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Sorrento-style Cannelloni

di Academia Barilla

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Sorrento-style Cannelloni
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Campania




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



Preparation 1 hours preparation + 20 minutes cooking
1. Make a well in the flour, add eggs and knead until smooth

2. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes

3. Roll out dough into paper-thin sheets (less than 1/16-inch) with a rolling pin or pasta machine

4. Cut into 1/2-inch squares with a knife

5. Bring plenty of lightly salted water to a boil

6. Cook 2 or 3 pasta squares at a time for about 30 seconds

7. Wet and wring out a cotton towel

8. Drain and arrange pasta squares on towel and allow to cool

9. Clean and chop onion

10. Heat oil in a pan over medium heat and sauté onion until golden

11. Add ground meat and brown for a few minutes

12. Pour in wine and allow to evaporate

13. Add canned tomatoes, basil, salt, freshly ground pepper and 2 or 3 spoonfuls of hot water

14. Cook meat sauce over low heat for at least 30 minutes, until rather thick (if too thick, add a bit of water)

15. Remove from the heat and set aside to cool

16. Combine 4/5 of the meat sauce with ricotta, a couple of spoonfuls of grated Parmigiano and drained and chopped mozzarella

17. Place one spoonful of meat and ricotta filling in the middle of each boiled pasta square and roll up

18. Line an ovenproof baking dish with parchment paper and butter

19. Arrange cannelloni in the dish in one layer and cover with remaining meat sauce and grated Parmigiano Reggiano

20. Dot with butter and cook in a preheated 350°F oven for 15 - 20 minutes