Ham and cheese cannelloni- serves 2/3
-2x besciamella Chef
-100g Asiago cheese
-100g shredded Fontal
-1 cup Parmigiano-Reggiano cheese, grated
-400 g ricotta cheese
-50 g butter
-8 tubes of cannelloni pasta
-8 slices cooked ham, finely chopped
How to prepare it
-Preheat the oven to 200 degrees C.
-In a small saucepan, melt the butter over medium heat. Pour in the besciamella sauce until warm. Slowly whisk in the Fontal and the Asiago cheese milk and stir continuously, until thickened and the cheeses melted completely. Set the cheese sauce aside; then stir in the salt if needed. At this point, if you like it, you can add a pinch of freshly grated nutmeg too.
-Mix the ricotta cheese and the cooked ham together, adjust with salt, pepper and a pinch of nutmeg. Set the mix aside.
-Spread a thin layer of the cheese sauce in the bottom of a 10-by-10-inch baking dish. Arrange the cannoli on a work surface. With a tablespoons, fill them with the ricotta and ham mixture and proceed until you finish the 8 cannoli. Spoon the remaining white sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.
Our wine pairing suggestion: Langhe Arneis Le Margherite DOC Organic
Sausage ragu cannelloni – serves 4
-1kg Tuscan sausage mince
-1 tbsp extra virgin olive oil
-1 large onion, finely chopped
-4 garlic cloves, crushed
-2 x 660g jars passata sauce
-large pinch caster sugar
-400g dried cannelloni pasta
-4x besciamella Chef
-140g Parmesan, grated
How to prepare it
-Start with making the filling. Dry-fry the beef in a non-stick pan on a medium-high heat, breaking it up with a wooden spoon until browned – about 8 mins. Remove and set aside. Add the oil and cook the onion for 3-4 mins, until soft. Add the garlic, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 30 mins low heat while you make the white sauce.
-Heat the besciamella sauce in a small pan, adjust with salt, pepper and a pinch of grated nutmeg if you like. Set aside.
-Pour the remaining tomato sauce into the base of 2-3 large baking dishes, spoon the beef into the cannelloni tubes using a teaspoon or a pastry bag and lay on top of the sauce. Pour on the besciamella sauce on top of the cannelloni tubes, then sprinkle with Parmesan. Cook in the oven to 200C/180C fan and cook for 40-45 mins until the pasta is tender and topping golden.
Our wine pairing suggestion: Lambrusco secco frizzante
Ricotta and spinach cannelloni, deliciously vegetarian – serves 2
-250 g of ricotta cheese
-150 g of spinach
-1 egg
-tomato puree
-1 small onion
-salt to taste
-grated Parmesan cheese
How to prepare it
-Making the ricotta and spinach cannelloni requires, first of all, a careful washing of the spinach. Sauté them in a pan for a few minutes with a clove of garlic and let them cool. In a small saucepan, fry the onion with a tablespoon of oil, add the tomato puree and cook until cooked.
-Prepare the filling by adding to a bowl the ricotta, the egg, the cooked spinach and mix well. Add the salt and, if you like it, also some grated nutmeg.
-With the help of a spoon, fill the cannelloni with the ricotta and spinach mix and place them into a square casserole. Add the tomato sauce o top of the cannelloni and bake for about 20 minutes.
-When almost cooked, add plenty of grated Parmesan cheese and leave to cook until golden, for a few minutes.
Our wine pairing suggestion: Verdicchio Castelli di Jesi Classico Superiore
Ingredients you need to make these recipes:
