Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter - plus

  2. 6 tablespoons 90ml Butter

  3. 1/2 lb 227g / 8oz Ground pork

  4. 1/4 lb 113g / 4oz Ground veal

  5. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano - plus more for garnishing pasta

  6. 1 tablespoon 15ml Flour

  7. 1 cup 237ml Milk Salt - to taste Freshly-ground black pepper - to taste

  8. 1 pinch Nutmeg

  9. 1 Egg - beaten

  10. 1 Basic Fresh Egg Pasta dough - (see recipe)

  11. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  12. 1 cup 237ml Bechamel Sauce -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside. Preheat the oven to 350 degrees. Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath. In an 8- or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.


Send feedback