Cannelloni alla Sorrentina

By LeeBoruchow

Great stuffed pasta from Sorrento. And yes you are reading it correctly -- NO "sauce" on the pasta, just in the filling. ;)

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into 1/4-inch dice
• 1 pound ground pork, ground at the fattest grind
• 1/2 pound sweet sausage, cut into 1/2-inch thick rounds
• 1/4 pound pancetta, cut into 1/4-inch cubes
• Several gratings nutmeg
• 2 small cans tomato paste
• 1 cup dry red wine
• 1 can Italian tomatoes, crushed by hand, with juices
• 1 recipe basic pasta dough
• 1 cup ricotta
• 1 bunch fresh basil, leaves cut into chiffonade
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons plus 4 tablespoons butter

Details

Servings 4

Preparation

Step 1

In a 6-quart saucepan, heat the oil until smoking and add the onion. Cook 9 to 11 minutes, until soft and golden brown. Add the ground pork, the sausage, and the pancetta and cook until beyond the gray, when the meat starts to brown in its own fat, about 30 minutes over medium heat. Add the nutmeg and the tomato paste and cook until deep brownish red, about 20 minutes, then add the red wine and the canned tomatoes and cook over low heat for 2 1/2 hours, stirring occasionally. Season with salt and pepper, and cool. Remove the fat that has floated to the top and discard. This ragu may be refrigerated for up to 5 days and frozen for up to 6 months.

Divide the pasta dough into 2 equal portions and roll each to the thinnest setting on a pasta rolling machine. Cut each rolled-out sheets into 5-inch squares.

Bring 6 quarts of water to a boil and set up an ice bath with 3 cups of ice and 4 cups of water in a bowl next to the stove. Cook the pasta squares until half-way cooked (1min), and remove to the ice bath to refresh. Remove each square individually, drain and set onto kitchen towels.

Preheat oven to 425 degrees F.

Mix 3 cups of the ragu with the ricotta and add 1/2 cup Parmigiano-Reggiano and the basil. Lay the pasta squares out, place 3 tablespoons of ragu mixture into each one, and roll up like a cigar. Butter a 10 by 14-inch glass cake pan and lay the cannelloni next to each other in 2 rows. Sprinkle with remaining Parmigiano-Reggiano, dot with butter and place in oven to bake for 18 to 20 minutes, until light golden brown on top. Allow to rest 10 minutes and serve.