↑

Will Cook For Smiles

Classic and Original Homecooking Recipes

  • Home
    • About Me
    • Work With Us
    • Privacy Policy
    • Subscribe!
  • Recipes
    • Popular Posts
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Healthy Dishes
    • Soup
    • Salad
    • Sandwich
    • Cauliflower
    • Drink
    • Cocktail
  • How To
  • Instant Pot
    • Instant Pot Main Dishes
    • Instant Pot Side Dishes
    • Instant Pot Soups
  • Main Dishes
    • Side Dishes
    • Chicken
    • Beef
    • Seafood
    • Pork
    • Chili
    • Pasta
    • Slow Cooker
    • Vegetarian
  • Dessert
    • Cheesecake
    • Cake
    • Cookies
    • Chocolate
  • Holidays
    • BBQ
    • Father’s Day
    • 4th Of July
    • Fall Recipes
    • Halloween
    • Thanksgiving
    • Christmas Dinner
    • Christmas Baking
    • New Year’s
    • Valentine’s Day
    • Super Bowl Recipes
    • St. Patrick’s Day
    • Easter
    • Holiday Leftover Recipes
    • Cinco de Mayo
    • Mother’s Day
Home » Dinner » Italian » The Daring Kitchen: Cannelloni di Magro

The Daring Kitchen: Cannelloni di Magro

Created: June 15, 2012 Updated: April 12, 2023 by Lyuba Brooke 8 Comments

147 shares

 

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. 

 
“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.”

Ingredients:
Pasta:
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

Directions:

Pasta:

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.

 

Cannelloni:

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.

Enjoy!!

 

Lyuba

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

147 shares

Filed Under: Dinner, Italian, Pasta, Vegetarian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Debra says

    June 20, 2012 at 12:55 pm

    Beautifully yummy.

    Reply
  2. Claireomara says

    June 19, 2012 at 11:59 am

    This look so good,making me very hungry 🙂 Thanks for linking up to Creative Mondays …

    Reply
  3. Becca @ Amuse Your Bouche says

    June 18, 2012 at 6:11 pm

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

    Reply
  4. Mjskitchen says

    June 18, 2012 at 9:03 am

    Great job meeting this challenge!  Your cannelloni  – the pasta, the sauce, and the insides – all look wonderful!  

    Reply
  5. Ruth Ellis says

    June 15, 2012 at 7:05 pm

    What a great job – particularly rolling by hand – wow!

    Reply
  6. Carla Brooke says

    June 15, 2012 at 2:58 am

    And boy was the delicious!

    Reply
  7. chef_d says

    June 15, 2012 at 6:43 am

    Wow, your Cannelloni looks delicious, great job!

    Reply
  8. meadot01 says

    June 15, 2012 at 3:15 am

    Looks terrific – will have to try di Magro next time.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

Father’s Day Recipes

closeup of ribeye steak covered in a cream sauce and parsley.

Rib Eye Steaks with The Best Cream Sauce

inside of Steak Diane after being sliced

Steak Diane

closeup of holding a cheeseburger with one hand

How To Make The Best Burgers

beef topped with herbed butter and roasted green beans

Pan Seared Steak

baked lobster tails topped with fresh parsley and herb butter

Lobster Tails Recipe

swirled chocolate mousse in a clear glass with shaved white chocolate on top.

Chocolate Mousse

two grilled steaks on the wooden cutting board with rosemary around.

How To Grill The Best Steak

sliced beef tenderloin coated in peppercorn seasoning.

Pepper Crusted Beef Tenderloin

Our Popular Recipes

Beef Tenderloin

A glass is filled with ice and rum runner cocktail.

Rum Runner

Hashbrown Casserole

baked lobster tails topped with fresh parsley and herb butter

Lobster Tails Recipe

Cauliflower Cheese Soup

Crepes folded up on a plate with whipped cream in the middle.

Crepes

Top Rated Recipes

The Best French Toast

Cauliflower Parmesan Crisps

Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

Avocado Salmon Rice Bowl

round decorative bowl filled with apple pie bread pudding topped with ice cream and a fork leaning on the side of the bowl viewed close up.

Apple Pie Bread Pudding

Smores cheesecake on a wooden table

S'mores Cheesecake

Sides

30 Min

Pasta

Salads

Breakfast

Drinks

Soups

Gluten Free

FEATURED ON:

featured on

Steak Diane

Steak Diane

May 29, 2023
Steak...
Sautéed Mushrooms

Sautéed Mushrooms

May 26, 2023
Sautéed...
Lobster Tails Recipe

Lobster Tails Recipe

May 26, 2023
This...
Greek Tortellini Salad

Greek Tortellini Salad

May 25, 2023
Greek...
Blackened Salmon

Blackened Salmon

May 25, 2023
Blackened...
Shrimp and Grits

Shrimp and Grits

May 11, 2023
Shrimp...
Chocolate Mousse

Chocolate Mousse

May 8, 2023
Chocolate...
Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

May 4, 2023
Shrimp...
Pork Carnitas

Pork Carnitas

May 3, 2023
Carnitas...
Spanish Rice

Spanish Rice

April 26, 2023
Spanish...
Privacy Policy
©2023, Will Cook For Smiles. Design by Pixel Me Designs