Cannelloni stuffed with artichoke and sausage ragù
- Difficulty: Difficult
- Prep time: 1 h 15 min
- Cook time: 1 h 10 min
- Serving: 4 persone
- Cost: Average
- Note + the resting time of the dough (30 min.)
PRESENTATION
The cannelloni stuffed with artichoke and sausage ragù are a rich and delicious first course, perfect for those seeking an original alternative to the classic cannelloni. The flavor of the artichokes blends perfectly with that of the sausage, creating an irresistible filling. The creamy consistency is given by the béchamel, while the fresh green pasta, enriched with Swiss chard, adds a special note and makes the dish even more special, even to look at! Ideal to serve during family lunches or dinners, but also to celebrate an important occasion or to surprise your guests with a special recipe. Preparing the cannelloni stuffed with artichoke and sausage ragù requires a bit of time and dedication, but the final result rewards every effort: a dish that truly smells like home and tradition.
If you are looking for other cannelloni recipes, also try:
- Ricotta and spinach cannelloni
- Neapolitan cannelloni
- Crespelle cannelloni
- Golden yellow cannelloni
- Eggplant cannelloni
INGREDIENTS
- For the cannelloni
- Chard 7.8 oz (220 g) - (to clean)
- Type 00 flour 1 ¼ cup (150 g)
- Remilled durum wheat semolina ¼ cup (50 g)
- Eggs 2
- Water to taste
- For the artichoke and sausage ragù
- Artichokes 2.2 lbs (1 kg) - (to clean)
- Sausage 1.2 lbs (550 g)
- Celery 1 rib
- White onions 1
- Carrots 1
- White wine 0.8 cup (200 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the béchamel sauce
- Milk 1 ½ cup (350 g)
- Butter 1 ¾ tbsp (25 g)
- Type 00 flour ¼ cup (25 g)
- Nutmeg to taste
- Salt 1 pinch
- Black pepper to taste
- To complete
- Parmigiano Reggiano PDO cheese to taste
- Butter to taste
How to prepare Cannelloni stuffed with artichoke and sausage ragù
To prepare the cannelloni stuffed with artichoke and sausage ragù, first cut the stalks of the Swiss chard 1; set them aside as they will be needed for the ragù. Put the Swiss chard leaves in a pot with half a glass of water 2, cover with a lid and let them wilt for 2 minutes. Drain and let them cool slightly, then squeeze the Swiss chard well to remove as much water as possible 3.
Chop finely with a knife 4. On the work surface, place the flour and semolina in a well, then pour the eggs 5 and the Swiss chard 6 into the center.
Incorporate the flour first with a fork 7, then with a dough scraper and finally knead with your hands 8 until you obtain a smooth and homogeneous dough 9. Let rest at room temperature for 30 minutes, covered by a bowl.
Finely chop the Swiss chard stalks 10 and then focus on cleaning the artichokes: remove the tougher outer leaves 11, then cut off the tips 12.
Cut the artichokes in half 13 and remove the choke 14. As you clean them, immerse them in acidulated water 15.
In a pan, heat a drizzle of oil, then crumble the sausage 16 and brown it over medium heat. When it starts to brown, add the onion 17, celery, and carrots that you have previously finely chopped 18. Cook for a couple of minutes.
Slice the artichokes thinly and add them to the pan 19, then salt, pepper 20 and cook for 10 minutes. At this point, add the Swiss chard stalks 21 and mix.
Deglaze with white wine 22 and scrape the bottom of the pan with a wooden spoon 23. Lower the heat, cover with a lid leaving a small opening 24 and cook for about 20 minutes. After this time, turn off the heat and let cool completely.
In the meantime, prepare the béchamel: melt the butter in a saucepan, then add the flour 25 and stir quickly. When you have obtained a blond roux, pour in the milk a little at a time 26, stirring continuously to eliminate lumps. Bring to a boil and turn off the heat; it should be quite liquid. Adjust salt and pepper 27.
Finally, flavor with the nutmeg 28. Take the dough again and cut a portion; keep the remaining dough covered to prevent it from drying out. Roll out the dough with a pasta machine, starting from the thickest setting 29 and folding it, especially during the first passes 30.
Continue in this way until you reach the thinnest setting and until the dough is used up; you should obtain sheets about 0.04 inches thick. Cut the sheets into rectangles measuring 4x5.5 inches 31. Stuff the rectangles with plenty of filling 32 and roll up 33.
Butter a baking dish and pour about half of the béchamel on the bottom, covering the edges as well 34. Place the cannelloni in the baking dish with the seam side down 35, then cover with the remaining béchamel 36.
Distribute the remaining artichoke and sausage ragù on top 37, then finish with grated Parmesan and some small knobs of butter 38. Bake in a static oven at 356°F for 20-25 minutes; if necessary, you can switch to the grill setting for the last 2-3 minutes. The cannelloni stuffed with artichoke and sausage ragù are ready to be served 39!