Cannelloni (homemade pasta recipe) with spinach and ricotta


2 ½ cups OO flour “King Arthur” (flour brand)
1 cup semolina flour
4 whole large eggs
3 tablespoons extra virgin olive oil
Pinch of fine granulated salt


In an effort to give full disclosure we use a variation of a recipe from Maria Batali with some modifications compliments of a chef friend Elliot who has worked at Vetri and other top restaurants around the east coast dedicated to scratch cooking.


Note:This recipe is for roughly 1 pound of pasta although it is certainly a generous pound

  • Place flour and semolina and salt in stand mixer using paddle attachment, turn on low, slowly add eggs one at a time (keep blending). Let mix about 3 minutes (you may need to scrape the sides and make sure all flour is mixed in with dough). Turn back on low and mix another 2 minutes at this time slowly drizzle in oil. Dough should be slightly sticking to paddle, and pretty much in a ball of dough. Note if it’s to wet or sticky add a little flour conversely if it is real dry and separating add a little water.

  • Remove from bowl and place on flour dusted hard surface and knead dough for another five minutes. Then form into a ball, cover with plastic wrap and refrigerate for 30 minutes. 
  • Remove from refrigerator and dust counter as well as pasta machine with flour. Cut into 3 equal parts and flatten each accordingly. Start at thickest setting and pass through the maker until at desired thickness usually 3-1 is about right for most pasta’s.

  • We used this for Cannelloni so really it just needs to be cut into 5 inch squares and then boiled then flash cooled, just as you would cooked regular pasta, we then let drain, separate and lay for further drying about 10 minutes, we then stuff each piece and bake.
  •  For the filling we mixed fresh ricotta (1pound), fresh spinach (About 2 pounds) that is lightly boiled then cooled, Parmigiano Reggiano (1/2 cup, fresh grated), salt and pepper. We simply mix these together and refrigerate before stuffing the cannelloni.

  • Additionally we make a fresh garden tomato sauce, simply adding par boiled, peeled and hand crushed tomatoes (about 10) to a heated pan with olive oil and chopped garlic (2 cloves), then adding 2 fresh basil leaves salt & pepper to taste. It’s a fresh marinara cooked only about 20 minutes then it’s done.

  • Once the cannelloni are stuffed we butter a Pyrex glass pan and place a light layer of sauce on the bottom of the pan. Meanwhile allow your oven to pre-heat to 375. Layer in the cannelloni then add another light layer of tomato sauce. Bake for about 12-15 minutes.

« Back to Recipes - Email this Page