Homemade Cannelloni with Fresh Pasta, Spinach & Cheese Filling

Steps

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1. 1
   Make the pasta dough: combine flour and salt in a food processor, add the eggs with the machine running, and mix on low speed until a smooth ball forms.
   ▶ ≈0:49
2. 2
   Wrap the dough ball in cling film and rest at room temperature for 30 minutes or longer to relax the gluten.
   ▶ ≈1:32
3. 3
   Make the tomato sauce: heat olive oil in a large pot, sauté the minced onion and garlic until translucent, then add the tomatoes, tomato paste, honey, oregano, and bay leaf.
   ▶ ≈2:01
4. 4
   Simmer the sauce on low heat for 1 to 2 hours until it reduces and the flavour intensifies. If using fresh tomatoes, quarter them, pulse in a food processor to a pulp, then add to the pot.
   ▶ ≈3:07
5. 5
   Season the sauce with salt and black pepper to taste, then let cool.
   ▶ ≈3:31
6. 6
   Prepare the filling: blanch fresh spinach in boiling salted water until tender, immediately plunge into cold water to set the colour, then drain thoroughly. Combine the spinach with the cheese in a food processor and blend together.
   ▶ ≈3:45
7. 7
   Roll out the dough: dust the rested dough well with flour on all sides. Using a rolling pin or pasta machine, gradually flatten the dough, setting the machine to progressively thinner settings until you have very thin, transparent sheets.
   ▶ ≈4:36
8. 8
   Cut into rectangles: use a knife to cut the thin pasta sheets into rectangles roughly 10 × 15 cm, allowing enough length to roll easily.
   ▶ ≈5:13
9. 9
   Assemble: spread a layer of tomato sauce on the bottom of a baking dish. Place a generous amount of the spinach-cheese filling on each pasta rectangle and roll tightly from one end to form a cannelloni.
   ▶ ≈5:26
10. 10
    Place the rolled cannelloni seam-side down in the sauce, then cover generously with the remaining tomato sauce.
    ▶ ≈5:51
11. 11
    Top with cheese and bake: sprinkle grated Corsican cheese (or your choice of melting cheese) generously over the top. Bake in a 180°C oven for about 20 minutes until the cheese is melted and golden.
    ▶ ≈6:15
12. 12
    Rest before serving: allow the dish to rest for a few minutes after baking, or cool and reheat before eating—this lets the sauce fully absorb into the pasta, making it extra tender and flavourful.
    ▶ ≈6:35