Cannelloni Ripieni alla Siciliana

Ingredients for 4 servings:

• 600 g dough (pasta dough), fresh
• 1 onion(s)
• 2 garlic cloves
• 3 tbsp olive oil
• 400 g minced meat (veal)
• 1 tsp oregano, dried
• 200 g ham, cooked
• 600 g tomatoes
• 2 eggs
• 100 g Parmesan, freshly grated
• 30 g butter
• Salt
• Pepper, black, freshly ground
• Butter for the casserole dish

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Roll out the pasta dough thinly. Cut 12 squares, each 8 cm long, from the dough. Cook the dough squares in salted water with a little oil for about 4-5 minutes. Then carefully remove them and drain. For the sauce, peel and finely chop the onion and garlic, and sauté them in the heated oil. Add the minced veal and brown. Then season with salt and pepper and sprinkle with oregano. Finely dice the cooked ham. Peel and deseed the tomatoes, and cut into small pieces. Add to the meat and simmer for about 20 minutes. Season to taste, then let cool. Stir in the eggs and half of the Parmesan cheese. Using a spoon, place a strip of the filling around the bottom edge of each dough square. Roll the dough into cannelloni and gently press the ends together. Preheat the oven to 200°C. Butter a baking dish well and place the cannelloni close together in the dish. Pour the remaining meat mixture over the meat and sprinkle with the remaining Parmesan cheese. Sprinkle the remaining butter in small pieces over the meat. Bake in the oven for about 30 minutes. Serve with a Merlot.