Rachel Roddy's Easter Cannelloni: A Festive Pasta Delight
Fresh sheets of egg pasta, often labeled as lasagne, offer incredible versatility in the kitchen. According to food writer Rachel Roddy, these pasta sheets can be transformed into various shapes, from maltagliati for soups to ribbons for ragu. However, one of the most celebratory uses is for making cannelloni, a dish perfect for feast days like Easter.
The History and Versatility of Cannelloni
Cannelloni, meaning "big tubes," first appeared in dictionaries in the mid-1800s as a large pasta shape designed for filling and baking. It wasn't until the 20th century that recipe books popularized the version we know today: tubes stuffed with ingredients like meat or cheese and vegetables, then baked with sauce or bechamel. While dried tubes are practical, Roddy argues that cannelloni made with fresh egg pasta sheets provide a more tender yet firm texture, making them a special treat for occasions.
The practicality of cannelloni is another key advantage. Preparation can be done hours or even a day in advance, allowing for stress-free entertaining. Roddy emphasizes the importance of par-cooking the pasta sheets for two minutes in boiling water, followed by a cold water bath, to ensure they cook through properly without needing an overly liquid sauce.
Recipe: Easter Cannelloni with Spinach, Peas, Ricotta, and Mozzarella
This recipe serves four and combines vibrant spring ingredients for a flavorful and comforting dish. The filling features a mixture of spinach, peas, ricotta, and lemon zest, rolled into par-cooked pasta sheets and baked under a blanket of bechamel and mozzarella. A final touch of basil pesto adds a fresh, herby note.
Ingredients:
- 8 sheets fresh lasagne
- 200g fresh or frozen peas
- 300g spinach
- 250g ricotta
- 6 tbsp grated parmesan
- Zest of 1 small lemon
- 40g butter
- 40g flour
- 500ml whole milk, warmed
- Nutmeg
- Butter for greasing
- 200g mozzarella
- For pesto: 1 big handful basil, 3 tbsp olive oil, a pinch of salt
Instructions:
- Bring a large pan of salted water to a boil. Par-boil the lasagne sheets in batches for two minutes, then transfer to cold water and lay on a clean tea towel.
- Blanch the peas in boiling water, then drain. Wilt the spinach in a covered pan, drain thoroughly, and chop. Mix with ricotta, peas, three tablespoons of parmesan, lemon zest, and salt and pepper.
- Make the bechamel by melting butter and flour into a paste, then whisk in warm milk until thickened. Add two tablespoons of parmesan, nutmeg, and seasoning.
- Place a line of filling on each pasta sheet, roll into tubes, and arrange seam-side down in a buttered baking dish.
- Pour bechamel over the tubes, top with torn mozzarella and remaining parmesan. Bake at 200C (180C fan) for 20 minutes until golden and bubbly.
- Blend basil, olive oil, and salt for pesto, and dot over the cannelloni during the final minutes of baking.
This Easter cannelloni dish showcases the beauty of fresh pasta, offering a make-ahead option that's both elegant and hearty. Whether for a holiday meal or a special dinner, it's a testament to the creativity and simplicity of Italian cooking.
