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Ingredients for 4 people
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- 1 2/3 cups flour 2 eggs 10 1/2 ounces ricotta 3 1/2 ounces mozzarella 10 1/2 ounces ground beef or pork 12 ounces canned crushed tomatoes 5 tablespoons +1 teaspoon extra virgin olive oil 1/2 cup dry white wine 1 cup + 2 tablespoons Parmigiano Reggiano cheese
- grated 1 onion 3 leaves basil Salt to taste 1 1/2 tablespoons butter
Le Ricette
Sorrento-style Cannelloni
di Academia Barilla
PREPARATION TIME
80 min
80 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Campania
Campania
Tags
Ingredients for 4 people
1 2/3 cups flour 2 eggs 10 1/2 ounces ricotta 3 1/2 ounces mozzarella 10 1/2 ounces ground beef or pork 12 ounces canned crushed tomatoes 5 tablespoons +1 teaspoon extra virgin olive oil 1/2 cup dry white wine 1 cup + 2 tablespoons Parmigiano Reggiano cheese
grated 1 onion 3 leaves basil Salt to taste 1 1/2 tablespoons butter
Ingredients
Preparation 60 minutes preparation + 20 minutes cooking
Make a well in the flour, add eggs and knead until smooth.
Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes.
Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine.
Cut into 1/2-inch squares with a knife. Bring plenty of lightly salted water to a boil.
Cook 2 or 3 pasta squares at a time for about 30 seconds.
Wet and wring out a cotton towel. Drain and arrange pasta squares on towel and allow to cool.
Clean and chop onion. Heat oil in a pan over medium heat and sauté onion until golden. Add ground meat and brown for a few minutes.
Pour in wine and allow to evaporate. Add canned tomatoes, basil, salt, freshly ground pepper and 2 or 3 spoonfuls of hot water. Cook meat sauce over low heat for at least 30 minutes, until rather thick (if too thick, add a bit of water). Remove from the heat and set aside to cool. Combine 4/5 of the meat sauce with ricotta, a couple of spoonfuls of grated Parmigiano and drained and chopped mozzarella.
Place one spoonful of meat and ricotta filling in the middle of each boiled pasta square and roll up. Line an ovenproof baking dish with parchment paper and butter. Arrange cannelloni in the dish in one layer and cover with remaining meat sauce and grated Parmigiano Reggiano.
Dot with butter and cook in a preheated 350°F oven for 15 - 20 minutes.
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