Fresh Homemade Cannelloni
In Italian cuisine cannelloni are a type of lasagna in a cylindrical form with a delicious filling and covered by a sauce.
EQUIPMENT (click pictures for details)
Ingredients
- 8 pcs rectangles 10 x 12 cm of fresh egg pasta dough
- 200 ml tomato sauce
- 300 ml Bechamel sauce
- 20 gr finely grated parmesan cheese
For the filling
- 2 pcs chopped garlic cloves
- 1 tbsp chopped fresh ginger
- 100 gr smoked lardons
- 300 gr chopped bok choy
- 300 gr chopped fresh spinach
- 300 gr sliced rosette bok choy or kale
- 300 gr minced pork
Instructions
Prepare the filling
- In a large skillet pan or cocotte, sauté the garlic, ginger and lardons with a drizzle of oil over a medium heat until fragrant.
- Add all green leaves, increase the heat and quickly cook and stir all together for 4-5 minutes until the water is completely evaporated. Remove from the stove, season to taste and cool down.
- Finish the filling by combining the green leaves with the minced pork and season taste.
Prepare the pasta
- Bring a large amount of water with salt to boil and blanch the fresh pasta rectangles for 3 minutes. Allow the pasta to cool and pat dry.
- Arrange the blanched pasta on your workstation and divide the filling equally.
- Make rolls to make the cannelloni.
- Pour the cold tomato sauce in a baking tin.
- Arrange the cannelloni in the tomato sauce, seam side down and cover with the bechamel sauce.
- Sprinkle the grated parmesan on top and bake 160°C for 30-40 minutes until golden brown and bubbling.
Notes
- The size of the fresh pasta rectangles depends on the size of your baking tin.
- The filling mixture can also be used for a succulent patty or burger.
Nutrition for 1 portion
Calories: 482kcalCarbohydrates: 8gProtein: 18gFat: 43gCholesterol: 81mgSodium: 530mgFiber: 3gSugar: 3gVitamin A: 10645IUVitamin C: 59mgCalcium: 230mgIron: 4mg
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