1/2 kg of wheat flour
1 pinch of salt
5 egg yolks
4 whole eggs
1 tablespoon of olive oil
For the filling:
500 g of gorgonzola cheese
500 g of suí cheese
1 cup of cooked and chopped spinach
For the cream:
1/4 cup of wheat flour
1/4 cup of cornstarch
1/4 teaspoon of ground nutmeg
1 bay leaf
2 tablespoons of butter
4 cups of milk
For the sauce:
500 g of peeled tomatoes, in pieces
1 clove of garlic
1 bay leaf
Salt and black pepper to taste
100 g of beef or a piece of bone
1 tablespoon of olive oil
2 tablespoons of butter
1/2 kg of wheat flour
1 pinch of salt
5 egg yolks
4 whole eggs
1 tablespoon of olive oil
For the filling:
500 g of gorgonzola cheese
500 g of suí cheese
1 cup of cooked and chopped spinach
For the cream:
1/4 cup of wheat flour
1/4 cup of cornstarch
1/4 teaspoon of ground nutmeg
1 bay leaf
2 tablespoons of butter
4 cups of milk
For the sauce:
500 g of peeled tomatoes, in pieces
1 clove of garlic
1 bay leaf
Salt and black pepper to taste
100 g of beef or a piece of bone
1 tablespoon of olive oil
2 tablespoons of butter
Place the flour on a smooth surface
Make a depression and add the remaining ingredients
Mix and knead well until a smooth and pliable dough forms
Remove some of the dough and roll it out to a thin sheet
Cut into 10 cm squares and place on a floured cloth
Cook 4 pieces of pasta at a time, in a pot filled with boiling salted water
Remove the cooked pasta with a skimmer and stock it in a cold dish, so the pasta doesn't stick together
Prepare the filling: blend the cheeses in a grinder, mix with spinach and add, if desired, black pepper and salt to taste
Place some of the filling on each piece of pasta, roll up and place in a refrigerator
Cover with this cream: mix all the ingredients in a pot
Cook until it forms a creamy sauce
Place this cream over the cannelloni
Drizzle with this sauce: add all the ingredients to a pot
Simmer for about 40 minutes or until the sauce is cooked and thickened
Remove the meat or bone and bay leaf
Add some spoonfuls over the cannelloni
Sprinkle with Parmesan cheese and serve hot
Serve 4 portions.
