Preparation: 20 minutes
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Stuffed cannelloni are a classic first course of Italian cuisine. Based on egg puff pastry, they can be filled with the filling you prefer, for example ricotta and spinach or ragù alla bolognese.
300 g of fresh egg pasta
500 g of filling to taste
1/2 liter of bechamel
20 g of butter
Cannelloni are a traditional first course of Italian cuisine, a great timeless classic.
In this basic recipe we will explain step by step how to make them, from cutting the puff pastry, to arranging the filling and then finishing with cooking in the oven.
The classic cannelloni recipe includes a ricotta and spinach filling, but you can choose the alternative you prefer.
For example, if you like fish, you can prepare cannelloni from the sea or with lobster and saffron. Or vegetarians, for example with cabbage, leeks and pumpkin.
Roll out the dough into a thin sheet and cut into rectangles of about 8x12 centimeters. Blanch them for a minute in boiling salted water, pass them in a bowl with water and ice and spread them out to dry on baking paper. Transfer the filling to a pastry bag and cut the tip so that you have a hole of about 2 centimeters in diameter. Drop a string of dough along the short side of each sheet.
Roll the dough over the filling to obtain compact cannelloni. Pour half of the béchamel into the pan and spread it out with a spatula. Transfer the cannelloni to the bottom of the prepared pan and line them up. Nappateli with the remaining béchamel and sprinkle with flakes of butter.
If you prefer to cook the cannelloni standing up, cut each cannelloni into logs about 3-4 centimeters high and line them up in the pan with the béchamel, compacting them well. Nappateli with the remaining béchamel and a few flakes of butter. Once the cannelloni have been placed in the pan, bake them in a preheated oven at 180 ° for about 35 minutes or until a golden crust has formed. If you don't like béchamel, you can place the cannelloni in the buttered pan and cover them with 2 deciliters of fresh cream mixed with 50 grams of grated Parmesan.