Chef Dina Altieri

Spinach and Cheese Cannelloni with Marinara Sauce and Eggplant Caviar

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Servings

2 servings

1 hour

2 hours 30 minutes

Chef Dina Altieri

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Combine the flours in a bowl, making a well in the center. Add the egg and oil, and mix well.
Stir together with a wooden spoon and once it has come together, start using your hands to form a ball of dough. Approximately 1-2 oz. of water may be needed to help form the ball.
Knead the dough on a floured surface for approximately 10 minutes until the dough has some elasticity. If using a pasta machine, set on #6. If making by hand, roll out dough until flat and 1/''8 thick, and cut into 6 rectangles.
Blanch in boiling water for 1-2 minutes, then put into ice water to stop the cooking. Towel dry.

Roast the garlic and mash into a paste.
Slightly wilt the spinach in water, then roughly cut.
Combine the roasted garlic, spinach, ricotta, shredded mozzarella, and parmesan. Season with salt and pepper.
Place in the center of each pasta rectangle and roll into a tube (making the cannelloni).

Gently sauté the onion and garlic in olive oil. When translucent, add the dried herbs and stir to blend.
Add the crushed tomatoes, tomato paste and water. Let cook approximately 1 1/2 hours at a simmer, and adjust seasonings with salt, pepper and a dash of sugar.
Place some sauce in the bottom of an oven proof dish, lay the cannelloni on top, then cover with the remaining sauce.
Cover with foil and bake at 350 degrees for approximately 25 minutes.

Cut a whole eggplant in half lengthwise with stem still intact. Using the tines of a fork, poke holes in the eggplant flesh. Drizzle oil on top and season with salt and pepper.
Roast uncovered at 350 degrees until eggplant flesh becomes slightly soft to the touch, being careful not to over-roast or it will be mushy. Let cool.
Scoop out the flesh, retaining some of the seeds (they give the eggplant the caviar-like appearance), and dice the flesh.
In a mixing bowl combine the eggplant with the basil and a light squeeze of lemon. Adjust salt and pepper if necessary.
Cool to room temperature. Place 3 cannelloni on each plate and garnish with eggplant.