Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Meat Cannelloni – a celebratory baked pasta classic
Indulgent, comforting and beautifully aromatic, these Sicilian meat cannelloni bring the warmth of island cooking to your table.
🛒 Ingredients
▸ For the softened ricotta
- ✓ 300 g sheep’s ricotta
- ✓ 200 ml whole milk
- ✓ A pinch of salt
- ✓ Nutmeg, to taste
▸ For the ragù
- ✓ 3 tablespoons extra-virgin olive oil
- ✓ 300 g minced veal
- ✓ 1 litre tomato sauce
- ✓ 100 g fresh peas
- ✓ 1 onion
- ✓ Half a celery stick with leaves
- ✓ 1 carrot
- ✓ A handful of parsley
- ✓ 1 glass white wine
- ✓ 1 teaspoon sugar
- ✓ Salt and freshly ground black pepper
- ✓ A pinch of nutmeg
▸ For assembling the cannelloni
- ✓ 250 g fresh lasagne sheets
- ✓ Grated Sicilian pecorino PDO
- ✓ Extra-virgin olive oil
📊 Nutritional Information
Few dishes feel as celebratory - or as deeply Sicilian - as a tray of baked meat cannelloni. This is the sort of recipe that evokes Sunday lunches across the island: slow-cooked ragù, silky ricotta scented with nutmeg, and a generous crust of golden pecorino that crackles invitingly as it leaves the oven.
There’s a generosity to this dish that speaks of family gatherings and festive meals, where the table is filled with warmth and laughter. With its comforting richness and unmistakably Mediterranean aromas, Sicilian meat cannelloni is the kind of food that asks you to take your time, savour every mouthful and perhaps go back for seconds.
👨🍳 Preparation
- 1
Prepare the softened ricotta: mix the ricotta with the milk, salt and a little nutmeg until smooth and creamy.
- 2
Make the ragù: finely chop the onion, celery, carrot and parsley. Sauté in olive oil, then add the minced veal and let it brown.
- 3
Pour in the white wine and let it evaporate. Add the tomato sauce, peas, sugar and a little nutmeg. Simmer gently for about 1 hour, seasoning with salt and pepper.
- 4
Lightly oil a ceramic baking dish and spread a thin layer of softened ricotta across the bottom.
- 5
Spread a strip of ragù along each lasagne sheet, roll to form cannelloni and place them in the dish.
- 6
Cover with the remaining ricotta, more ragù, a generous sprinkling of pecorino and a drizzle of olive oil.
- 7
Bake in a fan-assisted oven at 190°C for about 20 minutes, until the top turns golden and crisp.
- 8
Serve piping hot with an extra scattering of pecorino.
💡 Tips and Variations
Add a spoonful of light béchamel to the filling if you’d like extra creaminess, or swap the veal for a mixture of beef and pork for a more robust flavour. For an authentically rustic Sicilian touch, stir in a little grated caciocavallo.
📦 Storage
- • Store the cannelloni in an airtight container in the fridge for up to 3 days.
- • You can freeze them before baking for up to 1 month.
- • Reheat in the oven covered with foil to keep the pasta soft.
- • Avoid using the microwave, as it tends to dry out the pasta.
🍷 Pairing
These rich, comforting cannelloni are beautifully complemented by a glass of Grillo, a crisp Sicilian white with a clean, elegant finish that balances the warmth of the ragù and the richness of the ricotta.
With their soft centre, slow-cooked ragù and irresistibly golden topping, these Sicilian meat cannelloni capture the heart of island cooking. Take your time preparing them - the reward is a dish that tastes like a long, leisurely Sunday shared with good company.
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