CANNELLONI WITH BITTER GREENS AND ARTICHOKE SAUTE
Provided by Molly O'Neill
Categories casseroles, pastas, project, appetizer
Time 2h15m
Yield Six first-course servings
Number Of Ingredients 16
Steps:
- To make the pasta, place the flour, salt, eggs and olive oil in a food processor and process until well combined. Turn the mixture out on a work surface and press the dough together. Knead until smooth. Wrap in a barely damp towel and let stand for 1 hour.
- Meanwhile, to make the filling, toss together the spinach, mesclun and arugula. Heat 1 tablespoon of olive oil in a large skillet. Add 2/3 of the greens to the skillet and set the rest aside. With the garlic clove pierced on the tines of a fork, stir the greens until wilted and tender, about 5 minutes. When cool enough to handle, press the excess moisture from the greens. Place in a food processor with the egg yolks, nutmeg, 1 teaspoon of salt, pepper, 2 tablespoons of olive oil and 1/2 cup of Parmesan. Process until smooth. Scrape into a bowl and refrigerate until ready to use.
- Divide the pasta dough in half. Roll out as thin as possible, making a rectangle slightly larger than 12 inches by 15 inches. Trim to 12 inches by 15 inches and then cut into 3-inch-by-4-inch rectangles. Repeat with the remaining dough. Let the pasta dry slightly while bringing a large pot of water to a boil. Have a bowl of ice water nearby and 2 dry towels, laid flat. Drop 6 pieces of pasta in the boiling water, wait 10 seconds, lift them out with tongs and place in the ice water. Lay the pieces flat on the towels to drain. Repeat with the remaining pasta.
- Preheat the oven to 350 degrees. Oil a medium-size shallow baking dish. Place 2 tablespoons of the filling in a line across the short side of 1 of the pasta rectangles. Roll the pasta around the filling to form a tube. Repeat until all of the filling is used. (You may have some pasta left over.) Place the cannelloni in the dish and pour the chicken broth over them. Set aside.
- Stem the artichokes and pull off the tough outer leaves. Cut them in quarters. Bake the pasta for 10 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the artichokes and saute, stirring, for 5 minutes. Add the remaining greens and saute until artichokes are tender, about 5 minutes longer. Season with 1 teaspoon of salt and pepper to taste and keep warm.
- Sprinkle the remaining cheese over the pasta and place under the broiler until lightly browned, about 3 minutes. Divide the artichoke mixture among 6 plates, top with 3 cannelloni and serve immediately.
Nutrition Facts : @context http, Calories 645, UnsaturatedFat 20 grams, Carbohydrate 77 grams, Fat 28 grams, Fiber 21 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 1447 milligrams, Sugar 5 grams, TransFat 0 grams
CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
CANNELLONI
Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
SAUSAGE & WINTER GREENS CANNELLONI
Stretch a pack of sausages and feed the whole family with this cannelloni. The meaty ragu sauce is bulked out with nutrient-dense winter greens
Provided by Cassie Best
Categories Dinner
Time 2h15m
Yield Serves 4 - 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large flameproof casserole over a medium heat and cook the onions for 8-10 mins until softened and starting to caramelise. Meanwhile, squeeze the sausagemeat from the skins.
- Push the onions to one side of the casserole, then add the sausagemeat to the other. Squash it into smaller pieces using a wooden spoon, stirring occasionally for 10-12 mins until cooked and starting to brown in places. Mix the onions back in, then add the garlic, thyme, chilli flakes and tomato purée. Cook for another 1-2 mins. Tip in the plum tomatoes, crushing them with the back of the spoon. Season and bubble for 15-20 mins until the tomatoes have broken down and the sauce has reduced to a thick ragu.
- Put the kettle on to boil. If using cavolo nero, remove and discard the tough stalks and roughly chop the leaves. For softer veg like spinach or chard, you can leave the stalks on. Put in a colander set over the sink and pour over a kettle of just-boiled water, then rinse the leaves under cold running water until cool enough to handle. Squeeze out as much water as you can, transfer to a board and finely chop. Stir the greens into the sausage ragu, cook for 1-2 mins until any excess liquid has evaporated (the mixture should be quite dry), remove from the heat and leave to cool a little.
- Melt the butter in a separate saucepan over a medium heat. When sizzling, stir in the flour to make a sandy paste. Whisk in the milk, a splash at a time, until completely incorporated. When the sauce is smooth and the consistency of custard, season well, grate in a good amount of nutmeg and stir in half the parmesan. Remove from the heat and set aside.
- Drop the lasagne sheets into a large pan of boiling salted water one at a time to prevent them sticking together, then cook for 5-6 mins, stirring until soft enough to roll up but not fully cooked through. Drain and plunge into a bowl of cold water to stop the cooking process.
- If the béchamel sauce has thickened as it's cooled down, stir in a splash more milk. Spoon a third of the sauce over the base of a baking dish roughly 25 x 35cm. Lift a sheet of lasagne out of the bowl of cold water and lay on a board with one of the short ends facing you. Spoon a generous tbsp of the sausage ragu over one end, then roll it up to enclose the filling, making a short cannelloni - there will be a little overlapping pasta. Place it in the baking dish, then continue with the remaining ragu and lasagne sheets, arranging them in the baking dish in two rows of six cannelloni. Spoon any remaining ragu over the top, then pour over the béchamel sauce to cover all the cannelloni rolls. Sprinkle with the remaining parmesan. Will keep covered and chilled for up to two days or frozen for up to two months. Leave to cool completely first. Defrost thoroughly in the fridge overnight before cooking. Heat the oven to 200C/180C fan/gas 6, then bake the cannelloni for 40 mins until bubbling at the edges and golden brown on top. Grind over some black pepper, if you like, and serve with a crisp green salad.
Nutrition Facts : Calories 564 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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