Cannelloni with ragout
6 servings
30 minutes
Cannelloni with ragù is a true gift of Italian cuisine for lovers of rich flavors and the coziness of home dining. This dish originated from the idea of using leftover ragù, turning it into a refined filling for delicate pasta tubes. The combination of minced meat, soft béchamel, and gooey Gruyère cheese creates a harmony of textures and flavors: from the creamy tenderness of the sauce to the appetizing golden crust. Baked cannelloni soak up the aroma of the rich sauce, revealing the full depth of gastronomic pleasure. It’s an ideal option for a cozy family dinner or a festive table when you want to delight your loved ones with something special and warming.
1
If you have leftover stew or braised meat that you don't want to serve for lunch or dinner a second time, it's a great idea to use it for cannelloni. Chop 250 grams of stew — meat, onion, carrot — and use it as filling.
- Meat: 250 g
2
If you are using ready-made cannelloni, follow the cooking instructions on the package (it's better to choose those that do not require pre-cooking — if you have such ones, drain the water well before filling them). If you are using pasta sheets — just lay them out on the table and wrap the filling inside. You can fill the cannelloni using a teaspoon and your little finger.
- Cannelloni pasta: 12 pieces
3
In a fireproof dish, place all the remaining stew, layer the stuffed cannelloni on top, and distribute any remaining filling over it.
4
Prepare béchamel: melt butter with vegetable oil in a saucepan. Remove the pot from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8-10 minutes.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Salt: to taste
5
Pour the sauce over the cannelloni, sprinkle with grated cheese, place in a preheated oven at 200 degrees, and bake for 20 minutes until the crust is golden brown. Remove the dish from the oven. Let it sit for 5 minutes before serving. Serve in the same dish.
- Gruyere cheese: 100 g
