How to make cannelloni with ragout and bechamel, recipe with dried mushrooms, butter, onion, eggs, parmesan, dried marsala, ripe tomatoes, nut broth, nutmeg and bechamel.
Ingredients for 4 people
For pasta
- 300 g of white flour
- 3 whole eggs
- 1 tablespoon of extra virgin olive oil
For the stuffing
- 200 g of minced beef
- 20 g of dried mushrooms
- 50 g of butter
- 1/2 onion
- 2 whole eggs
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
- 100 g of grated Parmesan
- 1 glass of dry marsala
- 3 ripe tomatoes, peeled and seeded
- 1/2 cup of nut broth
- 1 pinch of nutmeg
- salt and pepper
For the bechamel
- 50 g of butter
- 1/4 liter of milk
- 2 tablespoons of white flour
- 1 pinch of nutmeg
- salt and pepper
For coverage
- 50 g of grated Parmesan
- a few flakes of butter
How to prepare cannelloni with meat sauce and bechamel
To make pasta
Place the flour on the pastry board, put the eggs and a spoonful of extra virgin olive oil in the center, mix well until it forms a soft and smooth dough, make a ball and let it rest for about an hour, in a place fresh and covered with a napkin.
After pulling the dough with a rolling pin or with the appropriate machine, until you get a very thin sheet.
Cut the sheet into 6 cm wide rectangles. and 4 cm long, at least sixteen should come.
Blanch the pasta for three or four minutes in salted boiling water, then drain it, cool it under cold water, drain it again and spread it on a dry cloth.
To make the filling
Brown the chopped onion in 50 g of butter, add the minced meat and brown it for a long time, then wet it with the dry marsala, let it evaporate and add the peeled and chopped tomatoes.
Salt, pepper, put the nutmeg and cook over low heat for about twenty minutes before adding the softened mushrooms in warm water, squeezed and coarsely chopped.
Continue cooking for another twenty minutes, sprinkling with the hot broth if necessary, however the mixture must be very thick.
Remove the pan from the heat, leave to cool, then add the Parmesan and the eggs.
At this point fill the rectangles of pasta by spreading a little filling in the center, then roll the pasta and arrange the cannelloni in a baking pan or a buttered baking dish.
To make béchamel
Melt 50 g of butter in a saucepan, add the flour, mix well and gradually pour the hot milk, continue stirring to avoid the formation of lumps, add the salt, nutmeg, pepper and cook for ten minutes approx.
Cover the cannelloni with the prepared bechamel, sprinkle with plenty of grated Parmesan and sprinkle with flakes of butter.
Make gratin in a hot oven.
