Cannelloni with Ricotta and Meat

Directions

1. Prepare fresh egg pasta sheets following the traditional method. Roll to medium thickness and cut into rectangles suitable for wrapping.
2. Blanch pasta sheets briefly in boiling salted water, then transfer to cold water and pat dry thoroughly.
3. Cook the ground meat in a pan with a little oil until browned. Add white wine and let it evaporate completely.
4. In a large bowl, mix the cooked meat with ricotta, diced mozzarella, egg, half the Parmigiano, salt, and pepper to create the filling.
5. Place a generous spoonful of filling on each pasta sheet and roll carefully to form cannelloni.
6. Arrange all cannelloni in a greased baking dish, ensuring they fit snugly together.
7. Cover with simple tomato sauce and sprinkle with remaining Parmigiano cheese.
8. Bake at 180°C (350°F) for about 20 minutes until golden on top and heated through.
9. Let rest for 5 minutes before serving.

Suggestions from Lucia

The key to perfect cannelloni is in the filling consistency - it should be creamy but not too wet. Make sure the meat is completely cooked and cooled before mixing with the ricotta. The pasta sheets should be handled gently when rolling to avoid tearing.

History

Cannelloni are a classic dish for Italy's main celebrations and festivities. Like lasagna, they represent the art of combining fresh pasta with rich, flavorful fillings. This recipe follows the same traditional pasta-making technique that creates dishes of exceptional quality.