Fresh homemade cannelloni are a cinch to make—all you need to do is cut, fill and roll! Piping the filling onto the pasta makes for a mess- and fuss-free assembly, but feel free to spoon on the filling if you don't have a piping bag on hand. Serve with a mixed green salad.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
- 1 Fresh Pasta Dough (recipe in Method)
- 1/2 cup all-purpose flour (approx)
- 1 egg
- 1 tablespoon olive oil
- 2 leeks (white and light green parts only) halved lengthwise and thinly sliced crosswise
- 2 portobello mushrooms stemmed, gills removed and finely chopped
- 4 cloves garlic finely grated or pressed
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon each salt and pepper
- 1/3 cup dry white wine
- 1 can brined-packed artichoke heart drained, patted dry and chopped
- 3/4 cups grated grana Padano or Parmesan cheese
- 3/4 cups extra-smooth ricotta cheese
- 1 egg lightly beaten
- 2 cups bottled strained tomatoes (passata)
- 2 cloves garlic finely grated or pressed
- 1 teaspoon liquid honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup shredded mozzarella cheese
- 3 tablespoons torn fresh basil leaves
Get the recipe: Fresh Pasta Dough
Tomato Sauce: In bowl, stir together strained tomatoes, garlic, honey, salt, pepper and 3/4 cup water. Set aside. (Make-ahead: Cover and refrigerate for up to 3 days.)
Filling: In large nonstick skillet, heat oil over medium-high heat; cook leeks, mushrooms, garlic, rosemary and half each of the salt and pepper, stirring, until softened, about 6 minutes. Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in artichokes. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In bowl, stir together leek mixture, grana Padano, ricotta, egg and remaining salt and pepper. Set aside.
Pasta: With pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with flour. Feed sheet through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until fifth-widest setting (about 2 mm) is reached.
On lightly floured work surface, cut dough into twelve 5-inch (12 cm) squares; discard scraps. (Make-ahead: Flour generously, layer between parchment paper and freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Thaw at room temperature until soft enough to fold, about 20 minutes.) Brush excess flour from tops of squares.
In small bowl, whisk egg with 1 tsp water. Working with 1 square at a time, spoon or pipe filling along bottom edge of pasta; brush egg mixture along top edge. Starting from bottom edge, roll up pasta.
Spoon one-third of the sauce into bottom of greased 13- x 9-inch (3 L) baking dish. Arrange cannelloni, seam side down, in baking dish. Top cannelloni with remaining sauce, spreading to coat; cover with foil. Bake in 375°F (190°C) oven until pasta is tender yet firm and sauce is bubbling, about 45 minutes.
Topping: Sprinkle cannelloni with mozzarella; bake, uncovered, in 375°F (180°C) oven until mozzarella is melted, about 5 minutes. Let stand for 10 minutes. Sprinkle with basil.
Tip from The Test Kitchen: There's no need to use a piping tip when filling them cannelloni—even a plastic bag with one corner cut off will do!
Makes 12 cannelloni.
Nutritional facts per cannelloni: about
- Fibre 2 g
- Sodium 552 mg
- Sugars 5 g
- Protein 12 g
- Calories 227.0
- Total fat 9 g
- Potassium 313 mg
- Cholesterol 83 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
- Iron 21.0
- Folate 30.0
- Calcium 19.0
- Vitamin A 14.0
- Vitamin C 8.0