Name: Meat-Filled Cannelloni (Cannelloni di Carne)
Total time: 2 h 15 min
Yield: Serves 6 People
Cuisine: Italy
Ingredients: 1 ¼ cups whole milk ricotta; Pasta dough, made with 2 eggs and 1 ½ cups flour; 4 tablespoons butter; Béchamel, made rather thin (the consistency of sour cream) with 2 cups milk; Salt; 1 cup canned whole peeled tomatoes with their juice, coarsely chopped; ⅛ teaspoon nutmeg; 1 ¼ cups Parmigiano-Reggiano, freshly grated; ¾ pound lean ground beef; 1 egg yolk; ½ cup mortadella, finely chopped in a food processor; 3 tablespoons yellow onion, finely chopped; Freshly ground black pepper

Preparation info

Serves
6
People

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

These elegant, delicate meat cannelloni are a specialty of Lombardy in northern Italy. Although a bit time-consuming, their preparation is really quite simple. It is essential, however, that they be rolled correctly. Cannelloni should not be a tube of pasta filled with stuffing but a thin rectangle of pasta thinly spread with the filling and rolled up like a jellyroll. The recipe that follows is essentially the way my mother made them.