Name: Cannelloni Verdi con Ripieno di Carne (Green pasta tubes with meat filling)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons (2 X 15 ml spoon) cooking oil; 2 oz (50 g) mortadella sausage or cooked ham, chopped; Salsa Piccante col Pomodoro; 8 oz (225 g) fresh ricotta or curd cheese; 18-20 dried cannelloni tubes, or home-made green pasta sheets made with 2 eggs; 2 oz (50 g) freshly grated parmesan cneese; 1 pint (600 ml) Salsa Piccante col Pomodoro; salt and freshly ground black pepper; 1 egg; 3 shallots, chopped very finely; 8 oz (225 g) very lean minced beef; Egg pasta sheets, optional

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

In this recipe the green cannelloni are stuffed with a creamy meat filling and covered with spicy tomato sauce. I find it a particularly good main course for a luncheon, and any leafy salad that did not contain tomato would be an ideal accompaniment.

Ingredients

Basic recipes

Salsa Piccante col Pomodoro
Egg pasta sheets, optional

Method

To make the filling, heat the oil in a frying pan and sauté the shallots until translucent. Add the beef and cook, mashing it with a fork until it loses its raw colour. Then mix it in a bowl with the mortadella or ham, ricotta or curd cheese, grated cheese and egg. Season if necessary.

If you are using dried cannelloni, cook them for about 15 minutes, or the time stated on the pack, but