INGREDIENTS :

10 oz spinach

1 ¾ cups all purpose (plain) flour OR

1 package (250 g) of Unico Cannelloni

2 eggs

¼ cup dried mushrooms

½ chicken breast

¼ cup Unico Premium Extra Virgin Olive Oil

1 medium size onion chopped

1 medium size carrot chopped

1 celery stalk diced

1 garlic clove, chopped

1 ¼ cup parsley leaves, chopped

100 g mortadella, chopped

½ cup dry white wine

28 oz Unico Diced Plum Tomatoes

salt and pepper

90 g grated parmesan cheese

PREPARATION: Boil the spinach in a large pot of salted water until wilted. Drain and squeeze dry. Puree in a food processor. Mix the spinach with the flour and eggs and knead into a smooth, soft dough. Wrap it in plastic and set aside.

Soak the mushrooms in lukewarm water and cover for 1 hour. Drain and chop. Cut the chicken meat into pieces. Heat olive oil in a pan over medium heat. Add onion, carrot, celery, garlic, parsley and saute for 10 minutes. Add bay leaf, clove of garlic and beef or chicken and mortadella. Pour in the wine and let it evaporate.

Add the tomatoes and season to taste with salt and pepper. Cover and cook this sauce over low heat for about 1 hour.

Roll out the pasta dough very thinly and cut into 10 cm squares. Bring a large pot of salted water to a boil. Drop the pasta into a pot a few at a time until cooked. Al dente. Lift each piece out with slotted spoon and place on cloth to dry.

Discard the bay leaves. Place a small amount of mixture in the centre of each square of pasta and roll it up to form a cylinder.

Butter a 23cm baking dish and place the pasta cylinders in it. Cover with the remaining meat mixture and sprinkle with parmesan. Preheat the oven to 200° C and cook for 20 minutes.

View a Shopping List for this Recipe