Creamy Cannelloni with Spicy Pork Ragù and Broccoli Ricotta Filling

Cannelloni with Broccoli Cream, Ricotta, and Spicy Pork Ragù

Category: Pasta Dishes | Serves: 6

Delve into the heart of Italian comfort food with these rich, flavorful Cannelloni, filled with a creamy ricotta and broccoli mixture, all perfectly complemented by a savory, slightly spicy pork ragù. This dish combines delicate, hearty pasta with a creamy filling and a fragrant, robust sauce. Whether you’re hosting a dinner party or enjoying a cozy family meal, this recipe is sure to impress with its balance of textures and deep flavors.

Ingredients:

Instructions:

1. Prepare the Ragù:
   Start by prepping the vegetables for the ragù. Peel the onion, carrot, and celery, then finely chop them to create a mirepoix (a traditional mix for sautéing). In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped vegetables and sauté them gently until softened. Add a pinch of salt to help the vegetables release their moisture.

2. Deglaze and Flavor the Ragù:
   Once the vegetables are softened, pour in the white wine and let it simmer for a few minutes until the alcohol evaporates. Continue to cook for an additional 20 minutes on medium heat to allow the flavors to meld. Stir in the sweet paprika and fennel seeds, which should be finely chopped with a mezzaluna knife to release their aromatic oils. Mix everything thoroughly, then set the ragù aside.

3. Cook the Broccoli:
   While the ragù is cooking, take your broccoli and separate the florets from the main stalk. Cut the florets in half for easier cooking. In another pan, heat a bit of olive oil and sauté the garlic until fragrant. Add the broccoli florets and cook covered for about 15 minutes until tender. Once done, remove the garlic clove and set aside the cooked broccoli.

4. Make the Ricotta Cream:
   In a separate bowl, strain the ricotta to make it extra creamy. Season it with salt, pepper, and freshly grated nutmeg. Gradually add the milk while stirring to achieve a smooth, creamy texture. Once the broccoli has cooled down, place most of it (reserving about 60g for garnish) into a mixing bowl. Use a fork to mash the broccoli, then mix it into the ricotta cream, creating a fluffy, soft filling.

5. Combine the Ragù and Broccoli Cream:
   Take the prepared ragù and combine it with the broccoli-ricotta mixture. Be sure to keep aside 300g of the ragù for the final assembly and garnish. Stir everything well to form a cohesive, creamy filling for the cannelloni.

6. Stuff the Cannelloni:
   Preheat the oven to 190°C (375°F) for static or 170°C (340°F) for a fan-assisted oven. Spread half of the remaining ricotta cream and half of the leftover ragù on the bottom of a 20×30 cm (8×12 inch) baking dish. Then, stuff the cannelloni tubes with the broccoli-ricotta mixture and arrange them in the dish. Top the stuffed pasta with the remaining ricotta cream and ragù. You can use a piping bag to easily fill the cannelloni if desired.

7. Bake the Cannelloni:
   Cover the baking dish with aluminum foil and bake in the preheated oven for about 35 minutes. For a golden top, remove the foil and switch to the grill setting for the last 5 minutes. If using a fan-assisted oven, reduce the temperature to 170°C and bake for 25 minutes.

8. Serve:
   Once the cannelloni are cooked through and the top is golden and bubbly, remove from the oven and let it rest for a few minutes before serving. Garnish with the reserved broccoli florets and freshly grated Grana Padano.

Enjoy your Cannelloni with Broccoli Cream, Ricotta, and Spicy Pork Ragù – a dish full of flavor, perfect for any occasion!

This recipe will bring a comforting and richly layered flavor to your table, where creamy ricotta and the subtle sweetness of broccoli contrast beautifully with the spicy and savory pork ragù. It’s a wonderful choice for a festive meal or simply a cozy weeknight dinner. Bon appétit!