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Cannelloni Santopadre



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Cannelloni Santopadre
Gourmet Archives

2 cups flour
3 large eggs
1 large egg yolk
1 teaspoon olive oil
1 teaspoon salt

Tomato Sauce:
1 onion, minced
1/4 pound prosciutto, diced
1/2 cup minced mushrooms
1/4 cup olive oil
1 tablespoon flour
2 tablespoons minced fresh parsley
A 1-pound tin Italian plum tomatoes, chopped, including liquid
3 large tomatoes, peeled, seeded and chopped
1/2 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon sugar

White Sauce:
1 tablespoon minced onion
3 tablespoons unsalted butter
3 tablespoons flour
2 cups milk, scalded
White pepper

1 pound spinach, trimmed and washed well
1/2 pound ricotta
2 tablespoons freshly grated Parmesan cheese
1/4 pound prosciutto, minced
1 small onion, minced
1 small egg
Fresh bread crumbs as a binder

6 tablespoons freshly grated Parmesan

For the pasta:  Into a bowl sift the flour, make a well in the center and add the eggs (beaten together lightly), the oil and the salt. Combine the mixture well and add enough warm water, several drop s at a time, to form a firm ball of dough. Let the dough rest, covered with an inverted bowl, for 1 hour. Halve the dough and reserve one half for another use. Knead and roll the dough until the lowest notch of the pasta machine is reached. Cut each sheet into 10-inch lengths, each about 5 inches wide. (there should be twelve 10-inch-long sheets). Let the sheets dry on a floured surface without touching for 30 minutes.
For the tomato sauce:
  In a stainless steel or enameled saucepan cook the onion, prosciutto and mushrooms in 3 tablespoons oil, stirring, until the onion is softened. In a small bowl combine the flour with the remaining 1 tablespoon oil to form a paste. Add it to the pan with the parsley, the tinned tomatoes, the fresh tomatoes, the bay leaf, the thyme, the basil, the sugar, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 45 minutes.
For the white sauce:
  In a saucepan cook the onion in the butter over moderate heat, stirring, until it is softened. Stir I the four and cook the roux over low heat, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously and whisk the mixture until it is thick and smooth. Add white pepper and salt to taste. Simmer, stirring occasionally, 15 minutes. Cover the sauce with a buttered round of waxed paper [to prevent a skin from forming].
For the filling:
In a large saucepan steam the spinach in the water that clings to its leaves, covered, over moderately high heat until it is wilted and squeeze it dry – gently but thoroughly. In a food processor fitted with the steel blade, purée the spinach, ricotta, Parmesan, prosciutto, onion, egg and salt and pepper to taste until the mixture is well combined, adding breadcrumbs if the filling is too moist. (The filling should just hold together.)
Have ready in a large bowl 8 cups ice water. In a kettle of boiling salted water boil the pasta sheets, 3 at a time, for 3 to 4 minutes, or until they are al dente and transfer them with a slotted spoon to the ice water. Drain the pasta, add enough fresh cold water to the bowl to cover the pasta and drain the pasta well. Spread the pasta on a smooth surface, divide the filling among the sheets, spooning it onto the lower third of each sheet and roll up the sheets. Halve the rolls and arrange them seam-side down in a buttered baking dish just large enough to hold them in one layer. Pour the tomato sauce over the cannelloni, top each roll with a strip of the white sauce and sprinkle the sauce with 3 tablespoons Parmesan. Bake 15 minutes at 375 degrees F. Sprinkle with the remaining 3 tablespoons Parmesan and bake 15 minutes more, or until the top is golden brown and the sauce is bubbling. Serves 6.

Featured Archive Recipes:
Spinach, Ricotta and Prosciutto Cannelloni (quick version) 
The Major's Cannelloni al Forno
Don Camillo's Ravioli

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