How to Make Perfect Cannelloni | Pasta Grannies
It's time for a cannelloni revival! Chef and teacher Carla Tomasi's recipe is delicious. It's easier than ravioli and lighter than lasagna.
Notes on this recipe:
Carla's rule of thumb when making pasta dough is: weigh your eggs. Then to calculate the flour, double this amount and subtract 10 grams. So in this video, the 3 eggs were 168g and Carla added 326g of 00 flour.
For the filling you need:
300g chard or chard and spinach - picked over and cleaned weight
250g cows milk ricotta - well drained (or sheep's milk - more flavour but also more watery)
4 tablespoons grated parmigiano reggiano
several scrapes of nutmeg, salt and pepper
a tablepspoon of chopped fresh marjoram
For the thin béchamel sauce:
300ml full fat milk
30g butter
20g plain flour
Salt and black pepper
Lemon zest
Few mint leaves- chopped
Carla teaches at the Latteria Studio in Rome and you can find out more about her classes here:
Subscribe and see you every Thursday for a regular helping of Pasta Grannies!
Notes on this recipe:
Carla's rule of thumb when making pasta dough is: weigh your eggs. Then to calculate the flour, double this amount and subtract 10 grams. So in this video, the 3 eggs were 168g and Carla added 326g of 00 flour.
For the filling you need:
300g chard or chard and spinach - picked over and cleaned weight
250g cows milk ricotta - well drained (or sheep's milk - more flavour but also more watery)
4 tablespoons grated parmigiano reggiano
several scrapes of nutmeg, salt and pepper
a tablepspoon of chopped fresh marjoram
For the thin béchamel sauce:
300ml full fat milk
30g butter
20g plain flour
Salt and black pepper
Lemon zest
Few mint leaves- chopped
Carla teaches at the Latteria Studio in Rome and you can find out more about her classes here:
Subscribe and see you every Thursday for a regular helping of Pasta Grannies!
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