US $40.95
Create Your Own Pasta Dough with this New Cannelloni Recipe
I love Italian food! It's one of my favorite meals. It's fun to try traditional meals with a creative twist. One dish I found and has quickly become a family favorite is Crispy Volpi Pancetta Spinach and Ricotta Cannelloni with Marinara Sauce recipe. This cannelloni recipe is unique and fun to prepare. I discovered this recipe on Chef Michael's blog page at "volpifoods.com”. When the textures and flavors combine, they 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. In a small bowl, combine the flour and semolina and blend well. On low speed of mixer, add in the flour to the wet ingredients.
Remove the dough from the mixer bowl and shape into a ball. Begin to knead pasta dough on a lightly floured surface until a smooth texture is acheieved. Flatten pasta dough to 2 inch thickness and wrap with plastic wrap – allow resting for minimum 30 minutes. Once pasta dough has rested, time to make sheets for cannelloni.
A rolling pin can be used; however one of the BEST kitchen tools to have is a traditional hand crank pasta machine. Slice the dough in 4 equal pieces. Beginning at the widest setting, begin to roll out the pasta dough until the desired thickness is achieved. Use a pasta sheet that is approximatrly 3 1/2 x 22 inches. NOTE: Roll out all pasta before adding cannelloni filling. Be sure to keep dough covered with towel or plastic wrap to avoid pasta getting too dry.
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. Season well with sea salt and blanch spinach leaves, 30 seconds. Place spinach in ice water to shock, drain well and squeeze out remaining water. Make sure to chop the spinch 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. Adjust seasoning with sea salt and black pepper to taste. Move this to the side until you are ready to assemble the cannelloni.
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 pancetta from pan with a slotted spoon and move to 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. Use the pastry bag method and squeeze 3/4 inch bead of the cannelloni filling at the bottom of pasta sheet. Put a thin coating of egg wash on top edge of cannelloni to help seal. Grab the plastic wrap, lift up and roll the pasta sheet over to create a cylinder shape. When the cannelloni shape is formed, cut individual cannelloni into 5 1/2 inch pieces. Once complete, move the cannelloni to a parchment lined sheet pan and refrigerate until cooking.
Cooking:
Place a layer of tomato sauce on the bottom of a baking dish, approximately ¼ inch thick. Place cannelloni atop sauce in even row. Cover baking dish with plastic wrap and then aluminum foil. Place cannelloni in the oven at 350 degrees F 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. Ladle marinara sauce over the top and garnish the dish with fresh basil, Volpi Pancetta strips and Parmesan cheese.
Serves 4-6 people.
Chef Michael’s spinach pasta recipe is truly a wonderful rendition of traditional cannelloni. The Panchetta added a new flavor and texture to the cannelloni. You will have to try it and taste for yourself! I think a sangiovese or merlot would complement the meal nicely.
Zucchini with Pasta - Recipe
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