I love Italian food! Some of my favorite cuisines are Italian-made. It’s fun to try traditional meals with a creative twist. I found a Crispy Volpi Pancetta Spinach and Ricotta Cannelloni recipe and it has very quickly become a family favorite. This cannelloni recipe is unique and fun to prepare. This recipe was on Chef Michael’s blog page at “volpifoods.com”. When the textures and flavors combine, they create an Italian masterpiece!

Ingredients:

Cannelloni Pasta Dough Recipe

1 T - Extra Virgin Olive Oil

2 each - Extra Large Eggs

1/8 t - Sea Salt (fine)

1 c – All Purpose Flour

½ c - Semolina Flour

In the bowl of your stand mixer place the eggs, olive oil and sea salt. Mix on low speed until well blended. Take the flour and semolina in a small bowl and blend well. Set the mixer on low speed and add the flour to the wet ingredients.

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, wrap dough in plastic wrap and allow dough to rest for a minimum of 30 minutes. When the dough has had enough time to rest, now make the sheets for the cannelloni.

A rolling pin can be used; however one of the BEST kitchen tools to have is a traditional hand crank pasta machine. Slice the dough in 4 equal pieces. Start at the widest setting and begin to roll out the dough until desired thickness is achieved. Approximate size needed for the pasta sheet is 3 1/2 x 22 inches. NOTE: Make sure and roll out all pasta before assembling with cannelloni filling. Keep the dough covered with a towel or plastic wrap to prevent the pasts from getting too dry.

Cannelloni Ingredients:

1 lb - Spinach, leaves only - fresh (blanched, finely chopped)

1 ½ lb - Ricotta cheese

Chef Note* - Visit Volpi web site ‘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 sliced in ribbons

12 oz - Volpi Pancetta, cut in ½ x ½ strips

1 T - Olive Oil

5 c - Marinara / Tomato Sauce

Method:

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

In large mixing bowl place Ricotta cheese and add egg, heavy cream, nutmeg, and lemon zest. Mix ingredients well to incorporate. Fold in chopped spinach and Parmesan cheese. Create preferred seasoning by adding sea salt and black pepper. Set aside until 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 ½ by ½ inch strips:

Place 1 T olive oil in sauté pan over medium low heat. Add in Volpi Pancetta and be sure to render the meat until it becomes crispy and golden brown on both sides. Remove pancetta from pan with a slotted spoon and move to paper lined plate to allow draining.

Assembly:

Place one of the rolled pasta sheets on flat surface on top of a piece of plastic wrap in front of you. Squeeze pastry bag until 3/4 inch bead of filling is put at bottom edge of pasta sheet. To help with sealing cannelloni, place thin coating of egg wash at the top edge. Grab the plastic wrap, lift up and roll the pasta sheet over to create a cylinder shape. Once you have formed the cannelloni shape, cut the cannelloni into 5 1/2 inch pieces. Move cannelloni to parchment lined sheet pan and hold in refrigerator until ready for cooking.

Cooking:

Place a layer of tomato sauce on the bottom of a baking dish, approximately ¼ inch thick. In an even row, lay the finished cannelloni on top of the sauce. Put plastic wrap, followed by aluminum foil on baking dish. 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 the top, garnish with fresh basil, Parmesan cheese and Volpi Pancetta strips.

Serves 4-6 people.

Chef Michael’s spinach pasta recipe is truly a wonderful rendition of traditional cannelloni. The Panchetta added a new flavor and texture to the cannelloni. You have to taste it and see for yourself! A sangiovese or merlot will complement the meal nicely.

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