New Cannelloni Recipe to Try for the Next Family Dinner

 

I love Italian food! It’s one of my favorite cuisines. I like looking for a creative twist on a traditional idea. 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. This recipe was 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. Take the flour and semolina in a small bowl and blend well. On low speed of the mixer, add flour to the wet ingredients just to incorporate.

 

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 pasta dough to 2 inch thickness, wrap dough in plastic wrap and allow dough to rest for a minimum of 30 minutes. Once the pasta dough has had enough time to rest, next step is to 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. 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 3 1/2 x 22 inch pasta sheet. NOTE: Be sure to roll out all of the 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. Season well with sea salt and blanch spinach leaves, 30 seconds. Shock in ice cold water, drain well and squeeze to remove excess 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. Be sure to mix well. Put in spinach and Parmesan cheese. Add sea salt and black pepper to preferred 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 in Volpi Pancetta and be sure to render the meat until it becomes crispy and golden brown on both sides. Remove from pan with slotted spoon and place on plate lined with paper to drain and hold.

 

Assembly:

Place one of the rolled pasta sheets on flat surface on top of a piece of plastic wrap in front of you. Using the pastry bag method, squeeze a ¾ inch bead of filling at bottom edge of pasta sheet. To help with sealing cannelloni, place thin coating of egg wash at the top edge. Next, grab the plastic wrap, lift up and roll pasta sheet over to create the cylinder shape. Once you have the cannelloni shape, cut 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. Lay the finished cannelloni atop the tomato 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. 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. Adding Pancetta as a garnish was inventive and complemented the meal nicely. Now it’s time to try it and taste for youself! A sangiovese or merlot will complement the meal nicely.