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Spinach CannelloniDelicious 'sleeves' of hand made pasta, stuffed with spinach and ricotta cheese, and topped with tomato & basil sauce, and a sprinkle of parmigiano. Like most fresh egg pasta dishes, Cannelloni are a tradition of Emilia Romagna (in the northeast of Italy). Early references to macheroni ripieni (stuffed pasta) can be traced back to 1770; but the word 'cannelloni' seems to have appeared at the turn of the 20th century This vegetarian dish is also a

I finish it with a sprinkle of grated Italian Parmigiano cheese

and mop-up the plate with focaccia bread

I start by separately cooking the zucchini and the mushrooms

I start by making Ragú Bolognese

The look and consistency of this lasagna is so different from what we find here in the U

with only a hint of the smoked cheese

we eat these 'straight'

(*) Actual weight can vary

warm up in a pan

and were only introduced in Italian cuisine in the 19th century

Use it on pasta

fresh mozzarella and smoked provolone cheese on my own pasta sheets