"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-13-2017, 06:15 PM   #1
Senior Cook
 
Kevin86's Avatar
 
Join Date: Dec 2014
Location: Ontario
Posts: 161
Cannelloni

So I have cannelloni and want to know the best way to stuff it, cook it, and what to stuff it with please.
Iím thinking a ragu stuffing maybe. Iíve tried it before but the noodles always come out torn up and kinda not so good.

Thanks

__________________

__________________
Kevin86 is offline   Reply With Quote
Old 12-13-2017, 07:21 PM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,187
It's a little messy but a plastic bag works pretty well. I usually make stuffed shells because it is a little easier for me to stuff those with a spoon. I cook the tubes in salted water until they are still quite firm and then finish cooking them after they have been filled and topped with sauce.

I use cheese and spinach or chopped broccoli, a loose raw meatball mix or chopped cooked chicken and cream cheese.

__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 12-13-2017, 07:57 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,952
Check your thread on favorite pasta recipes. Di Reston posted a couple for cannelloni
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 12-13-2017, 08:21 PM   #4
Head Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 1,968
As GG mentioned, Di Reston posted a couple good recipes. He rolled flat pasta around his stuffings, but I've only used the tubes, myself. I use the zip-lock bag with a corner cut off method to make a cheap man's pastry bag. It works.

CD
__________________
Everyone has a talent they don't know about, until tequila.
caseydog is online now   Reply With Quote
Old 12-14-2017, 06:19 AM   #5
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,648
We also make flat sheets and roll the filling in them. Last time we used Barilla manicotti tubes, we used a plastic bag and one of the tubes that came with our sausage stuffer. It did a really good job.
__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 12-14-2017, 06:51 AM   #6
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 564
Of course - and I failed to mention this - if you're using lasagna sheets, you have to parboil them first, so that rolling them up is very easy - goes without saying, but I should have mentioned that with the recipes. I give myself 3 out of ten for that failure.

Cheers!

di reston


Enough is never as good as a feast Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 12-14-2017, 08:57 AM   #7
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,438
Quote:
Originally Posted by di reston View Post
Of course - and I failed to mention this - if you're using lasagna sheets, you have to parboil them first, so that rolling them up is very easy - goes without saying, but I should have mentioned that with the recipes. I give myself 3 out of ten for that failure.

Cheers!

di reston


Enough is never as good as a feast Oscar Wilde
I just looked up your recipes on the pasta thread and a light bulb went off. I have a Philips pasta machine (extrusion type), and it has a die for lasagna sheets. The sheets are 3-1/2" wide (87 mm for those in metric land), but are a little thick for my liking for lasagna. I think they would be perfect for cannelloni, though. As long as I roll them before the pasta dries and gets brittle, I think it would be a breeze to make them. Thanks for the post.
__________________
tenspeed is offline   Reply With Quote
Old 12-14-2017, 02:09 PM   #8
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,438
Do you cook fresh pasta sheets before filling? I asked Mr. Google and some say you need to cook first, 15 - 30 seconds or as much as 2 - 3 minutes. Others say you don't need to. Fresh pasta cooks so fast I wouldn't think you need to cook first, as long as you they are covered with a bit of sauce. For those that make it with fresh pasta, what do you do?
__________________
tenspeed is offline   Reply With Quote
Old 12-14-2017, 03:49 PM   #9
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 564
If you're using fresh lasagna sheets, you won't need to parboil them before rolling the cannelloni. If they're dry tubes, parboiling will be necessary, but you will have to ensure that they don't get too soft, otherwise it's a disaster. The amount of ricotta, meat - anything that has moisture in it will cause the pasta to go limp insted of being al dente. That's you have to avoid. I usually parboil - if I'm doing them that way - until the sheets are flexible - just. The moisture in everything else will finish the job and the cannelloni will come out fine. Here, there are pasta shops evrywhere, so I usually get mine from one or other of those. Saves the hastle!


di reston


Enough is never as good as a feast Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 12-15-2017, 09:48 AM   #10
Assistant Cook
 
Join Date: Nov 2017
Location: oregon
Posts: 1
I only cook the shells half way and I stuff with a spoon. I make 6 to 8 times a year and no tears. Just be gentle. I usually make with a ground or shredded chicken mixture. Good luck
__________________

__________________
trkendall1 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:42 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.