Greek Stuffed Cannelloni Bolognese (From Scratch)
User Reviews
4.0
12 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Servings
9 cannelloni's
-
Calories
499 kcal
-
Course
Main Course
Greek Stuffed Cannelloni Bolognese (From Scratch)
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A heavenly delicious homemade pasta dish of stuffed cannelloni. So easy to make, using only a crepe batter instead of the classic pasta making method!
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Ingredients
For The Bolognese Sauce:
- 6 tablespoons olive oil
- 1 small onion minced
- 700 grams / 1lb 8oz lean ground beef
- 1 bay leaf
- 1 tablespoon dried thyme
- 6-7 pieces of allspice
- a splash of red wine
- 1 large ripe tomato diced
- 4 tablespoons tomato paste
- ½ green bell pepper finely chopped
- 1 tablespoon dried oregano
For The Crepes:
- 200 grams /7 oz all-purpose flour
- 360 grams/ 12.6 oz milk
- 50 grams / 1.7 oz butter melted
- 4 medium-sized eggs
- a pinch of salt
- a pinch of sugar
For Adding On Top:
- 200 ml full fat cream
- 100 grams / 3.5 oz grated cheese (Gruyere, Romano, or Parmesan)
Instructions
For The Bolognese Sauce:
- Heat olive oil in a medium-sized cooking pot over high heat.
- Add the onion and cook until softened and golden in color.
- Add the ground beef along with all the spices.
- Break the meat apart using a wooden spoon.
- Poor in the wine and wait until it evaporates completely.
- Stir in the diced tomato, tomato paste, and green bell pepper.
- Cook for a minute or two and pour in enough water to cover the meat.
- Reduce heat to medium and simmer for about an hour. Or until sauce thickens sufficiently.
For The Crepes:
- In a mixing bowl add the flour, salt, and sugar.
- Pour in half of the milk at first while whisking constantly until smooth paste forms. And then pour in the remaining milk.
- Add the eggs and melted butter and whisk until thoroughly combined.
- If any lumps have formed pass the crepe batter through a sieve.
- Heat a non-stick pan (or a crepe pan) over medium-high heat.
- Dip a paper towel in some canola or frying oil and use it to slightly grease the pan.
- When the pan is hot enough (but not smoky hot) add a big spoonful of the crepe batter (using a ladle) in the center of the pan and with quick circular moves, spread the batter evenly in the pan to form a very thin layer.
- Count to 10 and with a flat wooden spoon gently scrape the edges to see if the crepe is cooked enough to be flipped.
- Flip the crepe with your hands and cook for 10-15 seconds more.
- Set crepes aside in a pile.
For The Cannelloni:
- Preheat oven to 230°C / 446°F.
- Lay a crepe on your working surface and place 2-3 tablespoons of the bolognese sauce at the bottom.
- Fold the sides and roll the crepe in order to create a cannelloni.
- Place the cannelloni's in a pan and pour the cream all over.
- Sprinkle the grated cheese on top.
- Bake for about 30 minutes or until golden in color.
Nutrition Information
Show Details
Calories
499kcal
(25%)
Carbohydrates
23g
(8%)
Protein
27g
(54%)
Fat
33g
(51%)
Saturated Fat
15g
(75%)
Cholesterol
179mg
(60%)
Sodium
272mg
(11%)
Potassium
543mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1065IU
(21%)
Vitamin C
11mg
(12%)
Calcium
177mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 9cannelloni's
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 179mg | 60% |
| Sodium | 272mg | 11% |
| Potassium | 543mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 11mg | 12% |
| Calcium | 177mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
12 reviews
Good
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