Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!
I was really thrilled to see my friend Manu hosting this month’s challenge. If you have never been to Manu’s blog I urge to. She is a very talented blogger who shares authentic italian recipes but what really gets you hocked is how nice and friendly Manu is, she is one of the most talented yet humble and friendly bloggers I have ever met. She shares her recipes, stories and stunning photography on her blog Manu’s menu , do take the time to pay her a visit.
Making pasta from scratch has been on my to do list forever. The fact that I don’t have a pasta machine seem to push that project down the list time after time but when this challenge was announced and seeing who was hosting I just knew I had to do it.
The whole process turned out to be much easier than what I expected and the out come…out of this world!! I will never buy cannelloni ever again, the fresh homemade stuff is much better when it comes to flavor, texture and handling
Fillings:
I actually made cannelloni twice this month, the first over a week ago using a chicken basil and sundried tomato filling and that is when my oven exploded so sadly I don’t have any pictures of the finished cannelloni. The second was made today, using two fillings, cheese and pesto filling and the other was a minced meat with herbs and tomatoes. I am glad to report that all three fillings turned out great and I will be making them again and again.
Cannelloni recipe
Egg pasta
Making egg pasta is very easy. You only require eggs and flour (Italian 00 or all-purpose flour) in a proportion of (1 egg per 100 grams of flour).
Ingredients
(to make enough cannelloni for 4 persons):
100 grams (2/3 cup plus 2 teaspoons) (170 ml) (3½ oz) plain (all-purpose) flour
1 large egg
1 teaspoon vinegar (I added that to eliminate any eggy smell)
Directions:
Measure out your flour, make a well in the middle
Crack the egg in the middle, add the vinegar and then using a fork whisk the egg and start whisking in the flour gradually.
When you have incorporated most of the flour start kneading the dough, incorporating the rest of the flour (the dough will be slightly tough but when you keep on kneading it softens up a little)
Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it and begin rolling it.
Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers.
Starting with one of the narrower sides of the folded dough, start rolling it again
Keep rolling it thinner,ill it is almost 1mm thick
To make cannelloni, cut out rectangular pasta sheets (10×15 cm) (4”x6”).
BÉCHAMEL SAUCE
4 tablespoons flour
4 tablespoons butter
4 cups of liquid milk
white or black pepper
1 tablespoon of grated cheddar cheese or cream cheese
1-2 tablespoon grated parmesan
1 teaspoon oregano (optional)
Pinch of nutmeg (optional)
Heat butter in a pot
Add the flour and stir until the color begins to change(you don’t want it to go dark or else it will affect the final color of the bechamel sauce)
Lower the heat
Add the milk gradually while whisking .(you need to whisk until you have added all the milk to prevent lumps from forming)
Keep stirring until the béchamel thickens, add the oregano and basil
Add the cheese mixture and stir for two minutes
Meat filling
1 tablespoons olive oil or vegetable oil
1 large onion chopped
2 cloves garlic minced
1 large red tomatoes, peeled and cut in small cubes
1 large red or green Pepper chopped (optional)
1 large carrot, peeled and grated (optional)
2 tablespoons tomato paste
Salt
Black Pepper
1 teaspoon oregano
1 teaspoon Basil
( or use Italian seasoning instead of the oregano and basil if available)
Heat the oil in a pot,add onions and garlic, stir for 5 minutes until the onions become tender
Add the minced meat and stir until the meat starts changing color
Add chopped tomatoes and stir until they soften then add the tomato paste
If you feel the mix is dry (if the tomatoes you used are not juicy) add a little boiling water
Add salt, herbs and black pepper and stir
Add the grated carrots and stir for two minutes
Add pepper and stir for a couple of minutes then allow to cook over medium low heat for 5 minutes to make sure all the flavors come together.
Pesto
Adapted from l2ma.com
2 cups (480 ml) (80 gm) (2¾ oz) basil, washed
2 small clove garlic
1 tablespoons (15 ml) (10 gm) (¼ oz) Parmigiano Reggiano, finely grated
1/2 cup extra virgin olive oil ½ tablespoon
1/2 cup pine nuts
2 tablespoons cream
Salt to taste
Pulse all the ingredients in the food processor till a fine paste is formed
Chicken Filling
2 chicken breasts cut into cubes
1 onion chopped
one clove garlic
2/3 cup sun dried tomatoes chopped
2 tablespoons pesto
olive oil
Salt and pepper to taste
Saute the onions in olive oil till they are almost translucent
add the garlic and stir for a couple of minutes
Add the chicken and stir till the chicken is golden brown
Add the tomatoes and pesto and stir occasionally
Cheese filling
1 cup ricotta
1 cup mozzarella
2 tablespoons pesto
stir to combine
Assemble the Cannelloni
Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).
Remove them with a slotted spoon and put them on a clean tea towel to cool down
Now take one sheet of cooked pasta and put some of the filling along the side of the rectangle.
Do so for the remaining rectangles of pasta.
Take a big enough oven dish to fit all your cannelloni tightly.
pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners.
Put the cannelloni in the oven dish on 1 layer.
Cover the cannelloni with the béchamel and sprinkle with cheese.
Bake on the middle rack of a 220 C oven for 30-40 minutes or until the top is golden brown
Allow to cool for at least 15 minutes before cutting into it (preferably longer) this will prevent the sauce from being too runny and that will make serving easier
Ebtisam
/ April 24, 2013Hello Sawsan , thank you for taking the time and the effort to reply and communicate with every one, that is highly appreciated …. Yes it was a little hard first time I tried yet eatable & tastey
I ve tried it again today and it turned to be my mistake I skipped one step of the recipe
This time I followed every step and it is fantastic …. I do encourage everybody to try it
Thank you so much I’m going to do again …. Loved it thanks million
Ebtisam
/ April 22, 2013Hi Sawsan thank you for a wonderful recipe I tried it , turned to be very good taste but a little bit hard writhed it to be softer …. Is any reason you think I ve done something wrong or should I left it longer in the oven ! Thank you again
Ebtisam
Sawsan@ Chef in disguise
/ April 24, 2013Hello Ebtisam,
You mean the pasta was a little hard even after cooking?
mike
/ August 31, 2012made this yesterday with meat filling almost exact. instead of the minced meat i used some fresh italian sausage which i ground up. also used fresh tomato and red pepper straight from our garden …….delicious
Sawsan@ Chef in disguise
/ September 2, 2012Thank you for your comment Mike
I am really glad you enjoyed the cannelloni and I am sure it was extra special with your garden’s tomatoes and peppers
Sammie
/ July 8, 2012This looks REALLY great! And making everything from scratch is extremely impressive!
Sawsan@ Chef in disguise
/ July 8, 2012Thank you Sam for stopping by and for your kind comment
Lisa
/ July 4, 2012I couldn’t take part in this challenge, but so enjoyed seeing everyone’s delicious cannelloni. How did I miss yours? The chicken filling sounds incredible, and the finished cannelloni looks to die for! I can’t wait to make these! Gorgeous shots too!
Sawsan@ Chef in disguise
/ July 4, 2012Thank you kindly for stopping by Lisa
The chicken filling is my favorate too. I hope to hear what you think of the recipes if you have a chance to try them
foodlibations
/ June 21, 2012Cannelloni is my favourite pasta. My mother makes these for me every time I return back home. Brings back a lot of memories, thanks for sharing. I will attempt to make these one day.
Promenade Claire
/ June 20, 2012Now that is a daring challenge! I too have yet to make fresh pasta, I can feel it calling my name. I like th esound of the vegetarian fillings – pesto and cheese. and i’m so pleased to hear you didn’t have problems with the cooker the 2nd time you made these
Sawsan@ Chef in disguise
/ June 21, 2012Thank you Claire, you should really try making pasta. It is easier than you think and you’ll lover it
As for the cooker, I prepared everything and waited for my husband to get home and had him put it in the oven
Rosa May (@RosasYummyYums)
/ June 19, 2012Very well done! Those cannelloni look amazing.
Cheers,
Rosa
Sawsan@ Chef in disguise
/ June 19, 2012Thank you very much Rosa for stopping by and for your comment
bitsandbreadcrumbs
/ June 18, 2012These look so delicious and I feel encouraged to try your pasta making method as I don’t have a pasta maker either, and have felt a little fear of pasta making. You make it look so easy, and I do truly love cannelloni so maybe it’s time I give this a try!
Sawsan@ Chef in disguise
/ June 18, 2012I am saying this to everyone, it is really easier than you think and I know you will love it of you gave it a try
andy
/ June 17, 2012Your photos are amazing!
Sawsan@ Chef in disguise
/ June 17, 2012Thank you so much Andy
Nami | Just One Cookbook
/ June 17, 2012I had so much fun reading this post. Manu’s recipes are all amazing, and this is no exception. And you did such an amazing job. I loved how you shared step by step pictures in between so I can read and see the progress. Now I want to make these too because I really want to eat them!!! Hope you are spending a wonderful Father’s Day!
Sawsan@ Chef in disguise
/ June 17, 2012I totally agree Nami, Manu’s recipes are always amazing
I am glad you found the step by step helpful and I know you will make an amazing cannilloni when you have the time to do it. The kids will really enjoy helping out
Karen
/ June 17, 2012From scratch cannelloni are so tender and delicious. Good for you to do this recipe after your horrible experience with you oven. Your recipes sound delicious.
Sawsan@ Chef in disguise
/ June 17, 2012Thank you Karen, it is still very scary to go near the oven, this time I had my husband turn it on
Karen
/ June 17, 2012I don’t blame you…I hope you are healing properly.
Sawsan@ Chef in disguise
/ June 17, 2012It is a slow process but I am better with each passing day, thank you for asking
Korena in the Kitchen
/ June 16, 2012Yum!! I love making fresh pasta and I definitely want to try making this! It looks just beautiful
Sawsan@ Chef in disguise
/ June 17, 2012I have never made fresh pasta before this and now I can’t wait to try all the different variations
Tanvi
/ June 16, 2012Mouthwatering!! That sauce & filling sounds so delicious.
Sawsan@ Chef in disguise
/ June 16, 2012Thank you Tanvi
spree
/ June 16, 2012You’re a true teacher you know, Sawsan? Everything so beautifully organized and laid out for us to follow along! Really love cannelloni and your version with the chicken and sun dried tomatoes sounds mouthwateringly delicious! Thanks for another great post!
Sawsan@ Chef in disguise
/ June 16, 2012You are too kind Spree.I am really glad you liked my filling and found the step by step helpful
thank you again for your sweet comment
Stefanie
/ June 15, 2012These look wonderful! All of your fillings sound amazing, and you make the whole process look so simple! I’ve made pasta a few times, but always with a machine. Beautifully done!
Sawsan@ Chef in disguise
/ June 17, 2012Thank you Stefanie. It is really simple and easy even without the machine but I think I should get a pasta machine because it makes things faster
Eva Taylor
/ June 15, 2012The canelloni sounds fantastic and you did a wonderful job for your first time! I adore béchamel sauce.
Sawsan@ Chef in disguise
/ June 15, 2012Thank you Eva
I think for a first attempt they turned out really well
mireia
/ June 15, 2012I love cannelloni, these sure look delicious!
Sawsan@ Chef in disguise
/ June 15, 2012Thank you Mireia
Ann from Sumptuous Spoonfuls
/ June 15, 2012Sawsan this looks SO delicious. You are amazing … I just wanted to let you know how much you inspire me
http://sumptuousspoonfuls.wordpress.com/2012/06/14/blogger-inspiration-sunshine-award/
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Ann, I deeply appreciate this my friend
mjskit
/ June 15, 2012What a beautiful job you did with this challenge!!! I love both recipes and you’ve proved to me that you don’t need a machine to make pasta!
Sawsan@ Chef in disguise
/ June 15, 2012Thank you MJ, I too thought it can’t be done without a pasta machine but I was wrong, it is much easier than you think
Kristy
/ June 15, 2012I am utterly drooling over here Sawsan! Italian food is easily one of my favorite comfort food genres of all time.
You did these beautifully. I love your choice of filling and the handmade pasta looks perfectly done. Your daring baker challenges never disappoint! 
Sawsan@ Chef in disguise
/ June 15, 2012Thank you Kristy, Italian is one of my favorite comfot foods too and I really enjoyed this challenge. I think you and the kids would have a blast if you made your own pasta
Thank you for your kind comment about the challenges
Claudia
/ June 15, 2012They all sound sooo good, and great photos too.
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Claudia
Olga
/ June 14, 2012You are a great photographer! Your pictures are very professional and just beautiful! Do you use dslr camera? …We are in a one boat – I made my own hand rolled pasta also – quite a piece of work
Sawsan@ Chef in disguise
/ June 15, 2012You are too kind Olga, I use a Nikon D 3100 camera
I know what you mean about the pasta rolling workout lol but at least the end result was worth it
Geni - Sweet and Crumby
/ June 14, 2012This looks divine. I am blown away that you made everything from scratch! Holy moly Sawsun!
Cannelloni is my all-time favorite Italian dish. Yours looks better than any restaurant I have ever had it at. I have never had the honor of having it in someone’s home and honestly I am more than a little daunted by making it myself, although your thorough post would surely help me. Sorry I have missed a few of your amazing posts lately. I have been overwhelmed by all the happy celebrations at our house. I will definitely have to catch up soon. Take care!
Sawsan@ Chef in disguise
/ June 15, 2012Oh how I wish you lived near by Geni, Iwould love to invite over for some cannilloni, we would have a blast
Please don;t appologize, I know how hectic life can be and you never have to appologize about messing some of my posts. I love your comments and treasure them when you have the time to leave them but please don’t stress yourself to catch up
Courtney
/ June 14, 2012That looks so much easier than I thought it would. I need to get on the homemade pasta train for sure!
Still hoping your feet are healing, my friend.
Sawsan@ Chef in disguise
/ June 15, 2012It is much easier than you think Courtney , I just know you and the kids will have loads of fun with it
Thank you kindly for asking about my health, I am getting better every day
Erin @ Dinners, Dishes, and Desserts
/ June 14, 2012Looks amazing! We have made fresh pasta a couple times recently, but have only done spaghetti. I am going to have to try this soon, all the fillings sound so good too!
Sawsan@ Chef in disguise
/ June 17, 2012Thank you Erin, Spaghetti and ravioli are next on my list. I really enjoyed the whole home made pasta experience and I look forward to doing it again
renudimple
/ June 14, 2012i love your blog sooo much.. i stumbled it and shared on google… more an dmore people should know about your blog… you really have an awesome blog.. i know i say that always… but it really i s!!!!!!
Sawsan@ Chef in disguise
/ June 17, 2012Thank you so much Renu, I can’t tell you how much I appreciate your comments and you sharing my blog. Thank you is hardly enough
renudimple
/ June 14, 2012hi sawsan, u know what i felt after seeing these..” i wish i were your neighbour”..i wud have tasted all ur lovely recipes.. the minute i get teh smell from your kitchen i wud have been at your doorstep( shamelessly)..they look really nice.. i ahve never tasted them till date.. may be i try them out.. but dont know whether i will be able to do it.. but before that i would like to eat a canneloni somewhere…
lovely.. lovely .. lovely clicks…
Sawsan@ Chef in disguise
/ June 17, 2012Hello Renu, I wish you were my neighbour, we would have so much fun and I won’t wait for you to come to my house, I would invite you over or send you some of everything I make and look forward to hearing what you think of it.
Give the pasta a try, I know you will make an amazing one
Jenni
/ June 14, 2012Wonderful job! Your cannelloni looks very delicious!
Sawsan@ Chef in disguise
/ June 17, 2012Thank you so much Jenni
Cher
/ June 14, 2012Gorgeous job on this – I love making homemade pasta and cannelloni are such a treat
Sawsan@ Chef in disguise
/ June 17, 2012Thank you kindly Cher, I totally agree it is such a treat
saffronandhoney
/ June 14, 2012This looks so comforting and delicious – job well done!
Sawsan@ Chef in disguise
/ June 17, 2012Thank you so much
chef_d
/ June 14, 2012Your pictures are beautiful! I love all the 3 fillings you made, each one of them sounds so delicious. Great job for this month’s challenge. I totally agree with you, home made cannelloni is so much better than buying.
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Dahlia, I am really glad you liked the fillings and the pictures
Villy
/ June 14, 2012Wow! Well done! They look delicious!
Sawsan@ Chef in disguise
/ June 14, 2012Thank you so much Villy
Meena
/ June 14, 2012Making Pasta from scratch has been on my to do list as well.
Lovely pictures. And I agree about Manu’s Menu as well!!!
Sawsan@ Chef in disguise
/ June 14, 2012Thank you Meena, you should really give it a try. It is much easier that you think and oh so tasty
Choc Chip Uru
/ June 14, 2012You have made then perfectly my friend, yum
Dying to try!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ June 14, 2012You are too kind Uru
thanks
baker in disguise
/ June 14, 2012oh wow.. you rolled them out so thin!! seeing this post.. i might muster up the courage to try some canneloni or maybe ravioli..seeing that one can attempt it even without a pasta machine!!
Sawsan@ Chef in disguise
/ June 17, 2012I just know that you will do an amazing job if you gave it a try, believe me it is much easier than you think
The Backyard Baker
/ June 14, 2012Wow…. Awesome work !!
The cannelloni looks absolutely looks perfect !!
Congratulations….
Cheers !!
Gauri
http://www.backyardbaker.com
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Gauri
Chica Andaluza
/ June 14, 2012Am very, very impressed that you made cannelloni from scratch – and without a pasta machine either! The pasta looks perfect and as for all those fillings….yum
Do hope the burns are healing now. And maybe you have a new oven too?!
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Tanya, it is really easier than it seems and oh so tasty
The burns are better, thank you for asking, they are going through the colors of the rainbow and they are not pretty to look at but they are getting better.
No such luck as a new oven, we had it fixed and still I am too scared to turn it on so I waited till my husband got home and made him turn it on lol
Chica Andaluza
/ June 16, 2012Sounds like a wise move to me! Glad to hear you are slowly on the mend and lovely to put yor beautiful face to a name!
Sawsan@ Chef in disguise
/ June 16, 2012Thank you so much for your sweet comment Tanya,you put a smile on my face
Bam's Kitchen
/ June 14, 2012It was not as hard as you thought, right! Beautiful with all of the different stuffing options. Have your ever tried a crab and seafood stuffing with a béchamel sauce- so yummy. How are your feet? Pain any better?
Sawsan@ Chef in disguise
/ June 15, 2012Exactly..it was much easier than what I expected. I am not big on sea food but I might just give that filling a try. It sounds yummy.
Thank you for asking about my burns, the pain is much much better thank God, but the burns are going through the colors of the rainbow and it is a little disheartening to look at them but I hope they will be all better soon. Again, thank you so much for asking
Rufus' Food and Spirits Guide
/ June 14, 2012Looks absolutely delicious!
Sawsan@ Chef in disguise
/ June 15, 2012Thank you Greg
Shelley C
/ June 14, 2012Oh my gosh, I just had dinner, but reading your post and seeing your photos is making me hungry all over again!! Beautiful and delicious looking and sounding filling choices you made. I so wish I had made more versions, but I know that this recipe is a keeper, so I’ll be trying again soon! Wonderful job, as always!!!
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Shelley. I totally agree this recipe is a keeper for sure and I look forward to trying new filligs and sauces
Flavors of the Sun
/ June 14, 2012I’ve never actually made my own dough for cannelloni, but now I feel inspired. Love the filling variations.
Sawsan@ Chef in disguise
/ June 17, 2012It is really easier and tastier than anything you can buy, I am glad you liked the different fillings
ChgoJohn
/ June 14, 2012These look very good, Sawsan! I bet either filling would be delicious! Cannelloni were such a treat when I was a boy! Years ago, one of Mom’s friends gave her a recipe for making pasta dough in a food processor and that’s what I use now. I give you credit for rolling out your dough by hand. It’s a skill I never developed and I use machines for that part of the process. Today, when I make them, I’ll roll the “cigars” and place them on baking sheets in the freezer. Once frozen, I bag them and can have a dish of cannelloni whenever I like. They’re very handy and now, thanks to your post today, I’ll have a variety of cannelloni to choose from.
Sawsan@ Chef in disguise
/ June 15, 2012Hello John, your mum’s pasta recipe has been on my must try list for a long time, it was the lack of a pasta machine that was keeping me from trying it
Noe that I know I can make it without the pasta machine I will surely be trying your recipes very soon
Thank you for the tip about freezing, I will make a double batch next time and save half of it
Tisa Jacob
/ June 14, 2012Your cannelloni is done- kudos to you, Sawsan!! SO beautiful as usual. I haven’t even started mine. Looking at yours is making me want to do the white sauce. Awesome job, again my friend.
Sawsan@ Chef in disguise
/ June 15, 2012Thank you so much Tisa, I look forward to seeing yours but I already know it will be amazing
thekalechronicles
/ June 14, 2012That chicken, basil and sundried tomato filling sounds awfully good, Sawsan.
Sawsan@ Chef in disguise
/ June 14, 2012It was actually my favorite Sharyn
A_Boleyn
/ June 14, 2012Pasta from scratch is also on my to do list and I was hesitant to do it without a pasta machine but now you’re telling me it’s easy without one so I have NO excuses left.
Sigh … maybe this summer.
I’m curious what kind of basil you’re using as the one in your pictures is a very small leaf version that I’m not familiar with.
The cannelloni looks very tasty.
Sawsan@ Chef in disguise
/ June 14, 2012The basil in the picture is from a little miniture French basil plant on my window. It has the same taste and smell as the variety with the big leaf only this one is small and becomes a little bush of small leaves
Making pasta from scratch is really easier than it seems, granted the rolling part takes a little time but other than that it is really easy and the result very tasty
A_Boleyn
/ June 14, 2012I’ve grown genovese, large thai and sweet ‘Dani’ lemon basil but prefer the Italian large leaf basil for my pesto. The thai version is quite spicy and I use it in summer rolls. This year I didn’t buy/grow any and tonight’s rolls are going to be kind of bland.
Sawsan@ Chef in disguise
/ June 15, 2012I always have a pot with basil on my window in the summer, I just love the smell of it. Whenever I need a dose of refreshment I just shake the leaves and close my eyes and take a deep breath
Sadly they always sie out in the winter and this year I couldn’t find the ones with large leaves so I bought these
Manu
/ June 14, 2012Awwww Sawsan! I just put on my computer this morning and when I saw this I realised it is the big day! hahaha Your cannelloni look soooo perfect! They are mouthwatering!!! AMAZING job my friend! I am so happy and honoured you liked them! THANK YOU and also THANK YOU for the lovely words about me and my site!!! <3
Sawsan@ Chef in disguise
/ June 14, 2012You deserve every word Manu
Thank you for a wonderful challenge, you were an amazing host my friend
Tales and Travels of the Tin Man
/ June 14, 2012Beautiful post of a true art. Check out my pasta making post at http://the-tin-man.com/2012/05/08/pasta-making-mazara-del-vallo-sicily/ it is a bit different from yours! Your cannelloni look so wonderful, I think I drooled on your beautiful blog!
Sawsan@ Chef in disguise
/ June 14, 2012Thank you kindly, heading over to check out your link