These cannelloni are scrumptious, making ready them takes time, if you wish to make them rapidly, you should purchase the pancakes already made and exchange the white sauce with heavy cream.
For the pancakes
Eggs, 3
Milk, ½ liter
flour, 1 cup
Butter, needed quantity
– Sift the flour.
– Combine the flour with the eggs (with out beating) and slowly add the milk till you receive a semi-liquid paste.
– Add two tablespoons of melted butter, combine after which let the dough relaxation for an hour.
– If after resting the dough is just too thick, add milk.
– Warmth a frying pan.
– Brush it with butter.
– Take the pasta with a ladle.
– Drop the pasta onto the pan, operating it over the floor till it’s superb and uniform.
– Cook dinner till bubbles type and the sides dry out.
– Flip the pancake.
– When cooked on either side, take away.
The white sauce
Butter, 50 g
Flour, 2 heaping tablespoons
Milk, ½ liter
Salt and pepper to style
Nutmeg, elective
– Warmth the milk till it’s about to boil.
– In a separate pot, soften the butter over low warmth.
– Take away the butter from the warmth for a second, add the flour and blend very nicely.
– Salt to style, incorporating the salt at this level within the preparation will assist stop lumps from forming.
– Place the preparation again on the warmth, including the milk whereas stirring continually, ideally with a wood spoon.
– Add the pepper and grated nutmeg, cook dinner, stirring, till the white sauce boils for a minimum of a minute and thickens.
– Take away from warmth and reserve
The filling
Spinach, 3 bundles
Walnuts, 50 g
Ricotta, 500 g
Grated Parmesan cheese, 3 tablespoons
Salt and black pepper, to style
– Place the spinach in boiling water for two minutes.
– Pressure the spinach nicely and dry it with a fabric
– Chop the walnuts, in order that they don’t seem to be too small.
– Combine the spinach with the ricotta, parmesan cheese and walnuts.
– Season with salt and pepper to style.
The tomato sauce
Diced pure tomatoes, 1 can
Onion, 1 medium
Garlic, 1 clove
Bouquet of herbs (oregano, thyme and bay leaf)
Olive oil, needed quantity
Salt and pepper to style
– Chop the onion.
– Crush the garlic clove
– Warmth the pan.
– Add a splash of olive oil.
– Sauté the crushed garlic clove and onion till clear.
– Add the tomatoes.
– Add the herbs.
– Season with salt and pepper and cook dinner for ¾ of an hour or so over low warmth, ensuring it would not dry out, including somewhat water if needed.
– Midway via cooking, mix ¼ of the sauce with a mini blender and proceed cooking the complete sauce collectively.
Assembling the cannelloni
– In a roasting pan, place somewhat tomato sauce.
– Fill the pancakes with the spinach and ricotta filling.
– Place the stuffed pancakes on the tomato sauce.
– Cowl them with the white sauce first and with the remainder of the tomato sauce later.
– Add 4 tablespoons of grated cheese.
– Bake in a scorching oven for about quarter-hour.
– Take away and serve.
