Cannelloni Stuffed with Meat Ragù and Peas

Name: Cannelloni Stuffed with Meat Ragù and Peas
Ingredients: Filling; 10 1/2 oz ground veal (300 g); 1 1/3 cups frozen peas (200 g); 1 1/4 cups tomato purée (300 ml); 1/4 cup water (about 60 ml); 1 teaspoon fennel seeds; 1 bay leaf; 1/2 onion; as needed olive oil; as needed salt; 5 1/3 oz provolone cheese (150 g); 2 1/2 oz cooked ham (about 70 g); 5 1/3 oz grated Grana Padano cheese (150 g); Tomato sauce; 3 cups tomato purée (700 ml); 1/2 cup water (about 120 ml); 1/2 onion; as needed salt; as needed olive oil

Anna Casile @cook_14117055

Cannelloni stuffed with meat ragù and peas is a hearty, flavorful main dish—perfect for Sunday dinners or special occasions like Christmas and New Year's.

Anna Casile @cook_14117055

Cannelloni stuffed with meat ragù and peas is a hearty, flavorful main dish—perfect for Sunday dinners or special occasions like Christmas and New Year's.

Saved

Ingredients

Filling
10 1/2 ozground veal (300 g)
1 1/3 cupsfrozen peas (200 g)
1 1/4 cupstomato purée (300 ml)
1/4 cupwater (about 60 ml)
1 teaspoonfennel seeds
1bay leaf
1/2onion
as neededolive oil
as neededsalt
5 1/3 ozprovolone cheese (150 g)
2 1/2 ozcooked ham (about 70 g)
5 1/3 ozgrated Grana Padano cheese (150 g)
Tomato sauce
3 cupstomato purée (700 ml)
1/2 cupwater (about 120 ml)
1/2onion
as neededsalt
as neededolive oil

Saved

Steps

1

To prepare the cannelloni, start by making the sauce for the filling. You can use either fresh pasta cannelloni or ready-to-fill dried cannelloni noodles.
In a large skillet, sauté the chopped onion in olive oil until golden. Add the ground veal, break it up well with a fork, stir, and cook until it changes color. Add the frozen peas, stir, and cook for a few more minutes. Then add the tomato purée, water, fennel seeds, bay leaf, and a pinch of salt. Simmer until the sauce thickens and the peas are tender. Remove the bay leaf and let the filling cool slightly.
2

Now prepare the tomato sauce for topping.
In another saucepan, sauté the chopped onion in olive oil until golden. Add the tomato purée, water, and a pinch of salt. Cook for about 20 minutes, until the sauce is slightly thickened but still pourable.
3

When the filling sauce is ready, let it cool a bit. Then add a generous handful of grated Grana Padano, the provolone (or mozzarella) cut into small pieces, and the cooked ham diced into small cubes. Mix everything well.
Take a baking dish, spread a ladleful of the tomato sauce on the bottom, and sprinkle with some grated Grana Padano.
4

Fill the cannelloni noodles with the meat and pea filling using your hands or a small spoon. Arrange them side by side in the baking dish, leaving a little space between each as they will expand during baking. Once the dish is filled, cover the cannelloni with the remaining tomato sauce and sprinkle more grated Grana Padano or Parmesan on top. Place the dish in a preheated oven.
5

Bake the cannelloni covered with aluminum foil at 350°F (180°C) for about 30 minutes. Halfway through, remove the foil and watch carefully to avoid burning.
Remove from the oven and let the cannelloni rest for 15–20 minutes before serving.
6

Tips:
Meat cannelloni keep well in the refrigerator for a couple of days and regain their creaminess and flavor when reheated in the oven. You can also freeze them for up to 3 months. To serve, thaw in the refrigerator overnight and reheat in the oven before eating.