Italian Style Pork And Spinach Cannelloni Food

CANNELLONI WITH MEAT RECIPE

Steps:

• Unless you have decided to use the dried Cannelloni, the first thing you have to do is Handmade Fresh Egg Pasta Sheets.
• In a medium sauce pan, combine Oil and Garlic and sauté the Garlic for a couple of minutes, without burning it.
• Add Passata ( Tomato Sauce ), Salt and Black Pepper and cook for about 30 minutes over low-medium fire. Stir from time to time to make sure the Tomato doesn't burn.
• Prepare the Bechamel Sauce.
• Preheat the oven at 180C / 356F.
• Add the Oil in a large frying pan Sauté the finely minced Carrot, Celery and Onion...

ITALIAN BAKED CANNELLONI

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

SPINACH AND RICOTTA CANNELLONI/MANICOTTI (CANNELLONI RICOTTA E SPINACI)

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and preheat to 425 F. Grease a medium baking dish with butter.
• Wash the spinach, discarding stems. Without draining the spinach, transfer it to a large pot and cook over medium heat, stirring frequently, until spinach wilts, about 10 minutes.
• Drain well in a fine-mesh strainer, pressing down on the cooked spinach with the bottom of a wooden spoon to squeeze out as much water as possible. Chop the cooked spinach finely and transfer it to a medium bowl.
• Stir in the ricotta, egg, 1/2 cup grated Parmigiano-Reggiano, salt, and nutmeg. Mix well to combine.
• If using fresh pasta sheets: cook the sheets for 1 minute in boiling salted water, drain and immediately submerge in cold water; let sit in the cold water for a few minutes, then remove and let dry on a clean kitchen towel or large wooden cutting board.
• Place a spoonful of filling close to the short end of the pasta sheet and roll up lengthwise to form a cannelloni. Repeat with the remaining pasta sheets.
• If using dry cannelloni noodles, cook according to package directions, drain and submerge in cold water. Drain well.
• Fill each tube evenly with the spinach-cheese mixture using a small spoon.
• Spoon one ladleful of bechamel sauce evenly over the bottom of the baking dish. Transfer the filled cannelloni to the baking dish in a single layer. Cover evenly with the remaining bechamel sauce, then sprinkle with the remaining 1/4 cup of grated Parmigiano-Reggiano. Distribute small pieces of butter evenly over the surface.
• Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let rest 5 minutes before serving.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI

Steps:

• In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
• To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

SPINACH AND RICOTTA CANNELLONI

Steps:

• Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
• Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
• To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
• Pre-heat the oven to 180°C/350F/gas mark 4.
• To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
• Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.

SPINACH RICOTTA CANNELLONI

Steps:

• Pre-heat oven to 350F (180C).
• In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine.
• Stuff each cannelloni tube with the ricotta mixture.
• Place 1/4-1/3 cup (50-60 grams) of white sauce on the bottom of a medium/large (10 inch/27 cm rectangle) baking pan, place the stuffed cannelloni tubes on top.
• Pour the remaining sauce on top and sprinkle with the remaining parmesan cheese. Bake for approximately 20 minutes, raise the temperature to 425F (225C) or broil for about 5 minutes or until golden on top, let sit 5 minutes then serve. Enjoy!

MEAT AND SPINACH CANNELLONI

Steps:

• .Stuffed Cannelloni.
• In large skillet, combine meat, onion and garlic. Cook until onion is tender and meat is brown. Remove from heat. Cool. Add spinach, eggs, crumbs, ¼ cup (50 mL) of the cheese, oregano, salt and pepper. Stuff uncooked cannelloni with meat mixture. Pour thin layer of tomato sauce on bottom of 13x9-inch (3.5 L) pan. Arrange cannelloni in single layer. Pour remaining sauce over, being certain to cover all pasta. Sprinkle graded mozzarella cheese. Cover with aluminum foil. Bake in 375°F (190?C) oven about 1 hour or until tender. 6 to 8 servings. Take off aluminium foil 35mins after initial start and continu cooking for the remainder of the hour.

SPINACH AND RICOTTA CANNELLONI

Steps:

• For the tomato sauce, heat the oil in a large pan over medium heat. Add garlic and cook for 1min. Add remaining sauce ingredients and some seasoning. Simmer for 30min, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until thick.
• Meanwhile, for the filling, put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop then put into a large bowl. Mix in the ricotta, Parmesan, nutmeg and plenty of seasoning. Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom).
• Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread 1/2 the tomato sauce in the base of a 2.5 litre ovenproof serving dish, about 35 x 40cm. Pipe filling into each cannelloni tube and arrange in a single layer on top of the sauce. Top with the remaining sauce. Tear the mozzarella into strips and lay on top of the sauce.
• Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad.

ITALIAN STYLE PORK AND SPINACH CANNELLONI

Steps:

• Pre-heat the oven to 180°C.
• In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
• Place the pork mixture into a piping bag with a large 4 cm plain tube.
• Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
• Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
• Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
• Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
• Note:.
• This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.