Vegetable Cannelloni with Béchamel Sauce is a very simple cylindrical pasta recipe that features a filling, a simple béchamel sauce, and then baked to form a nice crust. The beauty of this recipe is that it can be prepared in advance and conveniently baked even the next day.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 851.52 (Kcal)
- Carbohydrates 69.03 (g) of which sugars 14.42 (g)
- Proteins 39.66 (g)
- Fat 48.31 (g) of which saturated 28.66 (g)of which unsaturated 16.68 (g)
- Fibers 5.67 (g)
- Sodium 1,844.81 (mg)
Indicative values for a portion of 508 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 2 eggs (medium)
- 3/4 tsp fine salt
- 1 tbsp extra virgin olive oil
- 12 oz borage
- 14 oz escarole (endive)
- 7 oz Swiss chard
- 3 1/2 oz chicory
- 3 1/2 oz spinach
- 1 egg (medium)
- 8 1/2 oz ricotta
- 1 cup Parmigiano Reggiano DOP (grated)
- 1 clove garlic
- A few sprigs marjoram
- 1 pinch nutmeg (powdered)
- 1/2 tsp fine salt
- 1 quart whole milk
- 2/3 cup flour
- 1/3 cup butter
- 1 1/2 tsp fine salt
- 1 pinch nutmeg (powdered)
Tools
The recipe contains IconA affiliate links
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Pressure Cooker
- Steaming Basket
- Bowl
- Pot
- Baking Dish
- Skimmer
Steps
Pour the sifted flour onto the pastry board, place the eggs in the center, add the oil and salt. Start mixing with a fork, gathering the flour from the sides. Finish kneading with hands to form a dough ball. Cover with a cloth and let it rest for 30 minutes
Wash the vegetables well, discarding any wilted or ugly leaves. Remove the tough fibers from the back of the borage leaves and cut off the tougher stems from the chicory. Cook them in a pressure cooker for 5 minutes from the whistle or in a covered pan with their own water. Let them cool, squeeze them well, and chop finely with a mixer or mezzaluna. Place the vegetables, grated Parmigiano, ricotta, chopped marjoram, egg, salt, and nutmeg in a bowl. Mix well and let the mix rest.
Pour the milk into a saucepan and heat until nearly boiling. Meanwhile, in a small pan, melt the butter over low heat and as soon as it melts and foams (allowing the water to evaporate), remove from heat and add the flour all at once, stirring quickly with the whisk to prevent lumps. Return to heat and keep cooking until the roux turns golden. Pour the roux into the boiling milk, stirring continuously with the whisk until the sauce thickens and begins to boil. Leave on the heat for 5 minutes, stirring constantly. Add salt and nutmeg.
Divide the dough into two pieces and roll out into thin sheets using the pasta machine, about 1/16 inch thick. Cut into 4 x 6 inch rectangles, blanch for 2 minutes in boiling salted water, drain, hold in cold water, and then place on a clean cloth. Using a spoon or pastry bag, place a roll of filling on the short side of each rectangle.
Roll each rectangle over itself. Pour some béchamel sauce at the bottom of the baking dish and place the cannelloni with the seam side down. Cover with the remaining béchamel sauce, dot with butter, sprinkle with remaining Parmigiano, and bake in a preheated oven at 392°F convection or 428°F static and cook at mid-height for 35-40 minutes until the surface is golden and crispy.
Storage
You can store the Cannelloni in the fridge for 3-4 days in an airtight container. You can freeze them raw, let them thaw in the fridge, and then bake, or freeze them cooked and thaw in the fridge, reheating for 5 minutes in the oven.
