Ingredients
For the fresh pasta
- 200 gdurum wheat flour
- 2eggs
For the filling
- 6Maltese fresh gbejniet (or alternatively fresh ricotta)
- 1 bouquetfresh parsley
For the sauce
- 500 gtomato sauce
- 250 gbesciamella cream
- 3 spoonsMaltese kunserva (spreadable tomato paste)
- 250 gMaltese sausage
- 50 ggrated Parmesan cheese
- 1 glassred wine (e.g. Nero d’Avola)
- 1 bouquetfresh rosemary
- 1 bouquetfresh basil
- 2 pinchesground dry oregano
Preparation
For the sauce
– prepare the pasta dough mixing flour and eggs together, let it rest for at least half an hour;
– put the garlic, rosemary and sausages in a fry pan together with some extra virgin olive oil;
– light fry some minutes until the garlic soften (do not allow the garlic to turn brown!);
– remove garlic and rosemary and pour the wine;
– add the tomato paste spoons (previously diluted in 1 glass of hot water);
– after a few minutes add the tomato sauce, oregano and basil;
– set the cooker on low flame and let it cook for at least 30 min or until sauce thickens;
– when ready, switch off the cooker and add the besciamella cream;
For the filling
– smash the gbejniet with a fork and mix them with the chopped parsley
To assemble the cannelloni
– lay down the dough with a roll-pin (pasta should be half a centimeter thick);
– cut the dough in medium-sized rectangles;
– put some filling in the middle of each rectangle and roll them to close them in a shape of cylinder;
– pour some sauce on the bottom of a baking tray;
– place the cannelloni in the tray;
– cover with the sauce and spread on top the shaved Parmesan cheese;
– bake at 180 degrees for 20/30 minutes or till golden