Cannelloni with white ragù

A perfect dish for Sunday family lunch. Discover all the secrets of cannelloni with white ragù and béchamel

600 g AIA Trito & Co.

1 stalk of celery

2 carrots

1 onion

50 g of champignon mushrooms

2-3 sage leaves

1 clove of garlic

1 glass of white wine

50 g of flour

50 g butter + more for the baking dish

750 ml of milk

Nutmeg to taste

50 g of Parmesan

300 g of fresh egg lasagna

200 g of mozzarella

2 tablespoons of extra virgin olive oil

Salt and pepper

Description

The cannelloni with white ragù is a variant of the classic traditional recipe, which requires egg pasta stuffed with a rich meat ragù (although you can prepare excellent light cannelloni, without affecting the taste).

Enriched with mozzarella, béchamel and mushrooms, they are a delicious first course or main course, suitable for both Sunday family lunch and more important occasions. The white ragù, used to stuff the pasta, is prepared with ground turkey meat to enhance the delicacy of the dish.

Here is the recipe for cannelloni with white ragù!

Procedure

Start by preparing the white ragù: clean celery, carrots, onion and champignon mushrooms, chop everything and sauté in a pan with sage, the peeled garlic clove and a drizzle of oil.

Continue cooking the vegetables for a few minutes on low heat. When they are soft, raise the heat and add the meat. Brown it, deglaze with the white wine and, when the alcohol has evaporated, cover with the lid. Cook the sauce on low heat for about 30 minutes and at the end of cooking adjust with salt and pepper.

In the meantime prepare the béchamel. Toast the flour with the butter in a saucepan and, without ever stopping stirring, add the milk in a thin stream, cooking until you reach the desired thickness. Adjust with salt, pepper and nutmeg and let it cool.

When both the ragù and the béchamel are lukewarm, mix them together and also add 40 g of Parmesan.

Now take the lasagna and stuff each sheet with a few tablespoons of sauce and some pieces of mozzarella. Form the cannelloni and place them on a lightly greased baking dish.

Once the pasta is used up, cover the cannelloni with the mix of ragù and béchamel, the remaining Parmesan and a few flakes of butter.

Bake at 180 °C for about 20 minutes, covering the baking dish with aluminum foil if it should color too much.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

For a gourmet variant, you could, for example, prepare cannelloni with white ragù and truffle, a grating at the end of cooking will be enough.

Both the sauce and the cannelloni can then be prepared in advance and even frozen, if you have used fresh ingredients. In this way, with a bit of organization, it will be easy to bring the white cannelloni to the table whenever you want.