Cannelloni with Ragù and Bechamel Sauce Recipe
Cannelloni, one of the classic Italian dishes that epitomizes the beauty of comfort food, is a delightful combination of pasta, rich ragù, and velvety bechamel sauce. This dish, often reserved for special occasions, is perfect for a family meal or a gathering with friends. The homemade pasta, filled with a hearty meat sauce and baked with a creamy béchamel topping, offers a perfect blend of flavors and textures. Below is a detailed step-by-step guide to prepare this classic Italian recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 100g |
| Egg | 1 |
| Whole milk | 300g |
| Butter | 20g |
| All-purpose flour (Farina 00) | 20g |
| Nutmeg | To taste |
| Salt | 1 pinch |
| Sausage (Salsiccia) | 200g |
| Beef (Carne bovina) | 300g |
| Parmigiano Reggiano DOP | 100g |
| Extra virgin olive oil | To taste |
| Onion (Cipolle) | 80g |
| Celery (Sedano) | 60g |
| Carrot (Carote) | 80g |
| Red wine (Vino rosso) | 50g |
| Salt | 1 pinch |
| Black pepper (Pepe nero) | 1 pinch |
| Tomato passata (Passata di pomodoro) | 300g |
| Parmigiano Reggiano DOP (for topping) | 15g |
Instructions
Step 1: Preparing the Ragù
Start by preparing the ragù, which will serve as the rich filling for the cannelloni. Begin by finely chopping the celery, carrot, and onion. These vegetables form the base of your sauce, adding both flavor and sweetness. Next, remove the casing from the sausage and chop the meat into small pieces.
- Heat a large saucepan over medium heat and add a drizzle of extra virgin olive oil.
- Once the oil is hot, add the chopped sausage and beef, cooking them until browned and well-cooked. Stir occasionally to ensure the meat doesn’t burn.
- Add the finely chopped vegetables (onion, carrot, and celery) to the pan and stir them into the meat mixture. Continue to cook on medium-high heat, allowing the vegetables to soften and the flavors to meld together.
- Once the vegetables have softened, pour in the red wine and allow it to simmer for a few minutes until the alcohol evaporates.
- Add the tomato passata to the meat and vegetable mixture. Stir well to combine, and then rinse the passata jar with a bit of water to collect any remaining tomato sauce. Add this to the pan.
- Season with salt and black pepper to taste. Cover the pan and simmer the ragù on low heat for about 45 minutes, stirring occasionally. The ragù should reduce and thicken, taking on a deep, rich flavor. Once the ragù is ready, set aside 250g for filling the cannelloni, and leave the rest in the pan for layering.
Step 2: Preparing the Pasta Dough
Now it’s time to prepare the homemade pasta dough for the cannelloni. The dough will need time to rest to become elastic and easy to handle.
- On a clean surface, make a well with the 100g of flour. Crack the egg into the center of the well and gently whisk it with a fork.
- Gradually incorporate the flour into the egg until a dough begins to form.
- Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour.
- Once the dough is well-kneaded, wrap it in plastic wrap and let it rest for 1 hour at room temperature. This resting period allows the gluten to relax, making it easier to roll out the dough later.
Step 3: Making the Bechamel Sauce
While the dough is resting, prepare the bechamel sauce. This creamy sauce will top the cannelloni, adding richness and smoothness to each bite.
- In a small saucepan, heat the whole milk over medium heat. Add a pinch of nutmeg and salt to infuse the milk with flavor.
- In a separate larger pan, melt the butter over medium heat. Once melted, add the 20g of flour and cook it for 2-3 minutes, stirring constantly, until it forms a roux (a smooth paste).
- Gradually pour the warm milk into the roux while stirring continuously to avoid lumps. Continue to cook and stir until the sauce thickens to a creamy consistency, about 4-5 minutes.
- Once the bechamel sauce has thickened, remove it from the heat. If the sauce is too thick, you can thin it out by adding a bit more milk. Set it aside, covered with plastic wrap directly on the surface of the sauce to prevent a skin from forming.
Step 4: Assembling the Cannelloni
Once the ragù, pasta dough, and bechamel sauce are prepared, it’s time to assemble the cannelloni.
- Bring a large pot of salted water to a boil. Roll out the pasta dough into thin sheets, about 2mm thick, and cut them into rectangles of approximately 10×15 cm.
- Blanch the pasta sheets in the boiling water for about 1 minute, just until they are soft but still firm to the bite. Be sure not to overcook them. Remove the sheets from the water and place them on a clean kitchen towel, ensuring they don’t stick together.
- Now, take a spoonful of the cooled ragù mixture and spread it along one edge of each pasta sheet, leaving about 2cm from the edge. Roll the pasta sheets tightly into tubes.
- In a baking dish, spread a small amount of bechamel sauce on the bottom to prevent the cannelloni from sticking. Arrange the filled cannelloni in the dish, seam-side down.
- Once all the cannelloni are in the baking dish, cover them with the remaining bechamel sauce and pour the remaining ragù over the top.
- Sprinkle the grated Parmigiano Reggiano (15g) on top of the cannelloni for an added cheesy crust.
Step 5: Baking the Cannelloni
- Preheat the oven to 180°C (350°F).
- Cover the baking dish with aluminum foil and bake the cannelloni for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Let the cannelloni cool for a few minutes before serving. This will help the filling set and make the cannelloni easier to cut.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 32g |
| Carbohydrates | 52g |
| Fat | 30g |
| Saturated Fat | 14g |
| Fiber | 3g |
| Sugar | 5g |
| Cholesterol | 85mg |
| Sodium | 480mg |
Tips for Perfect Cannelloni:
- Make Ahead: You can prepare the ragù and bechamel sauce a day ahead to save time. Store them in the refrigerator and assemble the cannelloni when ready to bake.
- Vegetarian Option: For a meatless version, replace the sausage and beef with a mix of sautéed vegetables like spinach, mushrooms, and ricotta cheese.
- Freezing: This dish freezes beautifully. Simply assemble the cannelloni, cover with sauce, and freeze before baking. When ready to serve, bake directly from frozen, adding about 10-15 minutes to the cooking time.
This Cannelloni recipe, with its luscious meat filling, creamy bechamel sauce, and delicate pasta, will surely become a favorite in your kitchen. Serve it with a side salad and a glass of red wine for a complete Italian-inspired meal that’s perfect for any occasion. Enjoy!
