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Cannelloni with Lamb Ragu

Cannelloni Ripieni di Agnello
Served 8 to 10
-

Ingredients

Filling

2 tablespoons olive oil

1 1/2 pounds ground lamb

2 teaspoons fennel seeds

2 teaspoons minced fresh mint

Salt and freshly ground black pepper to taste

1 1/2 cups grated Pecorino Romano cheese

4 1/2 cups fresh Tomato Basil Sauce

1 recipe Homemade Pasta Dough

1 cup grated Pecorino Romano cheese

Directions

Heat the olive oil in a large sauté pan over medium high heat and cook the lamb until it is browned.  Add the fennel seeds, salt and pepper and cook for 5 minutes.  Transfer the lamb to a bowl and stir in the cheese and 1/2 cup of the tomato basil sauce.  Set aside.

Cut the rested pasta dough into 4 pieces.  Work with one piece at a time, keeping the rest covered.  Roll out the dough through a pasta machine to the thinnest setting.  Cut each sheet into 5 X 4-inch rectangles, laying the pieces on floured cloths in single layers as you make them.

In a large pot of salted boiling water, cook the cannelloni a few at a time for 2 to 3 minutes.  Remove them with a strainer, drain, and plunge them into a large casserole dish filled with ice water to cool them.  Pat them dry on a clean towel before filling them.

Preheat the oven to 350°F.

Butter two 9 x 13-inch baking pans.  Spread a thin layer of tomato sauce in the bottom of each pan.  Spread 3 tablespoons of the lamb filling on each pasta square, roll them into cylinders, and place them in the prepared pans, seam sides down, in a single layer.  Cover the cannelloni with the remaining tomato basil sauce and sprinkle the tops with the Pecorino Romano cheese.  Bake for 30 minutes.  

Serve immediately.

This recipe is featured on show 2907 – Exquisite Cannelloni.

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