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Cannelloni with Sausage Filling, Spinach Cream Cheese Sauce and Parmesan Topping

5 from 3 votes
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Cannelloni:

  • 150 g Semola di Grano Duro (durum wheat flour)
  • 1 Egg
  • 1 Egg yolk
  • 1 tsp Salt
  • 1 tsp Finished cannelloni approx. 250 g

Roast:

  • 400 g Coarse, raw or salsiccia sausages
  • 2 tbsp Italian herbs
  • 1 Egg Whites

Sauce:

  • 1 medium sized Onion
  • 2 Garlic cloves
  • 1 tbsp Olive oil
  • 30 g Butter
  • 20 g Flour
  • 300 g Vegetable broth
  • 250 g Frozen spinach leaves
  • 20 g Grated Parmesan
  • 200 g Cream cheese or ricotta
  • Salt, pepper, a pinch of sugar

Hood:

  • 100 g Grated Parmesan

Instructions
 

Cannelloni:

  • Put the flour on the work surface, make a well in the middle, add the egg, egg yolk (do not dispose of egg white, is needed for the filling) and salt and whisk with a fork. Always stir in some of the flour. This until a lumpy, crumbly mass is formed. Then knead everything vigorously with your hands. So that the dough becomes supple, wet your hands with cold water 4 - 5 times and continue kneading with it. This allows you to better regulate your fluid intake. The dough must not stick, but also not be too dry. Wrap the finished dough in cling film and let it rest for at least 30 minutes.

Filling:

  • Press the sausage meat into a bowl. Add the herbs and egg white and knead everything with your hands. Whether seasoning with salt and pepper is necessary depends on the seasoning of the sausage meat. Please try it yourself and then, if necessary, season with salt and pepper. Keep ready.

Sauce:

  • Peel the onion, dice it into small pieces. Skin the garlic, finely chop. Sauté in a saucepan in the oil until translucent, add the butter and melt while stirring. Sprinkle in the flour and stir in. When it has become creamy with the butter, deglaze with the broth, stirring constantly, and bring to the boil to a creamy sauce. Reduce the heat, add the frozen spinach and let everything simmer for approx. 3 minutes. Then stir in the Parmesan and then the cream cheese (or ricotta) and bring everything to a boil again. Season to taste with salt, pepper and a pinch of sugar. Take it off the stove, have it ready.

Completion:

  • If you have decided to make your own cannelloni, you now have to pull the dough through the pasta machine in 2 portions - starting with level 0. Fold 3 x at level "0" and 1 x after each pulling through. At level "1" pull it through twice and always fold, and from level 2 - 5 pull it through 1 x each time. The strips of dough should be 12-13 cm wide. Spread the smooth strips on a lightly floured surface and cut into 10 cm long rectangles. The amount of dough is 9 pieces.
  • If you are working without a pasta machine, you have to proceed in the same way as with the machine, only with a rolling pin. The dough from which the rectangles for the cannelloni are cut should be as thin as possible only 1 mm.
  • Butter a baking dish approx. 20 x 30 cm. Preheat the oven to 200 °. Now divide the sausage meat into 9 equal portions, shape each into a roll. Place these lengthways on the rectangle at a distance of 2 cm at the bottom, brush the dough lightly all around with water and then roll everything upwards. Place the finished rolls in the baking dish with the seam down.
  • For finished cannelloni rolls, put the sausage meat in a piping bag with a large opening and fill the tubes with it. Otherwise proceed as described above. Pour the sauce on the cannelloni and distribute evenly. First put in the oven for 10 minutes, then sprinkle the Parmesan on top and bake for another 20-25 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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