Cannelloniwithspinachraisinsandpinenuts Recipes

Steps:

• In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

Steps:

• First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
• Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

Steps:

• If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• Heat 2 T of the olive oil in a large skillet over low heat.
• Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
• Whisk in the flour and cook, whisking for about 2 minutes.
• Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• Stir in the nutmeg and season with salt and pepper to taste.
• Set about 1/2 cup of the spinach mixture aside.
• To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• Bring 5-6 quarts water to a boil over high heat.
• Place a large bowl of ice water next to the pot.
• Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• Using tongs, transfer the noodles to the ice water to stop the cooking.
• Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• Pat the pasta dry with paper towels before filling it.
• Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• Starting with a long end, roll up the noodle, then cut it in half crosswise.
• Place the filled noodles seam side down in the prepared dish.
• Repeat with remaining noodles and filling.
• The filled noodles should fit snugly in a single layer.
• Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• Sprinkle the cheese evenly on top.
• Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• If you'd like the top more browned, pass the dish under the broiler for a few minutes.
• Let cool for a few minutes then serve straight from the baking dish.