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Ingredientes
- 2 c. all purpose flour
- 3 x egg
- 1Â 1/2 tsp salt
- 1 tsp extra virgin extra virgin olive oil
- Â Â Cannelloni Filling
- 2 x egg, lightly, beaten
- 1 x 10 ounce package spinach, trimmed, cooked, liquid removed, and, minced
- 1 x 454 g tub ricotta cheese
- 4 ounce freshly grated parmesan cheese
- 4 ounce shredded mozzarella cheese
- 3 Tbsp. minced fresh Italian parsley
- 1 pch salt
- 1 pch pepper
- Â Â Homemade Tomato Sauce
- 2 x 28 ounce cans plum tomato
- 6 sprg fresh Italian parsley or possibly 6 sprigs fresh basil, leaves
- 1 sm onion
- 2 clv garlic, halved
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 Tbsp. dry oregano
- 1/4 tsp warm pepper flakes
- 2 tsp salt
Direcciones
- Preheat oven to 350 F (180 C).
- Mound flour on counter or possibly in large bowl.
- Make a hole in the centre.
- In small bowl, whisk together Large eggs, salt and oil. Pour into hole in flour.
- Mix with fork, incorporating small amounts of flour at a time, till soft dough forms.
- Knead for about 5 min, adding more flour if necessary, till hard, smooth dough forms. Let rest for about 15 min.
- Cut dough into 4 to 6 equal pcs. Using pasta machine, roll one piece at a time through first setting twice. Continue through settings till smooth, thin pasta piece is formed.
- Lay flat on floured surface and let dry for about 15 to 30 min. Continue with remaining dough.
- Cut each strip of dough into 4 or possibly 6-inch (10 to 15 cm) rectangles.
- In large pot of boiling salted water, cook pasta for approx 3 min. Drain onto damp towel; continue till all pasta is cooked.
- Cannelloni Filling:In large bowl, stir together Large eggs, spinach, ricotta, Parmesan, mozzarella, parsley, salt and pepper.
- Place about 2 heaping Tbsp. into centre of each pasta piece. Roll up to create cylinder shape.
- Pour sufficient pasta sauce in bottom of 9x13-inch (3L) glass baking dish to cover.
- Place cannelloni snugly to fill pan.
- Pour remaining sauce over top.
- Sprinkle with Parmesan cheese and parsley.
- Cover and bake for about 25 min.
- Yield: 24 cannelloni
- Homemade Tomato Sauce:In food mill or possibly blender, puree tomatoes till smooth; pour into large saucepan.
- Add in parsley, onion, garlic, oil, oregano, warm pepper flakes and salt, and bring to boil.
- Cover and reduce heat to medium-low.
- Cook for about 2 hrs or possibly till reduced slightly and thickened.
- Yield: about 6 c. (1.5 L) of sauce.
- Tip: If you jar your own tomatoes, use two 750 mL jars of tomatoes or possibly homemade tomato puree.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 8 servings | |
| Calories 412 | |
| Calories from Fat 193 | 47% |
| Total Fat 21.7g | 27% |
| Saturated Fat 9.47g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 1484mg | 62% |
| Potassium 398mg | 11% |
| Total Carbs 30.88g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.74g | 1% |
| Protein 23.46g | 38% |
