Stuffed Pasta, Sorrentine Style: Cannelloni alla Sorrentina

Name: Stuffed Pasta, Sorrentine Style: Cannelloni alla Sorrentina
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 can Italian tomatoes, crushed by hand, with juices; 237 milliliters dry red wine; 4 eggs; 828 milliliters flour; 1 bunch fresh basil, leaves cut into chiffonade; 454 grams ground pork, ground at the fattest grind; 4 servings Several gratings nutmeg; 1 teaspoons extra-virgin olive oil; 4 Tbsps extra-virgin olive oil; 113 grams pancetta, cut into 1/4-inch cubes; 237 milliliters freshly grated Parmigiano-Reggiano; 1 medium red onion, cut into 1/4-inch dice; 237 milliliters ricotta; 227 grams sweet sausage, cut into 1/2-inch thick rounds; 3 cans tomato paste

Stuffed Pasta, Sorrentine Style: Cannelloni alla Sorrentina might be just the main course you are searching for. This recipe serves 4. One serving contains 1642 calories, 72g of protein, and 92g of fat. Head to the store and pick up butter, tomato paste, olive oil, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes.

Instructions

In a 6-quart saucepan, heat the oil until smoking and add the onion. Cook 9 to 11 minutes, until soft and golden brown.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the ground pork, the sausage, and the pancetta and cook until beyond the gray, when the meat starts to brown in its own fat, about 30 minutes over medium heat.

Ingredients you will need

Ground Pork

Pancetta

Sausage

Meat

Add the nutmeg and the tomato paste and cook until deep brownish red, about 20 minutes, then add the red wine and the canned tomatoes and cook over low heat for 2 1/2 hours, stirring occasionally. Season with salt and pepper, and cool.

Ingredients you will need

Canned Tomatoes

Salt And Pepper

Tomato Paste

Red Wine

Nutmeg

Remove the fat that has floated to the top and discard. This ragu may be refrigerated for up to 5 days and frozen for up to 6 months.

Divide the pasta dough into 2 equal portions and roll each to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

Cut each rolled-out sheets into 5-inch squares.

Bring 6 quarts of water to a boil and set up an ice bath with 3 cups of ice and 4 cups of water in a bowl next to the stove. Cook the pasta squares until just al dente, about 2 minutes, and remove to the ice bath to refresh.

Ingredients you will need

Pasta

Water

Ice

Equipment you will use

Stove

Bowl

Remove each square individually, drain and set onto kitchen towels.

Equipment you will use

Kitchen Towels

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Mix 3 cups of the ragu with the ricotta and add 1/2 cup Parmigiano-Reggiano and the basil.

Ingredients you will need

Parmigiano Reggiano

Ricotta Cheese

Basil

Lay the pasta squares out, place 3 tablespoons of ragu mixture into each one, and roll up like a cigar. Butter a 10 by 14-inch glass cake pan and lay the cannelloni next to each other in 2 rows.

Ingredients you will need

Cannelloni

Butter

Pasta

Roll

Equipment you will use

Cake Form

Sprinkle with remaining Parmigiano-Reggiano, dot with butter and place in oven to bake for 18 to 20 minutes, until light golden brown on top. Allow to rest 10 minutes and serve.

Ingredients you will need

Parmigiano Reggiano

Butter

Equipment you will use

Oven

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap