Fresh Homemade Cannelloni

🧂 Ingredients

• 8 pcs rectangles 10 x 12 cm of fresh egg pasta dough
• 200 ml tomato sauce
• 300 ml Bechamel sauce
• 20 gr finely grated parmesan cheese
• 2 pcs chopped garlic cloves
• 1 tbsp chopped fresh ginger
• 100 gr smoked lardons
• 300 gr chopped bok choy
• 300 gr chopped fresh spinach
• 300 gr sliced rosette bok choy

  or kale
• 300 gr minced pork

Instructions

• 1 In a large skillet pan or cocotte, sauté the garlic, ginger and lardons with a
  drizzle of oil over a medium heat until fragrant.
• 2 Add all green leaves, increase the heat and quickly cook and stir all together
  for 4-5 minutes until the water is completely evaporated. Remove from the stove,
  season to taste and cool down.
• 3 Finish the filling by combining the green leaves with the minced pork and season
  taste.
• 4 Bring a large amount of water with salt to boil and blanch the fresh pasta
  rectangles for 3 minutes. Allow the pasta to cool and pat dry.
• 5 Arrange the blanched pasta on your workstation and divide the filling equally.
• 6 Make rolls to make the cannelloni.
• 7 Pour the cold tomato sauce in a baking tin.
• 8 Arrange the cannelloni in the tomato sauce, seam side down and cover with the
  bechamel sauce.
• 9 Sprinkle the grated parmesan on top and bake 160°C for 30-40 minutes until
  golden brown and bubbling.

Nutrition Info