Cannelloni are cylinders of fresh pasta filled with meat sauce and béchamel sauce , a rich and tasty first course that, like lasagna, baked pasta and meatloaf, is a real Sunday classic .
Typical of the Emilian tradition: they are prepared with egg pasta sheets that are filled and rolled into a cylinder, then seasoned with tomato sauce and finally cooked in the oven.
Cannelloni are perfect for family meals , but also for festive occasions or as a complement to the Christmas menu: golden on the outside and soft on the inside, they delight adults and children alike.
Grandma’s classic recipe involves the use of homemade egg pasta , but if you are short on time you can replace it with ready-made pasta or dried cannelloni ready to be stuffed.
The secret to an impeccable result lies in the filling, so we recommend using fresh ingredients of the highest quality: for the ragù, for example, choose an excellent minced meat, opt for a mix of beef and pork, as in our case if you want a tastier result, or use chicken, veal or turkey according to your preferences.
The consistency must therefore be creamy but not liquid, so that the filling does not leak during cooking: both the béchamel sauce and the ragù must therefore be quite firm and dry, as well as the sauce used to season the pasta cylinders , since if it is too watery it will not be possible to gratinate it in the oven.
Excellent hot, warm or cold, stuffed cannelloni can also be made in advance and cooked when serving, or stored and enjoyed up to two days later: just reheat them in the oven to prepare them as if they had just been made. Discover the. Our recipe for making them and 6 filling ideas to try.
Ingredients
For the fresh egg noodles
00 flour
500 gr
No
5
For the filling
Mixed minced meat (beef and pork)
1 kg
Tomato puree
500 gr
Mixed vegetables (celery, carrots, onions, leeks)
150 gr
red wine
100 ml
Grated Parmesan cheese
70 gr
Extra virgin olive oil
qb
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qb
For the bechamel sauce
Whole milk
250 ml
Butter
25 gr
00 flour
20 gr
nutmeg
qb
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qb
Baby
qb
For seasoning
Tomato sauce
500 gr
Grated Parmesan cheese
20 gr
How to prepare stuffed cannelloni
Here’s how to make delicious homemade cannelloni from each preparation: we’ll start with the egg pasta and then move on to the ragù and béchamel filling. Then we’ll learn how to roll out the fresh dough for the cannelloni, how to fill them and finally how long to bake them in the oven.
How to make egg noodles for cannelloni
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