Cannelloni with asparagus filling

Ingredients for 4 servings:

• 150 g flour
• 1 egg(s)
• 1 egg yolk
• 1 tsp olive oil
• Salt
• some water as needed
• 500 g asparagus, cleaned approx. 380 g
• 20 g butter
• 50 ml white wine
• Salt
• Pepper, white
• 100 g cooked ham
• some basil leaves
• 180 g diced tomatoes
• 10 g butter
• 10 g flour
• 120 ml milk
• Salt
• Pepper, white
• Nutmeg, freshly grated
• 120 g Gouda, old, freshly grated
• some butter for the casserole dish
• 125 ml cream
• 30 g Parmesan, freshly grated
• 20 g butter flakes
• cling film
• some flour for rolling out

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

For the pasta dough, knead the listed ingredients. Wrap in cling film and let rest in the refrigerator for about an hour. For the filling, peel the asparagus, trim off any woody ends, and halve the stalks. Melt the butter in a saucepan, add the asparagus, pour in the wine, and season generously with salt and pepper. Cover and simmer over low heat for about 10 minutes. Cut the cooked ham into small cubes. Cut the basil leaves into strips. Place both in a bowl along with the diced tomatoes. For the sauce, melt the butter in a saucepan, add the flour, and sauté for two minutes without browning, stirring continuously. Add the milk, stir until smooth, season, and simmer for about 10 minutes while stirring continuously. Strain the sauce through a sieve, return to the heat, and melt the cheese while stirring continuously. Let cool slightly. Then add to the tomato and ham mixture and mix well. Preheat the oven to 180°C fan/convection oven. Roll out the pasta dough thinly on a floured surface and cut out eight 10 x 15 cm rectangles. Bring a pot of salted water to a boil and cook the pasta sheets in batches, two at a time, for two minutes. Remove from the oven and spread out on a damp cloth. Spread the asparagus on the pasta sheets, cover with the tomato and ham sauce mixture, and roll up the pasta sheets, pressing the edges firmly together. Grease a baking dish with a little butter and place the cannelloni in it. Drizzle with the cream, sprinkle with Parmesan cheese, and decorate with butter flakes. Bake the cannelloni in the preheated oven for about 20 minutes. Tip: If you like, you can also color the dough. In this case, don’t add any water to the pasta dough at first, only when needed.