NEAPOLITAN CANNELLONI with ricotta, a very simple recipe, typical Sunday main dish, delicious baked pasta recipe perfect for lunch or dinner.
Neapolitan cannelloni are very tasty, the classic Sunday dish, I make them rarely but they are very good, everyone loves them, adults and kids alike, usually, the pan is completely emptied.
The recipe for NEAPOLITAN CANNELLONI is very simple, the classic filling is with ricotta and minced meat, then covered with tomato sauce and parmesan, and once ready, they are baked.
A baked pasta main dish that I would say is complete, even if you end up eating them on Sunday always accompanied by a second course, patience, we will think about dieting on Monday.
Follow me in the kitchen today there are neapolitan cannelloni!
Published
October 6, 2018 19:12
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
P.S. I used a special bronze-drawn pasta shape, large grooved penne.
- 15 egg cannelloni
- 12.3 oz sheep ricotta (or cow)
- 14.1 oz veal minced meat
- 8.8 oz fiordilatte
- grated parmesan
- 700 canned tomatoes
- 3.4 tbsp extra virgin olive oil
- Half onion
- 1 carrot
- 1 stalk celery
- basil
- salt
- 17.6 oz all-purpose flour (or semolina)
- 5 eggs
Steps
If you decide to make the pasta by hand, pour the flour into the food processor, add the eggs, and knead.
Then roll out the dough on a floured surface and cut it into squares of about 5 inches.
Then prepare the sauce.
Chop the carrot and celery, then place them in a pan, add the onion without chopping it, if you prefer you can also do so, we don’t like it.
Then prepare the filling.
Heat the oil in a pan, then add the meat and let it cook, try to crumble it with a fork.
When the meat is almost cooked, add some tomatoes and the ricotta, then mix and let it cook a little to dry.
Stuff the cannelloni, if you make them by hand, put the filling on the squares and roll up the dough.
Oil a baking dish, add some sauce on the bottom and make a row of cannelloni, season with the sauce and the fiordilatte cut into pieces.
Continue until you finish the ingredients, sprinkle with grated parmesan and bake in the hot oven at 356°F for about 20-25 minutes.
Bon appétit
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NEAPOLITAN CANNELLONI with ricotta
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FAQ (Questions and Answers) NEAPOLITAN CANNELLONI with ricotta
Can I prepare Neapolitan cannelloni in advance?
Absolutely! They can also be frozen, both cooked and raw.
What can I add to the recipe?
You can add boiled spinach to the filling.
