Napolitano Cannelloni is a spectacular dish with a deep rich tomato sauce over thin noodles stuffed with cheeses, egg, and prosciutto. I will discuss making noodle dough, mozzarella, and prosciutto in other articles, but even with store-bought ingredients, the dish will be a sensation. One of the ingredients, prosciutto, literally means ham in Italian. But in English, it refers to the cured, dried, and spiced ham found in most supermarket delis which the Italians refer to as prosciutto crudo meaning raw.
Ingredients (serves 6):
* 12 oz ricotta cheese
* 2 large eggs
* 8 oz mozzarella cheese (fresh!) cubed
* 4 oz prosciutto, chopped
* 4 oz parmesan cheese grated Ragù finto tomato meat sauce – make what is called for in the recipe.
* Egg pasta – if you make it yourself, you should make 14 - 4" x 6" rectangles of thin dough. See my homemade pasta. If you use my recipe make sure you make the dough thinner than suggested in the recipe (one notch). You can also buy the manicotti shells found in most supermarkets. Fresh dough is out of this world, and I always recommend it.
* Fresh basil
Mixing
In a large bowl mix the eggs and ricotta cheese until it is creamy. Add the mozzarella, prosciutto, parmesan, and one tablespoon Ragù finto sauce then mix.
Eggs and ricotta
Pasta and Cannelloni
Preheat the oven to 350 degrees F. The pasta should be cooked in salted water al dente. Once the rectangular pasta has cooked (rinse with water to cool), place on a clean cloth. Disperse the cheese mixture evenly among the 14 pasta rectangles and roll each up (leave the ends open). I use a 10" x 14" glass baking dish and spread generous amounts of the tomato sauce on the bottom before I lay the pasta in the dish. The cannelloni should be in one layer. Use the rest of the tomato sauce on top of the cannelloni along with some grated parmesan cheese if you choose. Cover and bake for 15 minutes and then uncover and continue to bake for an additional 15 minutes or until the sauce is browned. Garnish with basil and serve.
Ingredients (serves 6):
* 12 oz ricotta cheese
* 2 large eggs
* 8 oz mozzarella cheese (fresh!) cubed
* 4 oz prosciutto, chopped
* 4 oz parmesan cheese grated Ragù finto tomato meat sauce – make what is called for in the recipe.
* Egg pasta – if you make it yourself, you should make 14 - 4" x 6" rectangles of thin dough. See my homemade pasta. If you use my recipe make sure you make the dough thinner than suggested in the recipe (one notch). You can also buy the manicotti shells found in most supermarkets. Fresh dough is out of this world, and I always recommend it.
* Fresh basil
Mixing
In a large bowl mix the eggs and ricotta cheese until it is creamy. Add the mozzarella, prosciutto, parmesan, and one tablespoon Ragù finto sauce then mix.
Eggs and ricotta
Pasta and Cannelloni
Preheat the oven to 350 degrees F. The pasta should be cooked in salted water al dente. Once the rectangular pasta has cooked (rinse with water to cool), place on a clean cloth. Disperse the cheese mixture evenly among the 14 pasta rectangles and roll each up (leave the ends open). I use a 10" x 14" glass baking dish and spread generous amounts of the tomato sauce on the bottom before I lay the pasta in the dish. The cannelloni should be in one layer. Use the rest of the tomato sauce on top of the cannelloni along with some grated parmesan cheese if you choose. Cover and bake for 15 minutes and then uncover and continue to bake for an additional 15 minutes or until the sauce is browned. Garnish with basil and serve.
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