Wild Mushroom and Spinach Cannelloni with Fresh Mozzarella and Pomodoro Sauce

Chef at work shelling peas

Makes 2 Appetizer Servings


This recipe seems a bit daunting when you look at it, but actually all the components go together quite easily.



Pasta Dough

2 cups All-purpose flour

1 cups Semolina flour

6 ea Large egg yolks

2 Tbsp Extra virgin olive oil

2/3 cup Cold water



Cannelloni Filling

3oz Wild mushrooms, coarsely chopped

2ea Baby artichokes, cleaned, trimmed, and quartered or use canned (not marinated or seasoned)

1ea Shallot, minced

1 cup Baby spinach

¼ cup Heavy cream or whipping cream

2 Tbsp Grated Parmesan



Pomadoro Sauce

3 Tbsp Olive oil

3ea Large shallot, minced

5ea Garlic cloves, minced

1ea Carrot, peeled and cut into small dice

2 Tbsp Chopped fresh herbs such as basil, thyme & rosemary

Salt & pepper to taste

16oz Canned tomato with juice (we use crushed tomatoes from the San Marzano region of Italy)



2 oz Fresh mozzarella, sliced approximately ¼” thick



Make the Pasta Dough

  1. Mix flours in a large mixing bowl and make a well in center.
  2. Add yolks and extra virgin olive oil to center; mix with a fork until a thick paste forms.
  3. Add water and mix until a dough ball forms.
  4. Remove from bowl and knead for 5 minutes.
  5. Wrap in plastic wrap and refrigerate for 1 hour.



Make the Cannelloni Sheets

  1. Set up pasta machine and lightly flour your table.
  2. Roll pasta onto a solid surface countertop with rolling pin until thin enough to fit in machine.
  3. Roll out to #2 (it should take 4 or 5 times though the machine, getting a little thinner each time.)
  4. Cut rolled sheets in to 4 by 5 inch rectangles, laying the rectangles on floured parchment paper. Continue layering the sheets on floured parchment, stacking them if you need space. Cover with parchment paper. Keep in the refrigerator until ready to assemble the cannelloni.



Make the Filling

  1. Sauté mushrooms for 1 minute, until they start to soften.
  2. Add artichokes and shallot; cook for 1 minute.
  3. Add spinach and cream; cook until spinach is wilted.
  4. Remove from heat and stir in Parmesan. Season to taste.



Make the Sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add shallot, garlic, and carrot. Sauté until shallots are translucent and just starting to brown.
  3. Add tomatoes with juice and herbs; cook for 5 minutes and season.



Assemble the Pasta:

  1. Preheat oven to 400°F.
  2. Cook the pasta rectangles a few sheets at a time in boiling salted water until just tender, stirring to separate, about 90 seconds. If you are going to use them right away, drain them over the water for a few seconds then lay them on a flat surface and fill. To make ahead, transfer to a large bowl of cold water to stop the cooking process. Gently remove with a slotted spoon and lay on a flat surface; cover with a light cloth until ready to use.
  3. Place 1/2 cup of filling in a line along one short edge of each rectangle. Roll up to enclose the filling.
  4. Brush a small sauté pan or pie tin with a mixture of oil and water; arrange the cannelloni snugly in the pan, with the seam on the bottom.
  5. Top with a little sauce and fresh mozzarella.
  6. Bake until cheese is melting, approximately 5 minutes.
  7. Garnish with fresh basil and serve.



You will probably have left-over pasta dough. You can roll it into sheets and freeze it, or cut it into fettuccini and freeze.

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