Veal & Lamb Cannelloni, Wild Mushrooms and Truffle Cream 

Directions Print

For the Pasta:

1. Prepare pasta dough by combining eggs, flour and salt and kneading until a smooth ball is formed. Set aside for 30 minutes at room temperature. Bring a large stock pot of water to a boil. Roll the pasta into sheets using a pasta machine and prepare an ice bath. Cook the pasta sheets in the boiling water for 1-2 minutes, then place in ice bath to stop cooking; remove from ice bath and lay flat on a sheet pan lined with parchment, sprayed with non stick spray. Repeat for each pasta sheet. (Can be held overnight, wrapped tightly with plastic wrap (refrigerated).

Truffle Cream:

1. Melt butter on low heat and stir in flour; cook on medium low for 2 minutes. Add half and half, fresh thyme and whisk until thickened and smooth. Add pecorino and stir on low heat until melted. Simmer for 10 minutes. Season with salt and pepper. Strain and reserve.

For the Veal and Lamb Filling:

1. Heat the oil in a large skillet and brown the veal and lamb; remove from pan and reserve. Add pancetta, mirepoix, chopped garlic, and cook on low heat until vegetables are soft. Add veal and lamb back to pan and add pine nuts, raisins, crushed red pepper, and chicken stock. Reduce chicken stock until almost evaporated; add in pecorino and season with salt and pepper.

To prepare the cannelloni

1. Square off the pasta sheets and cut into 4 equal rectangle pieces (should yield approximately 15-16 cannelloni).
2. Fill each pasta square with approximately 3 ounces of veal and lamb filling and roll neatly. Set crease side down on a greased baking tray. (Can be done ahead of time)
3. Top cannelloni with about 3 ounces of truffle cream and bake at 375° F for 12-15 minutes on a greased baking tray.
4. While cannelloni is baking, melt butter in a sauté pan on medium high heat. Add thyme and then mushrooms; sauté for 3-4 minutes and season with salt and pepper. Set aside.
5. Spoon a few ounces of the truffle cream on a plate and neatly place 3 cannelloni on top of truffle cream.
6. Spoon mushrooms over cannelloni, finish with a drizzle of Olive oil, fresh thyme or parsley and freshly grated pecorino romano.
7. Serve immediately.