Ingredients
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18-20 Fresh Pasta Sheets
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1 Onion
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Extra Virgin Olive Oil
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500g Minced Beef
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700g Ricotta Cheese
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150g Mascarpone Cheese
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a good pinch Ground Nutmeg
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200g Grated Parmesan Cheese
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800g Tinned Chopped Tomatoes
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a handful Fresh Basil Leaves
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160ml Double Cream
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Sea Salt
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Freshly Ground Black Pepper
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to serve
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100g Shaved Parmesan
Directions
This another recipe that was introduced to me by my husband. When my husband said he wanted to make it I thought that Cannelloni was just lasagne but in a different style. I couldn’t have been more wrong. The flavour is much more of fresh tomato – combined with the cheese it tastes of summer whatever the day.
What you can do make the filling in advance and then fill the pasta tubes and construct the dish closer to dinner time (I often do this!)
The recipe calls for fresh pasta sheet but you can if can use dried cannelloni tubes, although they are a little more difficult to fill and you’ll just need to ensure they are cooked through. Also, while the recipe mentions beef a 50/50 mix of beef and pork works excellently too.
Serve with shaved parmesan and a nice glass of red wine (if you wish).
Steps
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1
Done
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Preheat the oven to 200°C |
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2
Done
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Finely chop and fry the onion in olive oil until golden |
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3
Done
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Add in the minced beef (or beef & pork mix) and season with salt and freshly ground black pepper. |
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4
Done
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Once the meat has cooled, mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. |
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5
Done
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Taste the mixture and then season with salt and freshly ground black pepper. |
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6
Done
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Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. |
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7
Done
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Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. |
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8
Done
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Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. |
