Cannelloni

Now that I have tried to make homemade pasta in the form of Sagne it is time to try to make cannelloni my own pasta plates.

A finished dinner ready to eat.

Make the pasta as usual and roll it out. But instead of shredding it up as before, now we need square plates. How big they are will be up to you but around 10x10 cm can be a good size that is easy to fill.

Decide how big your pasta plates should be.

Fillings

The first filling is a classic spinach-ricotta mixture.

• 300 g of finely chopped spinach leaves
• 500 g ricotta cheese
• 2 pinches of salt

Spread a dollop of the filling in a line along the pasta plate.

Spread out the filling.

Roll up the plate and blot the lower part of the plate which is overlapped by the other end. The water helps to keep the rolls together.

Some rolled cannellonis.

Since it was a little filling left over from ricotta and walnut dumplings, I took the opportunity to also use it here.

More filling.

The last filling was a pure experiment with things I like. A little bacon in the bottom with mushrooms and grated cheese on top.

Bacon, mushroom and grated cheese.

Rolled cannelloni with bacon, mushroom and grated cheese.

Put everything into a greased owen form, take some time top elaborate how they should be placed. It is better to fit them snugly than spread them out.

Sprinkle some grated cheese and pour the cream on top of it all, so that it almost covers all the rolls, if they fit snugly you will need less cream.

Place them tight and carefully.

Bake everything for 20 minutes at 235 degrees.

Ready to eat.