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Cannelloni Recipe for a Traditional Italian Dinner

 

I love Italian food! It’s one of my favorite cuisines. It's fun to try traditional meals with a creative twist. I found a Crispy Volpi Pancetta Spinach and Ricotta Cannelloni recipe and it has very quickly become a family favorite. This cannelloni recipe is unique and fun to prepare. I found the recipe on Chef Michael’s blog page at “volpifoods.com”. You’ll love how the textures and flavors combine to create an Italian masterpiece!

 

Ingredients:

Cannelloni Pasta Dough Recipe

1 T - Extra Virgin Olive Oil

2 each - Extra Large Eggs

1/8 t - Sea Salt (fine)

1 c – All Purpose Flour

½ c - Semolina Flour

 

In the bowl of your stand mixer place the eggs, olive oil and sea salt. Using the paddle attachment, mix on low speed until well blended. Take the flour and semolina in a small bowl and blend well. Set the mixer on low speed and add the flour to the wet ingredients.

 

Remove the dough from the mixer bowl and shape into a ball. On a lightly floured surface, begin to knead pasta dough until a smooth texture is achieved. Flatten the dough to a 2 inch thickness and wrap with plastic wrap - allow dough to rest for at least 30 minutes. When the dough has had enough time to rest, now make the sheets for the cannelloni.

 

A rolling pin can be used; however one of the BEST kitchen tools to have is a traditional hand crank pasta machine. Cut the pasta dough into 4 equal pieces. Beginning at the widest setting, begin to roll out the pasta dough until the desired thickness is achieved. Approximate size of pasta sheet is 3 ½ inches x 22 inches. NOTE: Roll out all pasta before adding cannelloni filling. Keep the dough moist by placing a towel or plastic wrap over.

 

Cannelloni Ingredients:

1 lb - Spinach, leaves only - fresh (blanched, finely chopped)

1 ½ lb - Ricotta cheese

Chef Note* - Visit Volpi web site ‘Recipes’ for “Home-made Ricotta”

1 ea - Egg, large and 1 additional egg for egg-wash

2 T - Heavy Cream

¼ t - Nutmeg, fresh ground

¼ t - Lemon zest, fresh zest

1/3 c - Parmesan cheese, fresh grated, additional for garnish

Sea Salt, Black Pepper (fresh ground)

1 bunch - Basil, fresh sliced in ribbons

12 oz - Volpi Pancetta, cut in ½ x ½ strips

1 T - Olive Oil

5 c - Marinara / Tomato Sauce

 

Method:

Bring large pot of water to boil. Seaons water with sea salt and put spinach in boiling water for 30 seconds to blanch. Place spinach in ice water to shock, drain well and squeeze out remaining water. Chop spinach very fine. (NOTE* Frozen spinach is quick, acceptable substitute)

 

In large mixing bowl place Ricotta cheese and add egg, heavy cream, nutmeg, and lemon zest. Mix ingredients well to incorporate. Fold in chopped spinach and Parmesan cheese. Add sea salt and black pepper to preferred taste. Set this to the side until it is needed for cannelloni assembly.

 

Chef Tip: Fill a pastry bag with Spinach & Ricotta filling; this makes the cannelloni making process quick, easy and with little mess.

 

Volpi Pancetta ½ by ½ inch strips:

Place 1 T olive oil in sauté pan over medium low heat. Add Volpi Pancetta and render fat until Pancetta becomes crispy and golden brown on both sides. Remove meat from pan with slotted spoon and put on paper lined plate to allow draining.

 

Assembly:

Place one of the rolled pasta sheets on flat surface on top of a piece of plastic wrap in front of you. When using the pastry bag method, squeeze 3/4 inch bead of filling at the bottom edge of pasta sheet. At the top edge of the dough, put a thin coating of egg wash to help seal the cannelloni. Create a cylinder shape up grabbing the plastic wrap, lifting up and then rolling the pasta sheet over it. Once you have the cannelloni shape, cut cannelloni into 5 1/2 inch pieces. Move to parchment lined sheet pan and hold refrigerated until cooking.

 

Cooking:

Place a layer of tomato sauce on the bottom of a baking dish, approximately ¼ inch thick. Next, lay the cannelloni on top of the tomato sauce in an even row. Cover baking dish with both plastic wrap and then aluminum foil. Set the temperature at 350 degrees F and put cannelloni in for 10-15 minutes.

 

Place remaining marinara sauce in pot and heat to simmer and hold until plating.

 

Remove from oven, place cannelloni on plate or serving platter. Spoon marinara sauce on top, sprinkle on fresh basil, Parmesan cheese and Volpi Pancetta strips.

 

Serves 4-6 people.

Chef Michael’s spinach pasta recipe is truly a wonderful rendition of traditional cannelloni. The Pancetta as a garnish was clever and inventive to add to the dish. Don't take my word for it; try it and taste for yourself! I would choose a sangiovese or merlot to go with your meal.

 

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