http://www.thelagoodtimes.com/mixer-dough/
Create Your Own Pasta Dough with this New Cannelloni Recipe
I love Italian food! Some of my favorite cuisines are Italian-made. I’m always looking for creative twists on traditional ideas. I found a Crispy Volpi Pancetta Spinach and Ricotta Cannelloni recipe and it has very quickly become a family favorite. This cannelloni recipe is unique and fun to prepare. I found this great recipe on Chef Michael’s blog page at “volpifoods.com”. From the first taste, you will notice that the textures and flavors combine to create an Italian masterpiece!
Ingredients:
Cannelloni Pasta Dough Recipe
1 T – Extra Virgin Olive Oil
2 each – Extra Large Eggs
1/8 t – Sea Salt (fine)
1 c – All Purpose Flour
½ c – Semolina Flour
In the bowl of your stand mixer place the eggs, olive oil and sea salt. Mix on low speed with paddle attachment until well blended. Combine flour and semolina in small bowl, blend well. On low speed of mixer, add in the flour to the wet ingredients.
Remove the dough from the mixer bowl and shape into a ball. Begin to knead pasta dough on a lightly floured surface until a smooth texture is acheieved. Flatten pasta dough to 2 inch thickness, wrap dough in plastic wrap and allow dough to rest for a minimum of 30 minutes. Once pasta dough has rested, time to make sheets for cannelloni.
A rolling pin can be used; however one of the BEST kitchen tools to have is a traditional hand crank pasta machine. Slice the dough in 4 equal pieces. Begin at the widest setting and roll out the pasta dough until you achieve your desired thickness. Use a pasta sheet that is approximatrly 3 1/2 x 22 inches. NOTE: Be sure to roll out all of the pasta before adding cannelloni filling. Keep the dough moist by placing a towel or plastic wrap over.
Cannelloni Ingredients:
1 lb – Spinach, leaves only – fresh (blanched, finely chopped)
1 ½ lb – Ricotta cheese
Chef Note* – Visit Volpi web site ‘Recipes’ for “Home-made Ricotta”
1 ea – Egg, large and 1 additional egg for egg-wash
2 T – Heavy Cream
¼ t – Nutmeg, fresh ground
¼ t – Lemon zest, fresh zest
1/3 c – Parmesan cheese, fresh grated, additional for garnish
Sea Salt, Black Pepper (fresh ground)
1 bunch – Basil, fresh sliced in ribbons
12 oz – Volpi Pancetta, cut in ½ x ½ strips
1 T – Olive Oil
5 c – Marinara / Tomato Sauce
Method:
Bring large pot of water to boil. Season with sea salt and start to blanch spinach by placing in boiling water for 30 seconds. Shock in ice cold water, drain well and squeeze to remove excess water. Chop spinach very fine. (NOTE* Frozen spinach is quick, acceptable substitute)
In large mixing bowl place Ricotta cheese and add egg, heavy cream, nutmeg, and lemon zest. Mix ingredients well to incorporate. Add Parmesan cheese and chopped spinach. Create preferred seasoning by adding sea salt and black pepper. Set aside until required for cannelloni assembly.
Chef Tip: Fill a pastry bag with Spinach & Ricotta filling; this makes the cannelloni making process quick, easy and with little mess.
Volpi Pancetta ½ by ½ inch strips:
Place 1 T olive oil in sauté pan over medium low heat. Add Volpi Pancetta and render fat until Pancetta becomes crispy and golden brown on both sides. Remove from pan with slotted spoon to paper lined plate to drain and hold.
Assembly:
Place one of the rolled pasta sheets on flat surface on top of a piece of plastic wrap in front of you. Squeeze pastry bag until 3/4 inch bead of filling is put at bottom edge of pasta sheet. Put a thin coating of egg wash on top edge of cannelloni to help seal. Create a cylinder shape up grabbing the plastic wrap, lifting up and then rolling the pasta sheet over it. Once the cannelloni shape is formed, cut individual cannelloni approximately 5 ½ inches in length. Move to parchment lined sheet pan and hold refrigerated until cooking.
Cooking:
Place a layer of tomato sauce on the bottom of a baking dish, approximately ¼ inch thick. Next, lay the cannelloni on top of the tomato sauce in an even row. Cover the baking dish first with plastic wrap and then with aluminum foil. Put cannelloni in the oven at 350 degrees F for 10-15 minutes.
Place remaining marinara sauce in pot and heat to simmer and hold until plating.
Remove from oven, place cannelloni on plate or serving platter. Ladle marinara sauce over the top, garnish with fresh basil, Parmesan cheese and Volpi Pancetta strips.
Serves 4-6 people.
Chef Michael’s spinach pasta recipe is truly a wonderful rendition of traditional cannelloni. Adding Pancetta as a garnish was inventive and complemented the meal nicely. Don’t take my word for it; try it and taste for yourself! If you like wine, a sangiovese or merlot will go nicely with the meal.
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