Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 4-6 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
2 tbsp. extra virgin olive oil
4 garlic cloves, minced
14 oz. artichokes, quartered
3 oz. fresh baby spinach
1 cup whole milk ricotta
1/2 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
1 ½ cup marinara sauce
1 cup whole milk mozzarella, shredded
2 tbsp. Italian parsley, finely chopped
Directions:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
In a heavy-bottomed pot over medium-low heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the quartered artichokes and sauté for a further 3-5 minutes until the artichokes soften and begin to fall apart.
Stir in the fresh spinach and sauté for 2-3 more minutes until the spinach has wilted.
Turn to low heat and mix in ricotta, 1/3 cup Parmigiano and salt. Add more salt to taste.
Transfer the mixture to a blender and lightly blend for about 10 seconds. Add the filling to a piping bag and set aside.
Bring a large pot of water to a boil and preheat the oven to 375°F.
Meanwhile, divide the pasta dough into four even pieces and roll out into long, thin sheets. (5 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment). Cut the sheets into roughly 3 x 5 inch rectangles for the cannelloni. You'll want about 14 rectangles in total, depending on the size of your baking dish.
Once the water comes to a boil, add plenty of salt. Cook the pasta rectangles until they float to the top, about 1-2 minutes. Remove and blot dry with a paper towel.
Squeeze the filling along the short edge of the pasta rectangles and roll to shape the cannelloni.
Spread about 1 cup of marinara sauce across the bottom of a 9 x 12 inch baking dish and place the cannelloni on top of the sauce.
Spread the remaining marinara on top of the cannelloni. Sprinkle with shredded mozzarella and remaining Parmigiano.
Bake in the oven for 20 minutes. Remove and top with chopped parsley and serve!
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