Cannelloni Verdi con Ripieno di Carne

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

Green pasta tubes with meat filling

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

Europe
Italy
Main course
Pasta
Mediterranean

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