Now that we’re a couple weeks into the New Year I find myself itching to clean up, organize and get the past year stored away.  Of course, personal and work related paperwork is part of this task and something we all dread. In fact I hold off for the first unfriendly weather day at this point to get started.

To keep my action plan moving forward, I figure the best place to start, and certainly more exciting, is the kitchen!   I head directly there knowing I can always find a smile and a few fond memories by digging through the freezer and pantry to see what treasures might be found.

In the freezer I find various stocks, 2 ½ gallons of fresh Pomegranate juice, a couple Prosciutto bones, Pancetta, whole duck, Etouffee roux and fruit popsicles that were a big hit this past summer.  In the pantry the first thing that jumps out at me is an entire shelf full of various tomatoes we canned from this summer’s garden – whole, diced, oven dried and crushed.

The next thought that hits me is a great food memory from 30 or so years ago; my mom’s home-made cannelloni recipe with garden tomato sauce.  Mom taught me how to make fresh pasta dough for the first time and with the addition of a few simple ingredients, we had a great meal.  In addition, we shared stories from that summer’s garden adventure and the late hours canning the harvest.  So with that in mind, I was inspired to create an updated version of home-made cannelloni and share this spinach pasta recipe with everyone.

CRISPY VOLPI PANCETTA SPINACH and RICOTTA CANNELLONI with TOMATO SAUCE

Cannelloni Pasta Dough Recipe

1 T               Extra Virgin Olive Oil
2 each        Extra Large Eggs
1/8 t           Sea Salt (fine)
1 c               AP Flour
½ c             Semolina Flour

In the bowl of your stand mixer place the eggs, olive oil and sea salt.  Using the paddle attachment, mix on low speed until well blended.  Combine flour and semolina in small bowl, blend well.  On low speed of the mixer, add flour to the wet ingredients just to incorporate.

Remove the dough from the mixer bowl and shape into a ball.  On a lightly floured surface, begin to knead pasta dough until a smooth texture is achieved.  Flatten pasta dough to 2 inch thickness and wrap with plastic wrap – allow resting for minimum 30 minutes.  Once pasta dough has rested, time to make sheets for cannelloni.

A rolling pin can be used; however one of the BEST kitchen tools to have is a traditional hand crank pasta machine.  Cut the pasta dough into 4 equal pieces, beginning at the widest setting begin to roll out the pasta dough until the desired thickness is achieved.  Approximate size of pasta sheet is 3 ½ inches x 22 inches.  NOTE: Roll all pasta out before assembling with cannelloni filling; keep covered with towel or plastic wrap to avoid pasta getting too dry.

Cannelloni Ingredients:

1 lb                Spinach, leaves only – fresh (blanched, finely chopped)
1 ½ lb          Ricotta cheese
Chef Note* – Visit Volpi website ‘Recipes’ for “Home-made Ricotta”
1 ea               Egg, large and 1 additional egg for egg-wash
2 T                Heavy Cream
¼ t               Nutmeg, fresh ground
¼ t               Lemon zest, fresh zest
1/3 c            Parmesan cheese, fresh grated, additional for garnish
Sea Salt, Black Pepper (fresh ground)

1 bunch       Basil, fresh chiffonade cut

12 oz             Volpi Pancetta, ½ x ½ cut Lardons
1 T                  Olive Oil

4 c                   Tomato Sauce

Method:

Bring large pot of water to boil, season well with sea salt and blanch spinach leaves, 30 seconds.  Shock in ice cold water, drain well and squeeze to remove excess water.  Chop very fine.  (NOTE* Frozen spinach is quick acceptable substitute)

In large mixing bowl place Ricotta cheese, add egg, heavy cream, nutmeg, and lemon zest.  Mix well to incorporate.  Fold in spinach and Parmesan cheese.  Adjust seasoning with sea salt and black pepper to taste.  Set aside till required for cannelloni assembly.

Chef Tip:  Fill a pastry bag with Spinach & Ricotta filling; this makes the cannelloni making process quick, easy and with little mess.

Volpi Pancetta lardons:

Place 1 T olive oil in sauté pan over medium low heat, add Volpi Pancetta and render fat until Pancetta becomes crispy and golden brown on both sides.  Remove from pan with slotted spoon to paper lined plate to drain and hold.

Assembly:

Place one of the rolled pasta sheets on flat surface on top of a piece of plastic wrap in front of you. Using the pastry bag method, squeeze a ¾ inch bead of filling at bottom edge of pasta sheet.  At the top edge, place a thin coating of egg wash to assist sealing cannelloni.  Grab the plastic wrap, lift up and roll the pasta sheet over to create a cylinder shape. Once the cannelloni shape is formed, cut individual cannelloni approximately 5 ½ inches in length.  Move to parchment lined sheet pan and hold refrigerated till cooking.

Cooking:

Place a layer of tomato sauce on the bottom of a baking dish, approximately ¼ inch thick.  Lay the finished cannelloni atop the tomato sauce in even row.  Cover baking dish with plastic wrap and then aluminum foil.  Place in 350°F oven for 10-15 minutes or until hot.

Place remaining marinara sauce in pot and heat to simmer and hold until plating.

Remove from oven, place cannelloni on plate or serving platter.  Ladle marinara sauce over top, garnish with fresh basil, Parmesan cheese and Volpi Pancetta lardons.

Serves 4-6 persons

Buon Appetito!

Michael