Veal and Spinach Cannelloni

Name: Veal and Spinach Cannelloni
Yield: Serves 5 as a main course
Cuisine: Italian
Ingredients: 1 egg; nutmeg; 40 g proper breadcrumbs (if required); 100 g butter; 250 ml white wine; 250 g fresh spinach; 150 g fresh ricotta; 80 g grated Parmesan; 100 ml light tomato sauce; 1 bay leaf; 100 g flour; 1 litre milk; 300 g egg pasta (plain or enriched); 1 stick celery, finely diced; 1 smallish onion, diced; 4 tablespoons extra virgin olive oil; 2 cloves garlic; 1 tablespoon finely chopped fresh sage or oregano; 1 tablespoon finely chopped fresh sage or oregano; 1 teaspoon finely chopped fresh rosemary; 300 g minced veal

Preparation info

Serves
5
as a main course

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

The following recipe is an Americanised one — it has everything inside (meat, cheese, vegetable), where an Italian recipe might be simpler (you could use the spinach and ricotta filling from ravioli to great effect). This recipe is delicious though.

Ingredients

Filling

2 cloves garlic
4 tablespoons extra virgin olive oil
1

Starter

Method

To make the filling, break the garlic cloves to release the flavour and fry in a wide pan in the oil until starting to brown. Remove and discard the garlic, adding the onion and celery along with a good pinch of salt. Fry together until tender (5–10 minutes), then add the meat. Fry over a high heat, stirring and breaking up with a spoon for the first 5 minutes, then as little as possible to giv