The Daring Kitchen: Cannelloni di Magro

I know, I haven’t done the Daring Kitchen challenge in 2 months, but I am back on!

I love to challenge myself in the kitchen but what I love more, is trying cuisines from other countries. When I make those dished, I always go through a great length to make my recipes as authentic as possible. Sometime its hard due to the unavailability of authentic  ingredients. Italian is a little easier to find authentic ingredient. That’s why I was happy about this month’s Daring Kitchen challenge. 

This challenge was brought to us by Manu, from Manu’s Menu

“Hello everyone! I am Manu from Manu’s Menu and have been a member of the Daring Kitchen for over a year now and LOVE it! I was born and brought up in Milan (Italy) by Sicilian parents and my passion for cooking can be traced back to my childhood, when I used to prepare meals with my parents. After moving to Australia in 2006 and becoming a mother of 2 beautiful daughters, I decided to create a blog to share my passion for cooking and to spread the concept of authentic Italian home cooking to the world. In fact, I often find that Italian cuisine outside of Italy is nothing like the original, so today I would like to challenge all of you to cook an Italian classic, the traditional way. I am very thrilled to be hosting this month’s challenge: Cannelloni.”

“Cannelloni are often mistaken for what is known as “manicotti” in many parts of the world.  “Cannelloni is often erroneously referred to as manicotti (Italian: sleeves) (English pronunciation: /ˌmænɨˈkɒtiː/), which is actually a filled Italian dinner crepe, as opposed to pre-rolled pasta.[1] While manicotti and cannelloni are sometimes used interchangeably in preparing non-traditional versions of some dishes, in traditional Italian cooking cannelloni are made with pasta and manicotti with a specialized crepe pan, and the two have particular uses. Although both terms are plural nouns in Italian, the English term is often construed as singular, particularly when used as the name of the dish.””

Cannelloni was wonderful!! This was a first time I made my own pasta. Gotta tell you… my arms still hurt. When making this type of pasta (thin sheets)…it really is easier to have the pasta maker, but it was possible to do it with a rolling pin. 

“Cannelloni di Magro is one of the most classic recipes for cannelloni. “Magro” means “lean”, but when used in a recipe it actually means “without meat”, so it is a vegetarian dish. The filling is very simple and it is made up of spinach, ricotta and Parmigiano Reggiano.”

2/3 cup plus 2 teaspoons plain, all-purpose flour
1 large egg

Bechamel Sauce:
2 cups  whole milk, hot
3½ tablespoons butter
1/3 cup flour
1 pinch salt
1 pinch nutmeg

Cannelloni Di Magro:
Cannelloni sheets
10 oz cooked or frozen spinach
1-2/3 cups ricotta
2 cups Pecorino Romano, finely grated
Salt and pepper
1 pinch nutmeg
1 large egg
Béchamel sauce as per above recipe



1. Put the flour and eggs in a food processor and mix. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour.
2. Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
3. Split the dough into 4 even pieces.
4. Roll the dough until really really thin. Pretty much as thin as you can possibly make it with a rollong pin (Unless you are using the pasta maker, than start at #1 setting and slowly work your way to #7)

Bechamel Sauce:

1.   Melt the butter in a sauce pan.  Add the flour and whisk constantly until well incorporated: this is the “roux”. Let it cook for a minute or two.
2.  Using silicone whisk, start adding hot milk to the roux, pouring very slowly, while mixing continuously until the milk is well incorporated. Do not add more milk unless it is well incorporated. Keep doing so until all the milk is incorporated.
3. Add salt and nutmeg and cook it on a low flame for 10 minutes or until it thickens.
4. Cover and set aside.


1. Squeeze the spinach very well. Combine ricotta, spinach, egg, 1 1/2 cups of Pecorino Romano, salt and nutmeg. Mix well set aside.
2. Boil the pasta sheets, one by one in a large pot, for about 1 minute each.
3. Lay out one sheet of cooked pasta and put 1/4 closer to the bottom  of the pasta sheet. Roll it over to make a cannellone. Do so for the remaining of pasta and spinach/ricotta mix.

4. Lightly grease an 8×8 casserole dish. Pour a little bit of sauce on the bottom. Lay the rolled cannelloni side by side in the casserole dish. Cover with the remaining sauce. Sprinkle with remaining Pecorino Romano, evenly.

5. Bake at 350 for 20 minutes.


* I am linking this recipe to   THESE GREAT PARTIES, in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!?


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  1. Becca @ Amuse Your Bouche says

    I absolutely love canneloni, I usually have it in a tomato sauce but this looks even better. Well done for making your own pasta!! :)

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