Cannelloni (Filled pasta tubes)



Cannelloni (Filled pasta tubes)

Succulent lasagna, irresistible baked potatoes and meatloaf are all typical Sunday dishes, but an impressive lunch table must have a steaming plate of tasty cannelloni. These succulent pasta rolls filled with a mix of meat and sausage, topped with béchamel sauce and tomato are a traditional dish from Emilia. This rich and delicious dish is perfect for a Sunday lunch, such as Easter, perhaps as a vegetarian version with eggplant or spinach! We've all tasted them at least once in our lives. The idea of cannelloni prepared by our grandmothers brings beautiful memories to mind, but by following our advice and a bit of patience, you can also make a dish worthy of grandmother's approval that will win over all your guests! Prepare them for your holiday dinner, too!


Ingredients for 16 cannelloni
Flour 00 2 ½ cups (300 g)
Eggs 3
for the tomato sauce
Tomato puree ½ lb (250 g)
Extra virgin olive oil 3 tbsp
Garlic 1 clove
Fine salt to taste
for the Béchamel sauce
Whole milk 1 cup (250 g)
Butter 1 ¾ tbsp (25 g)
Flour 00 ¼ cup (25 g)
Nutmeg to taste - grated
Fine salt 1 pinch
Black pepper 1 pinch - ground black
For the filling
Sausage 0.4 lb (200 g)
Pork 0.6 lb (300 g) - mince
Eggs 2 - medium
Parmigiano Reggiano DOP cheese ¼ lb (100 g) - to be grated
Extra virgin olive oil 2 tsp (10 g)
Onions 3 oz (80 g)
Celery 2 oz (60 g)
Carrots 3 oz (80 g)
Red wine 1 ½ tbsp (20 g)
Fine salt 1 pinch
Black pepper 1 pinch
to sprinkle and decorate
Parmigiano Reggiano DOP cheese 2 tbsp (15 g) - to be grated

How to prepare Cannelloni (Filled pasta tubes)

To make cannelloni, start making the egg pasta. Put the flour 1 and beaten eggs 2 in a large bowl. Start kneading with your hands 3 until you obtain a fairly uniform mixture.

Then transfer it to a work surface 4 and knead until you get a smooth dough that has a circular shape 5. Cover with plastic wrap and let rest for about an hour.

In the meantime, make a simple sauce: pour a drizzle of oil into a pan, add the garlic, let it brown, and pour in the tomato puree 7. Season with salt, pepper 8, cover with a lid, and cook over moderate heat for about 30 minutes 9, stirring occasionally.

During this time, make the béchamel sauce: pour the butter into a pan 10 and let it melt. Then add the sieved flour 11 and stir quickly with a whisk. Once you have obtained a slightly brown roux, pour in the hot milk 12 and continue stirring.

Season with salt and pepper 13 and add a pinch of nutmeg 14. Leave the béchamel to thicken, continue mixing, then pour it into a glass bowl and cover it with plastic wrap 15.

Now you can make the filling. Prepare the sauté by finely chopping celery, carrot, and onion 16. Then transfer them to a pan with a drizzle of oil and add the minced meat 17. Remove the skin from the sausage 18 and crumble it with your hands.

Then add the sausage to the saucepan 19 and let it brown, stirring frequently. Season with salt, pepper, and red wine only when the meat has changed colour 20. Let cook for another ten minutes, then pour it all into a glass bowl. Once the meat has cooled, add the eggs 21

and grated Parmesan cheese 22 and mix it all together 23. The egg pasta will have rested enough at this point, so take the dough and divide it in half 24.

Then spread the two halves using a dough sheeter 25 up to a thickness of 8 26, so as to obtain a thickness of about 1/10 inch (1-2 mm), then cut rectangles measuring 5 1/2 x 3 1/2 inches (14 X 9 cm) 27.

Blanch one rectangle of pasta at a time for 1 minute in plenty of salted boiling water 28 and transfer them to a tray, on a clean cloth 29; if you prefer, you can dip them in cold water for a moment so as to stop them from cooking, but the important thing is to spread out the rectangles perfectly, without overlapping them. Stuff the cannelloni: place some stuffing on the shortest part of the rectangle, then roll them up with wet hands 30.

Once the cannelloni 31 are rolled up, spread a little béchamel and a few spoonfuls of sauce 32 on the bottom of a baking pan, and place the cannelloni next to each other. Cover the top of the cannelloni with the remaining béchamel and sauce 33

and dust the surface with grated Parmesan cheese 34. Cook in a static oven preheated to 350° (180° C) for about 15 minutes, then turn on the grill for another 3 minutes. Once baked 35, serve your cannelloni still hot 36!


Store the cannelloni in the refrigerator in an airtight container for 1-2 days at most. You can freeze them if you used fresh ingredients.


To make it easier for you to stuff your cannelloni, you can pour the meat and egg mixture into a pastry bag.