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Ingredientes
- 12 sm baby carrots Salt to taste Freshly-grnd black pepper to taste
- 12 x red beets
- 12 x golden brown beets
- 12 x shallots caramelized
- 7 Tbsp. extra virgin olive oil
- 1/2 tsp sugar
- 4 1/2 c. baby spinach or possibly beet greens
- 1/2 c. roasted hazelnuts minced
- 2 Tbsp. toasted bread crumbs
- 2 Tbsp. amaretti cookie crumbs
- 2 Tbsp. grated aged Parmigiano-Reggiano
- 1 1/2 c. vegetable stock
- 6 Tbsp. butter
- 3 tsp minced sage
- 2 c. flour
- 1 tsp salt
- 2 whl Large eggs
- 3 x egg yolks
- 3/4 c. ricotta cheese
- 1/2 c. goat cheese
- 1/4 c. mascarpone cheese
- 1 Tbsp. diced shallots
- 2 tsp minced thyme leaves
- 1/4 Tbsp. extra virgin olive oil
- 1 x egg yolk
- 1 c. sauteed spinach squeezed dry, and minced
Direcciones
- Place carrots on a piece of foil and drizzle with a Tbsp. of extra virgin olive oil. Sprinkle with salt and pepper. Seal and roast in 350 degree oven for 12 to 15 min till tender. Cut in half when cold.
- Place red and golden brown beets on separate pcs of foil, drizzle a Tbsp. of extra virgin olive oil on each, sprinkle with salt and pepper and fold foil. Roast in 350 degree oven for about 30 to 40 min, till knife tender. Peel and cut into quarters when cold.
- To caramelize shallots, heat a medium saute/fry pan and add in 2 Tbsp. of extra virgin olive oil. Add in peeled shallots and sprinkle with half tsp. sugar. Cook about 20 min on low to medium heat till they reach a caramel brown.
- To make filling, saute/fry shallots in extra virgin olive oil for about 3 to 4 min. Let cold. Combine remaining ingredients, except for cooked spinach, in bowl. Set aside.
- Next make pasta. Mix dry ingredients in bowl. Make a well, add in Large eggs. With fork, stir Large eggs into flour. Mix till dough begins to create. Knead dough till smooth and elastic, about 10 to 15 min.
- Cut dough in half and place through pasta machine at widest setting, that should be No. 1. Continue putting pasta through higher settings, once each, till you reach No. 5. Repeat with second half of dough. Cut pasta into twelve 4-inch squares.
- Fill large pot with salted water and bring to boil. Cook a few pcs of pasta at a time for about 20 seconds. Remove with slotted spoon and lay on flat work surface to cold.
- Spoon about 1 Tbsp. of cheese filling onto edge of pasta. Place half Tbsp. of cooked spinach next to filling. Carefully roll pasta over filling and tuck seam-side down. Place cannelloni on oiled cookie sheet. Sprinkle on Parmigiano-Reggiano. Cook in 400 degree oven till cheese turns a golden, about 10 to 15 min.
- While cannelloni is in oven, heat a small saute/fry pan and add in the butter. Cook on low heat till the melted butter is a golden, then remove from heat. Add in hazelnuts, sage and salt and pepper to taste.
- Heat a large saute/fry pan and add in 2 Tbsp. extra virgin olive oil. Place carrots, beets and caramelized shallots in pan and saute/fry for 2 to 3 min or possibly till warm. Add in spinach and vegetable stock and season with salt and pepper. Cook till spinach is wilted.
- Divide roasted carrot and beets mix into six separate bowls. Place 2 cannelloni on top of each mix. Spoon brown butter over each cannelloni, making sure which hazelnuts and sage are divided equally. Sprinkle each with toasted bread crumbs and amaretti crumbs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 6 servings | |
| Calories 703 | |
| Calories from Fat 362 | 51% |
| Total Fat 41.14g | 51% |
| Saturated Fat 15.67g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 1114mg | 46% |
| Potassium 1179mg | 34% |
| Total Carbs 66.71g | 18% |
| Dietary Fiber 11.2g | 37% |
| Sugars 19.81g | 13% |
| Protein 19.98g | 32% |
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