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We made summery cannelloni with rucola filling and tomato sauce!
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More infos: bit.ly/3txDGCP

✨RECIPE✨

Ingredients:
Pasta:
15 g dried Porcini mushrooms
150 g boiling water
200 g flour (ideally 00)
100 g Semola
½ tsp salt
2 tbsp Olive oil

Sauce
300 g yellow cherry tomatoes
1 garlic clove
1 dried chili
1 tbsp Olive oil
Salt

Filling:
150 g rucola
30 g Basil
250 g Ricotta
1 Garlic clove, peeled
Zest of 1 Lemon
1 Tbsp Capers
salt
pepper
Pinch of nutmeg
Porcini**
200 g Mozzarella

Topping
50-500 g Parmesan
a few sage leaves

Method:
Pasta:
Pour the boiling water on the dried porcini and let them steep for 10 minutes. Remove the mushrooms and reserve them for the filling.
Blitz the flours, porcini water, salt, and olive oil until a shaggy dough forms. Knead for 1-2 minutes on a working surface until the dough comes together. Wrap dough in clingfilm and chill for 30 minutes.

Sauce:
Blend tomatoes, garlic, chili, olive oil, and salt to a pulp and set aside.

Filling:
Blend rucola, basil, ricotta, garlic, lemon zest, capers, salt, pepper, and nutmeg until smooth. Add the reserved rehydrated porcini and mozzarella and pulse a few times.

Roll out the pasta to maximum thinness, place a couple of tablespoons of filling and roll into a tube. Cut and repeat.
Place the cannelloni in a heatproof vessel and cover with 3-40 tbsp of the tomato sauce. Top with sage leaves and bake at 190 for about 10 minutes. Add parmesan and return to the oven for 5-7 additional minutes until golden brown and sizzling.
Try to resist tasting before it slightly cools down and does not resemble lava anymore. Fail. Burn your mouth. Try again.