ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
MUSHROOM, SAUSAGE, RICOTTA, AND BASIL CANNELLONI
We loved the flavor combination in this superb and easy cannelloni recipe. It's layered with sauteed mushrooms, fine cheese, sweet Italian sausage, and fresh basil. Using egg roll wrappers instead of noodles is genius. It makes them easy to layer and they have a delicate texture reminiscent of cannelloni noodles. You could serve...
Provided by Linda Dalton
Categories Meat Appetizers
Time 35m
Number Of Ingredients 20
Steps:
- 1. To prepare the mushroom filling, add oil to a large pan on the stovetop and set heat to medium/medium-low.
- 2. Add mushrooms and garlic and cook until brown (this could take anywhere from 8 to 20 minutes depending on your stove). Do not let the garlic burn! I'd rather take the time to let the mushrooms brown on a lower heat than having burnt, acrid tasting garlic. When mushrooms are done, remove to a separate bowl and set aside.
- 3. To prepare the sausage filling, saute sausage meat in a large pan on medium heat in the small amount of oil, breaking up the meat into small pieces as it browns.
- 4. Drain any oil from the pan and when the meat has lost its pink color. Add 1/4 cup of tomato sauce. Stir to combine and remove to a separate bowl and set aside.
- 5. To make the cheese mixture, combine all cheese ingredients in a medium-size bowl. You're now ready to assemble all the components and start rolling your egg roll cannelloni.
- 6. Prep the bottom of a large baking dish with 1/3 cup tomato sauce. Preheat oven to 375 degrees.
- 7. On cutting board or work surface, place one egg roll strip and in the center add 2 or 3 cooked mushrooms with garlic. This is layer one.
- 8. Top mushrooms with about 2 teaspoons of the ricotta mixture.
- 9. Now add about 2 teaspoons of the sausage mixture.
- 10. Top with a basil leaf.
- 11. Sprinkle with a pinch or two of mozzarella and Parmesan and roll this baby up.
- 12. Fold the backside of the egg roll over the top and the front side to meet the back. You should have about 1 1/4 inch overlap.
- 13. Place rolled cannelloni in the baking dish, seam side down.
- 14. Continue rolling. The assembly and rolling go quickly and by the time you're halfway through, you'll have it down to a science.
- 15. Top the cannelloni with most of the remaining tomato sauce.
- 16. Top with mozzarella and Parmesan cheese.
- 17. Bake uncovered for 35 minutes.
- 18. Let cool a bit and garnish with fresh basil. Serve warmed tomato sauce on the side.
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
BASIL AND RICOTTA CANNELLONI
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy for Kovel to use them as a topping, but if you can't find them, it's not a problem; they are an optional flourish here.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
- Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
- Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.
More about "mushroom sausage ricotta and basil cannelloni recipes"
SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
Web Sep 11, 2017 Assemble – Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes. Bake covered (but naked) – Cover with foil, then bake for 30 minutes. Cheese it! Remove foil, scatter over …
From recipetineats.com
From recipetineats.com
MUSHROOM CANNELLONI | RICARDO
Web In a saucepan, sauté the mushrooms in the oil until they begin to brown. Remove from the heat and add the ricotta. Season with salt and pepper and mix well. Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish …
From ricardocuisine.com
From ricardocuisine.com
MUSHROOM CANNELLONI | JAMIE OLIVER RECIPES
Web Method. Preheat the oven to 180°C/350°F/gas 4. Peel the onions and garlic, then pulse until very fine in a food processor. Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse …
From jamieoliver.com
From jamieoliver.com
SAUSAGE & MUSHROOM CANNELLONI
Web Dec 15, 2010 2 cups sliced white button mushrooms. 1/4 cup white wine or dry vermouth. Filling: 15-ounce container whole-milk ricotta 1 cup 1/4″ cubes of Asiago or sharp Provolone
From whatscookinchicago.com
From whatscookinchicago.com
MUSHROOM AND HERBED RICOTTA CANNELLONI - WHOLE FOOD BELLIES
Web Sep 18, 2018 1 box cannelloni shells or homemade if you have the time 2 cups marinara sauce of choice or 1 jar 2 tablespoon extra virgin olive oil 2 cloves garlic minced 4 cups white button mushrooms chopped 1 …
From wholefoodbellies.com
From wholefoodbellies.com
MUSHROOM AND RICOTTA CANNELLONI RECIPE - GREAT BRITISH CHEFS
Web Mix the cooled mushrooms with half of the chopped spinach, the grated Parmesan and ricotta. Season with salt, pepper and grated fresh nutmeg to taste. Place inside a piping bag a set aside 100g of Parmesan, grated …
From greatbritishchefs.com
From greatbritishchefs.com
SAUSAGE AND RICOTTA CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
- Fry the sausage meat in a large, hot, non-stick frying pan for 10 minutes, until it colours and the fat is released.
- Take out the browned sausage meat with a slotted spoon, leaving the fat in the pan. Add the onion, celery and chopped sage and cook for 3 minutes until soft, then add the red wine and cook until the volume of liquid has reduced by half.
- To make the sauce, heat 3 tablespoons of olive oil in a saucepan, add the garlic and basil leaves and cook for 1 minute, but do not colour the garlic.
- Preheat the oven to 180C/160C Fan/Gas 4. To fill the cannelloni, place the sausage, ricotta, egg, and parmesan mixture into a piping bag. Pick up a cannelloni tube and put one side of the tube onto a chopping board.
- Use the remaining 1 tablespoon olive oil to grease an ovenproof dish. Spoon some of the tomato sauce into the dish, so that there is a 1cm/½in in the bottom.
- Scatter the mozzarella and remaining parmesan over the top, then cover the dish with foil, making sure to seal all the way around the edge. Bake in the oven for 30 minutes, then remove the foil and cook for a further 10 minutes.
- To serve, leave to cool for a few minutes before you serve on hot plates, with extra grated parmesan and black pepper.
BAKED CANNELLONI | JOHNSONVILLE
Web Nov 15, 2022 Nestle the cannelloni in the sauce and cover with remaining béchamel sauce. Top with mozzarella cheese and Parmesan cheese. Sprinkle with oregano. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes, then serve. For serious sausage lovers.
From johnsonville.com
From johnsonville.com
BUDGET-FRIENDLY SAUSAGE CANNELLONI - DELICIOUS. MAGAZINE
Web Crumble in the sausagemeat and fry for 3-4 minutes until browned. Add 500g of the passata and some salt and pepper, then simmer for 5 minutes. Stir in the basil. Pour the …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
MUSHROOM AND RICOTTA CANNELLONI WITH TOMATO SAUCE - PASTA RECIPE
Web Jul 12, 1998 Wash the dried mushrooms, then pour 150ml (1⁄4 pint) boiling water over and leave to stand for 15min. Drain and finely chop. Lightly grease a large, shallow, …
From goodhousekeeping.com
From goodhousekeeping.com
SPINACH RICOTTA STUFFED SHELLS | RECIPETIN EATS
Web Mar 20, 2023 Preheat oven to 200°C/400°F (180°C fan). Stuff – Stuff UNCOOKED shells with spinach ricotta filling. Stuff them full! Assemble – Pour the hot tomato sauce in a 23 …
From recipetineats.com
From recipetineats.com
MUSHROOM & RICOTTA CANNELLONI RECIPE | CAMPBELL'S SOUP UK
Web 2 tins of Campbell’s Cream of Mushroom soup; 500g of ricotta; 100g of grated parmesan cheese; 1 egg; 2 jars of tomato and basil pasta sauce; 250g of grated mozzarella; ...
From campbellsoup.co.uk
From campbellsoup.co.uk
WILD MUSHROOM AND RICOTTA CANNELLONI - MORE.CTV.CA
Web Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl. Add ricotta, egg, Parmesan cheese, tarragon, parsley, salt, and …
From more.ctv.ca
From more.ctv.ca
MUSHROOM, SAUSAGE, RICOTTA, AND BASIL CANNELLONI | RECIPE
Web It's layered with sauteed mushrooms, fine cheese, sweet Italian sausage, and fresh basil. Feb 2, 2021 - We loved the flavor combination in this easy cannelloni recipe. Pinterest
From pinterest.com
From pinterest.com
10 BEST MUSHROOM CANNELLONI RECIPES | YUMMLY
Web Mar 8, 2023 ricotta, lemon, basil leaves, extra-virgin olive oil, ground nutmeg and 9 more Salmon and Mushy Pea Cannelloni Lolibox mozzarella cheese, olive oil, tomato coulis, …
From yummly.com
From yummly.com
CANNELLONI WITH SAUSAGE RAGU AND RICOTTA • LOU'S KITCHEN CORNER
Web Apr 16, 2021 Instructions. In a hot frying pan, place the broken up sausage meat and cook until it goes a little brown and the fat renders. Then remove and set to the side. In the …
From louskitchencorner.freybors.com
From louskitchencorner.freybors.com
EASY MUSHROOM, RICOTTA AND SPINACH CANNELLONI | NEW ZEALAND …
Web May 24, 2016 Method. Preheat oven to moderate, 180°C. Lightly grease a large, shallow ovenproof dish. In a large frying pan, melt butter on medium. Sauté onion for 2-3 …
From nzwomansweeklyfood.co.nz
From nzwomansweeklyfood.co.nz
You'll also love