The Happy Pear by David Flynn & Stephen Flynn

Author:David Flynn & Stephen Flynn [David & Flynn, Stephen]
Language: eng
Format: epub
ISBN: 9780241987599
Publisher: Penguin Books Ltd
Published: 2020-04-29T00:00:00+00:00

Traditional Lasagne

CANNELLONI

Cannelloni is a tube-like type of pasta that means ‘large reeds’ in Italian. It’s generally stuffed with a filling and baked in a sauce. The most common filling for cannelloni is spinach and ricotta, so we’ve re-created this popular version using a simple homemade vegan ricotta.

The basic ratio for cannelloni is 500g of filling to 500ml of sauce. Your stuffed cannelloni can be baked in a tomato sauce or a béchamel sauce, depending on which you prefer, but it’s usually baked in a tomato sauce and then topped with a cheese or béchamel sauce. We like to add a double layer of filled cannelloni tubes in the baking tray, as we find this to be more substantial and satisfying, equivalent to a slice of lasagne. Plus if you use just one layer, the tubes might shrink during baking.

The easiest way to fill your cannelloni is to use scissors to cut the panel off one side of the box, then turn the box so that the tubes are all facing up. Fill a piping bag or a ziplock bag with a corner snipped off with your filling, and fill each of the tubes. Make sure to give them a light tap on the worktop to compact the filling and ensure that they are all completely filled, otherwise they might not cook properly.

Another point to note is that your filling should be sufficiently thick but also super smooth. It needs to be thick so that it won’t leak out of the pasta tube, but not so thick that you can’t squeeze it out of the piping bag. If it’s too thick, just add a little water to loosen it or a splash of oil for extra richness. The filling also needs to be perfectly smooth, otherwise lumps can get caught in your piping bag.

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