Cooking Italian Recipes

 

I love Italian food! It’s by far one of my favorite cuisines. I really like finding a traditional recipe that has a new creative twist to it. One dish I found and has quickly become a family favorite is Crispy Volpi Pancetta Spinach and Ricotta Cannelloni with Marinara Sauce recipe. This cannelloni recipe is unique and fun to prepare. I discovered this recipe on Chef Michael’s blog page at “volpifoods.com”. When the textures and flavors combine, they 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. Use your paddle attachment and mix on low until well blended. Combine flour and semolina in small bowl, blend well. On low speed of the mixer, add flour to the wet ingredients just to incorporate.

 

Remove the dough from the mixer bowl and shape into a ball. On a lightly floured surface, start to knead the pasta dough until you get a smooth texture. Flatten pasta dough to 2 inch thickness and wrap with plastic wrap – allow resting for minimum 30 minutes. Once the pasta is done resting, it’s time to prepare the 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. Cut the pasta dough into 4 equal pieces. Start at the widest setting and begin to roll out the dough until desired thickness is achieved. Approximate size of pasta sheet is 3 ½ inches x 22 inches. NOTE: Roll all pasta out before assembling with cannelloni filling. Keep the dough covered with a towel or plastic wrap to prevent the pasts from getting too dry.

 

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. Seaons water with sea salt and put spinach in boiling water for 30 seconds to blanch. Take spinach out and shock in ice cold water, draink well and squeeze to remove excess water. Make sure to chop the spinch 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. Be sure to mix well. Add Parmesan cheese and chopped spinach. Use sea salt and black pepper to adjust seasoning. Move this to the side until you are ready to assemble the cannelloni.

 

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 in Volpi Pancetta and be sure to render the meat until it becomes crispy and golden brown on both sides. Remove meat from pan with slotted spoon and put on paper lined plate to allow draining.

 

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. Place a thin coating of egg wash on the top edge to help seal the cannelloni. Grab the plastic wrap, lift up and roll the pasta sheet over to create a cylinder shape. Once the cannelloni shape is formed, cut individual cannelloni approximately 5 ½ inches in length. Move cannelloni to parchment lined sheet pan and be sure to refrigerate until ready to cook.

 

Cooking:

Place a layer of tomato sauce on the bottom of a baking dish, approximately ¼ inch thick. In an even row, lay the finished cannelloni on top of the sauce. Cover baking dish with plastic wrap and then aluminum foil. Place 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 and garnish the dish with fresh basil, Volpi Pancetta strips and Parmesan cheese.

 

Serves 4-6 people.

Chef Michael’s spinach pasta recipe is truly a wonderful rendition of traditional cannelloni. The Pancetta as a garnish was clever and inventive to add to the dish. You will have to try it and taste for yourself! I would choose a sangiovese or merlot to go with your meal.

 

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