Perfect Cannelloni

Prep Time:

Cook Time:

Serves: 4-6

Fresh Pasta

600g 00 flour

6 large eggs

To assemble Cannelloni

One quantity of pasta dough

Around 300g of prepared filling

Place the flour in a medium bowl. Make a well in the centre and add the egg yolks. Use a fork to gently incorporate the egg yolks into the flour until a dough forms. Transfer the dough onto a lightly floured surface and knead for 5 minutes or until the dough is soft and silky.

Cover with plastic wrap and rest in the fridge for 30 minutes before rolling out.

Remove the dough from the fridge and divide into four equal portions. Set your pasta machine to the widest setting and gently dust the machine with a little extra flour. Flatten the dough slightly in your hands and then feed the dough through the machine. Fold the dough into thirds and feed through again. Repeat this process four more times or until smooth.

Cut the portion in half and continue to feed the pasta through the machine. With each pass, reduce the setting on the pasta machine, and repeat until the pasta is 1-1.5mm thick. Lay the two pasta sheets on a lightly floured tray or surface, and cover with a clean tea towel.

Repeat these steps for the remaining 3 dough portions to create another 6 sheets.

Once all 8 sheets are assembled, cut the pasta into 10 x 15cm rectangular pieces.

Lay one rectangular piece on a clean surface and place two or three tablespoons of cannelloni filling along the long side of the rectangle. Use a pastry brush (or your fingertip) to brush a small amount of water onto the opposite side of the rectangle, and then very carefully roll the pasta to form the cannelloni. Place into a lightly greased baking dish seam-side down. Repeat this process for the remaining pasta rectangles and cannelloni filing.

Use a mix of Spinach and Perfect Italiano Ricotta as a classic filling, cover the cannelloni with Napoli sauce, and sprinkle with grated Perfect Italiano Romano before baking for a delicious dinner.