List of Ingredients
- 3/4 LB. of mixed ground meat, pork and beef
- 1 1/2 CUPS of tomato sauce
- 12 OZ. of ricotta
- 5 OZ. of mozzarella, cut into 1/2” cubes
- 3/4 CUP of Parmigiano Reggiano, grated
- 3 TBSP. of tomato paste
- 8 of sheets of fresh pasta (around 4 1⁄2” x 7” in size)
- 1 of medium onion
- basil leaves
- unsalted butter
- extra-virgin olive oil
- salt
- pepper
Method
Finely chop the onion. Heat 1-2 Tbsp. oil in a large pan and sauté. Add ground meat and cook over high heat. Add white wine and let evaporate. Add tomato paste, salt, pepper, basil and 1/2 cup water. Lower heat to medium and cook for around 40 minutes until the meat is nearly completely broken up.
Preheat the oven to 350°F.
Place all the ingredients in a mixer and blend until smooth. Add ricotta and Parmigiano, and mix with a spatula until smooth. Transfer filling to a pastry bag.
Bring a pot of salted water to a boil. Fill a large bowl with iced water. Cook pasta sheets for 1 minute, then soak in iced water for 5-10 seconds.
Arrange the pasta sheets on a work-space and pat dry with a tea towel or paper towels. Pipe filling along the longest side of each pasta sheet, and roll into a cylinder.
Butter a 7”x12” baking dish, spread 2 Tbsp. tomato sauce over the bottom and place the cannelloni on top. Cover with remaining tomato sauce and mozzarella cubes, and sprinkle with Parmigiano. Place in oven and bake for around 20 minutes.