Posted on September 11, 2009. Filed under: pasta | Tags: , , , |

The word cannelloni is derived from ‘canna’ and literally means big tubes of pasta. Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni.
This recipe is a lighter alternative to the cheese and calorie laden traditional recipe. Filled with baby corn, mushrooms, spinach and olives, the cannelloni is coated with a creamy white sauce.
You can buy ready cannelloni sheet instead of making it at home.
Serve this recipe with garlic bread and dtossed green salad.

Cooking Time : 35 mins.
Preparation Time : 30 mins.

Serves 4.

For the cannelloni

1 teaspoon salt and 1 tablespoon oil for cooking the pasta

1 recipe fresh pasta dough

For the filling
1 cup mushrooms, sliced
1 cup baby corn, sliced
1 cup spinach, blanched, drained and finely chopped
6 to 8 stuffed green olives, sliced
1 teaspoon chopped garlic
2 spring onions, finely chopped
1 teaspoon dried oregano
3 tablespoons grated cheese
1 tablespoon cream
1 tablespoon butter
salt and pepper to taste
For the white sauce
2 tablespoons butter
1 tablespoon plain flour (maida)
11/2 cups milk
salt and pepper to taste
Other Ingredience
2 tablespoons grated cheese
For the cannelloni
1. Prepare the pasta dough as mentioned in the recipe.
2. Divide the pasta dough into 6 portions and roll out each portion as thinly as possible.
3. Cut each portion of the rolled out dough into a 100 mm. x 150 mm. (4″ x 6″) rectangle to make 6 cannelloni sheets.
4. Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
5. Drop the prepared pasta one sheet at a time into the boiling water and cook each sheet for 2 minutes.
6. Drain and transfer into a bowl of cold water to refresh. Drain again and keep aside.
For the filling
1. Heat the butter in a pan, add the garlic, spring onions, mushrooms and baby corn and sauté for 3 to 4 minutes.
2. Add the spinach, stuffed olives, oregano, cheese, cream, salt and pepper and mix well.
3. Keep aside.
For the white sauce
1. Heat the butter, add the flour and sauté for 1 minute.
2. Slowly pour in the milk, whisking it continuously so that no lumps form. Bring to a boil.
3. Add salt and pepper and mix well. Remove from the fire.
How to proceed
1. Place one cooked pasta sheet on a dry surface.
2. Spread 2 tablespoons of the filling mixture on one side of the sheet. Roll up the pasta sheet tightly.
3. Repeat for the remaining pasta sheets.
4. Place all the prepared cannelloni on a greased baking dish.
5. Spoon the white sauce over the cannelloni.
6. Sprinkle the cheese on top and bake in a pre-heated oven at 220°C (430°F) for 10 to 15 minutes.
7. Serve hot.


A basic pasta recipe to make lasagne, cannelloni, tortellini, ravioli or fettuccine.

Cooking Time : : 10 mins.
Preparation Time : : 10 mins.

Serves 4.

1 cup plain flour (maida)
4 tablespoons olive oil or oil
1/4 teaspoon salt
How to proceed
1. Combine all the ingredients in a bowl and knead into a very firm but smooth dough using very little water.
2. Rest the dough under a wet muslin clith for 15 minutes and use as required.
FLAVOURED PASTA DOUGH : Flavour fresh pasta dough by adding any of the following ingredients to the above recipe :-
1 tablepsoon mixed herbs (parsley, thyme, oregano, chilli flakes)
1 tablespoon crushed peppercorns
1 tablespoon garlic paste
8 to 10 saffron strands, rubbed in 1 tablespoon of warm milk.
Tips :
For lasagne, the pasta should be rolled to suit the size of the serving dish.
For fettuccine, the pasta sheet should be rolled and cut into 6 mm. (1/4″) strips.

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