“A favorite from a local Italian restaurant, here is a group effort to duplicate the taste at home. It is the result of many conversations with the owner, whi was very reluctant to share his recipe but gladly answered questions about our technique and ingredients. It is a work in progress; thankfully each version has been tasty so far. At the time of this posting, Rosatella is not a recognized ingredient. You will need a batch of it to cover the stuffed canneloni.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a large saute pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add veal (breaking up) and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. Add spinach and cook until soft.
  2. Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. You can also blend in the pan.
  3. Stuff mixture into cannelloni shell. Alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. I have also found that making pasta is rather easy. Roll the pasta dough out and cut in rectangles, 3x5 is a good size. Place a row of the filling down the center, fold long sides together.
  4. In each of two shallow 9- by 13-inch baking dishes, spread a layer of the Rosatella Sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat well.
  5. Scatter fontina (and mozerella) over cannelloni.
  6. Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving. Alternatively, bake in individual baking dishes.
  7. Garnish with chopped parsley.

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