This classic cannelloni di carne recipe has to be Italian comfort food at its best. Fresh pasta is stuffed with a rich, beef and ricotta filling, topped with creamy béchamel and plenty of Parmesan and then baked until golden and bubbling.
INGREDIENTS: (yields 4)
Beef Filling and Ragú:
500 gr of lean ground beef
250 gr of Ricotta
100 gr of Mortadella
350 gr tomato pureé
1 onion, finely diced
50 gr of grated parmesan cheese (plus more for topping)
1 egg yolk
1 tbsp of butter
3 tbsp of olive oil
sal and freshly ground black pepper
nutmeg
1 bay leaf
Bechamel Sauce:
60 gr of butter
60 gr plain flour
500 ml of milk
salt and nutmeg for seasoning
For the Pasta:
250 gr of all purpose flour
1 egg
1 tbsp olive oil
a pinch of salt
6 tbsp (aprox.) of water at room temperature