Cannelloni alla Sorrentina

Ingredients for 4 servings:

• 250 g flour
• 50 g durum wheat semolina
• 1 whole egg
• 2 egg yolks
• 1 tsp olive oil
• 1 pinch of salt
• 150 g ricotta
• 150 g mozzarella, well drained, dried, diced
• 1 whole egg
• ½ bunch parsley leaves, flat, very finely chopped
• 50 g cooked ham, finely diced
• 50 g Provolone, finely sliced ​​or Parmesan, grated
• 2 tbsp olive oil
• 1 onion(s), red, finely diced
• 1 garlic clove(s), very finely diced
• 250 g minced beef
• 150 g minced pork
• 400 g tomatoes (San Marzano) from the can
• 100 ml red wine
• 100 ml beef broth
• salt and pepper
• 75 g Parmesan cheese for gratinating

Instructions

Working time approx. 45 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

a classic from the Golfo di Napoli as primo Piatto

First, make a pasta dough. When separating the egg yolks, reserve some of the egg whites for later and refrigerate. Then, combine all the ingredients, knead thoroughly, and let them rest in parchment paper for 45 minutes. Then, using a pasta machine or a mattarello, roll out the dough thinly. Cut 12 squares, each 12 cm long, and boil them in boiling salted water for about 1 minute. Do not add all the squares at once so they don’t stick together. Remove the pieces with a ladle and rinse each one with cold water to remove the starch. Then, place them side by side on kitchen towels to dry. For the sauce, sauté the onion in olive oil for 5 minutes until translucent, add the garlic and ground beef, increase the heat, and cook until cooked through. Season with salt and pepper. Deglaze with the wine, reduce the sauce almost completely, and stir in the tomatoes and broth. Simmer for 45 minutes, until a slightly thick sauce forms. Season with salt and pepper to taste. Now knead the ricotta with the parsley and egg thoroughly, mix in the ham, provolone and mozzarella and season with salt and pepper. Spread 3-4 tablespoons of the meat sauce into a baking dish large enough to hold 12 cannelloni. Measure out the same amount again and set aside. Now mix the remaining sauce with the ricotta cheese mixture. Place this mixture lengthwise in the center of each pasta square and roll up the squares. Brush each cut edge with a little of the reserved egg white. Place the filled cannelloni side by side in the baking dish and spread the reserved sauce over them and cover with the Parmesan cheese. Bake in a preheated oven at 180°C for 20 minutes. Then let rest for another 5 minutes.