How to Make Perfect Cannelloni | Pasta Grannies

It's time for a cannelloni revival! Chef and teacher Carla Tomasi's recipe is delicious. It's easier than ravioli and lighter than lasagna. Notes on this recipe: Carla's rule of thumb when making pasta dough is: weigh your eggs. Then to calculate the flour, double this amount and subtract 10 grams. So in this video, the 3 eggs were 168g and Carla added 326g of 00 flour. For the filling you need: 300g chard or chard and spinach - picked over and cleaned weight 250g cows milk ricotta - well drained (or sheep's milk - more flavour but also more watery) 4 tablespoons grated parmigiano reggiano several scrapes of nutmeg, salt and pepper a tablepspoon of chopped fresh marjoram For the thin béchamel sauce: 300ml full fat milk 30g butter 20g plain flour Salt and black pepper Lemon zest Few mint leaves- chopped Carla teaches at the Latteria Studio in Rome and you can find out more about her classes here: https://cookingwithcarlablog.wordpres... Subscribe and see you every Thursday for a regular helping of Pasta Grannies!