Porcini Cannelloni Recipes

13 BEST CANNELLONI RECIPE COLLECTION FOR DINNER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious cannelloni recipe in 30 minutes or less!

PORCINI CANNELLONI

Steps:

• Sauce: Place olive oil in a large heavy-bottomed pot over medium heat.
• Add the onions and cook until onions are soft, about 2 minutes.
• Add garlic and cook until soft, about 1 minute.
• Add tomatoes and cook until mixture thickens to a rich-textured sauce, about 15 to 20 minutes.
• Season the sauce with salt, pepper and basil and parsley.
• Filling: Drain the soaked porcini from water.
• Heat 1 tbsp butter in a medium sauté pan over medium heat.
• Add onion and sauté for 2 minutes.
• Add mushrooms, garlic and continue to cook for 2 more minutes.
• Remove from heat. Let cool to room temperature.
• Place the mushroom and onion mixture into a food processor. Blend until finely minced. Transfer to a large bowl.
• Add ricotta, egg, Parmesan cheese, tarragon and parsley to the bowl.
• Stir to combine. Cover and refrigerate until ready to use.
• Assembly: Preheat oven to 375 degrees F.
• Add pasta to a pot of boiling salted water.
• Cook pasta until al dente, about 3 minutes.
• Transfer to baking sheet and cool slightly (don't overlap the pasta sheets or they will stick together).
• Lay pasta sheets flat on work surface.
• Spoon filling into a line on pasta sheets, dividing evenly among the 8 sheets.
• Roll up the pasta sheets and place the cannelloni into an oiled baking dish seam side down.
• Pour the sauce over the cannelloni.
• Sprinkle with parmesan cheese.
• Cover with foil.
• Bake in preheated oven until hot and bubbling, about 30 to 35 minutes.

MEAT AND SPINACH CANNELLONI

Steps:

• Pour the hot stock over the porcini in a small heatproof bowl. Let stand until softened, about 20 minutes. Drain the porcini, reserving the liquid. Rinse the porcini to remove sand and grit, and strain the soaking liquid through a coffee filter or a double thickness of cheesecloth. Reserve the mushrooms and liquid separately.
• Preheat the oven to 400° F. Cut the pork into 2-inch pieces and place them in a roasting pan large enough to hold them comfortably. Add the carrots, celery, onion, rosemary leaves, and the reserved porcini. Season lightly with salt, drizzle 3 tablespoons of the olive oil over all, and toss well. Pour in the wine. Roast until the wine has evaporated and the meat begins to brown, about 25 minutes. Continue roasting, adding 1/2 cup of the reserved mushroom-soaking liquid every 15 minutes or so, until the meat and vegetables are well browned and the meat is tender, about 2 hours. At the end of the roasting, there should be about 1 1/2 cups of liquid in the roasting pan. Drain the meat and vegetables, reserving the liquid. Toss the mortadella in with the meats and vegetables and cool to room temperature.
• Meanwhile, in a wide skillet, heat the remaining 2 tablespoons oil over medium heat. Whack the garlic with the flat side of a knife, add it to the oil, and cook until lightly browned, about 2 minutes. Add as much spinach as will fit comfortably into the pan. Continue cooking, stirring and adding the remaining spinach a large handful at a time when the spinach in the pan wilts enough to make room, until all the spinach is added. Season lightly with salt and pepper and cook until all the spinach is wilted and tender. Remove from the heat.
• Make the béchamel sauce.
• Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir in 1/4 cup of the grated cheese and 1/2 cup of the béchamel sauce, blending the filling well as you do. Season to taste with salt, pepper, and nutmeg. Beat the eggs until foamy, then stir them into the ground-meat mixture.
• Preheat the oven to 375° F. Ladle about 3/4 cup of the béchamel sauce in an even layer over the bottom of each of two 13 × 9-inch baking dishes. Spoon 1/3 cup of the filling in a more or less even mound along one edge of one of the pasta squares. Roll up into a tube, pressing and evening out the tube as you roll. Arrange the cannelloni into the prepared baking dish, side by side and seam side down. Divide the remaining béchamel evenly between the two baking dishes, smoothing it into an even layer over the cannelloni. Drizzle about three-quarters of the reserved meat-cooking liquid over the cannelloni, dividing it evenly. Sprinkle the tops with 1 cup of the grated cheese. Cover the dishes with aluminum foil and bake 20 minutes. Uncover the baking dishes and bake until the tops are golden brown and bubbling, about 20 minutes. If the tops are browning unevenly, rotate the baking dishes from side to side and shelf to shelf, then continue baking. Let stand 5 minutes before serving. Lift the cannelloni to warm plates with a spatula and spoon some of the sauce over each serving. Pass additional grated cheese if you like.