
Place under a broiler for 2 to 3 minutes if you would like the top to be more browned.
NOTE:
Can be made up to 24 hours in advance.
Cover and refrigerate.
Remove from refrigerator 1 hour before baking.
Ricotta and Prosciutto Cannelloni
(Serves 6)
A simple tomato sauce can be used with this recipe but if you prefer a richer
dish you can substitute a meat ragu.
3 cups Traditional Tomato or Marinara Sauce
1 pound fresh egg pasta, cut and cooked as described above
1 pound fresh mozzarella
1 pound whole or part-skim ricotta
1/2 cup chopped prosciutto
1 egg, beaten
3/4 cup grated Parmesan cheese, divided
Salt and pepper
To prepare the ricotta and prosciutto filling:
In a bowl, combine the mozzarella, ricotta, prosciutto, egg, and 1/2 cup of Parmesan.
Mix well and season with salt and pepper.
Fill and roll pasta squares with the filling.
Preheat the oven to 375 degrees F.
Spoon a thin layer of tomato sauce in the bottom of a large baking sheet.
Place the pasta rolls seam side down in the baking dish.
Spoon a thin layer of sauce over the pasta.
Sprinkle with the remaining Parmesan cheese.
Bake the cannelloni 30 minutes or until sauce is bubbling and hot.
Serve hot.
(Serves 6)
A simple tomato sauce can be used with this recipe but if you prefer a richer
dish you can substitute a meat ragu.
3 cups Traditional Tomato or Marinara Sauce
1 pound fresh egg pasta, cut and cooked as described above
1 pound fresh mozzarella
1 pound whole or part-skim ricotta
1/2 cup chopped prosciutto
1 egg, beaten
3/4 cup grated Parmesan cheese, divided
Salt and pepper
To prepare the ricotta and prosciutto filling:
In a bowl, combine the mozzarella, ricotta, prosciutto, egg, and 1/2 cup of Parmesan.
Mix well and season with salt and pepper.
Fill and roll pasta squares with the filling.
Preheat the oven to 375 degrees F.
Spoon a thin layer of tomato sauce in the bottom of a large baking sheet.
Place the pasta rolls seam side down in the baking dish.
Spoon a thin layer of sauce over the pasta.
Sprinkle with the remaining Parmesan cheese.
Bake the cannelloni 30 minutes or until sauce is bubbling and hot.
Serve hot.
Béchamel Sauce
(Makes about 4 cups)
This recipe can easily be halved if you don't need the full amount for the recipe.
6 tablespoons unsalted butter
6 tablespoons flour
1 quart (4 cups) milk
Salt and pepper
Pinch of freshly ground nutmeg
Melt the butter in a saucepan over medium heat.
Add the flour and stir well; cook 2 minutes.
Add the milk in a thin stream, stirring or whisking it continually.
As the milk heats, the sauce will thicken.
Add the salt, pepper, and nutmeg.
Cook, stirring constantly, until the sauce it thick and smooth, about 2 minutes.
Remove from the heat.
The sauce can be made ahead:
Pour it into a container; place a piece of plastic wrap directly on the surface and refrigerate.
Reheat over low heat before using, adding a little more milk if it is too thick.
(Makes about 4 cups)
This recipe can easily be halved if you don't need the full amount for the recipe.
6 tablespoons unsalted butter
6 tablespoons flour
1 quart (4 cups) milk
Salt and pepper
Pinch of freshly ground nutmeg
Melt the butter in a saucepan over medium heat.
Add the flour and stir well; cook 2 minutes.
Add the milk in a thin stream, stirring or whisking it continually.
As the milk heats, the sauce will thicken.
Add the salt, pepper, and nutmeg.
Cook, stirring constantly, until the sauce it thick and smooth, about 2 minutes.
Remove from the heat.
The sauce can be made ahead:
Pour it into a container; place a piece of plastic wrap directly on the surface and refrigerate.
Reheat over low heat before using, adding a little more milk if it is too thick.
