Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: riv_mum on June 10, 2009, 05:32:03 am
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Filling
1/2 onion, quartered
1 clove garlic
350g chicken breast, diced
250g ricotta
1 very large handful of baby spinach
salt and pepper
4 fresh lasagna pasta sheets or 6 to 8 cannelloni tubes
Place onion and garlic in bowl and chop for 5 sec, speed 7
Add chicken and pulse using turbo until minced.
Add ricotta, spinach and season with salt and pepper.
Cut lasagna sheets in half. Place spoonfuls of mixture across the center of the pasta sheet and roll to form a tube. Or fill cannelloni tubes with mixture.
Place in Varoma.
Prepare sauce in the bowl and cook for 40min, Varoma temp, speed 1
Vegetable sauce.
1 stick celery roughly chopped,
1 carrot, roughly chopped,
800g tinned diced tomatoes, juice drained
1 dsp veggie stock concentrate
1/4 cup of cream
Salt and pepper
Chop celery and carrot for 5 sec on speed 5.
Add remaining ingredients.
Place Varoma with cannelloni in position and cook or 40min, varoma temp, speed 1
Season with salt and pepper
Pour sauce over cannelloni and serve with Parmesan cheese.
Other suggestions
1. I used an extra garlic clove in the filling and I didn't drain my diced tomatoes as I was worried that there wasn't enough liquid in the bowl (cooking for 40 minutes at varoma temp). The sauce was quite chunky so I might add extra liquid next time and puree a little before serving. Yum Yum!!!
I made my own pasta sheets using 250g white spelt flour, 1 tbsp EVOO and 3 small eggs (throw it all in and knead for 2 mins on interval speed). I used my pasta roller but it could be rolled by hand with a rolling pin and some old fashioned elbow grease
2. Altered things slightly by sauteeing the onion and garlic 3 mins/100o/speed 1 and adding 4 homegrown large leaves of chopped spinach with 30 seconds to go. Added the chicken mince, 200g ricotta, S & P and mixed for 30 seconds/reverse/speed 1. It made 6 nice big cannelloni using 3 fresh lasagne sheets I had in the freezer.
The sauce - 55g celery, 95g carrot and added the whole can of tomatoes undrained, blitzed them for 5 sec/speed 5. Rinsed the can out with a bit of water and added that too along with 65g cream and S & P.
Some alternative ideas for this recipe from other members.
Maddy-used fresh lasagne sheets and rolled them. It saved the difficulty of filling cannelloni.
Chelsea-used an extra garlic clove and didn't drain the tomatoes. May add extra liquid and puree the sauce. Made her own pasta.
Judydawn-made these changes.Altered things slightly by sauteeing the onion and garlic 3 mins/100o/speed 1 and adding 4 homegrown large leaves of chopped spinach with 30 seconds to go. Added the chicken mince, 200g ricotta, S & P and mixed for 30 seconds/reverse/speed 1. It made 6 nice big cannelloni using 3 fresh lasagne sheets I had in the freezer.
The sauce - 55g celery, 95g carrot and added the whole can of tomatoes undrained, blitzed them for 5 sec/speed 5. Rinsed the can out with a bit of water and added that too along with 65g cream and S & P.
Thermie Crew-added an extra tin of tomatoes so there was more sauce, and used frozen spinach, thawed first.
Lisel-used Mountain bread instead of pasta.
Delightful Den I plated the cooked cannelloni and topped with sauce then a mixture of Parmesan and mozzarella cheese. I placed the plates under a hot grill to melt the cheese.
I found this mixture made 18 cannelloni.
Tasty For tonight I have substituted the spinach for basil and added some pinenuts to create a pesto chicken ricotta cannelloni!
Teagg- I've substituted quark for the ricotta.
I've also subbed courgette (zucchini) for the celery...
And mascarpone for the cream in the sauce...
Snappy-sometimes uses Neapolitana sauce instead of the one in the recipe.
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Great idea - thanks Sheree
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I love the sound of this recipe but have never made cannelloni before and am a bit unsure. I don't want to use store-bought pasta so can I just use fresh home-made pasta sheets? Also, can I really steam them in the varoma? I don't think I have ever steamed pasta before? :)
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I think you an treat cannelloni the same way you treat lasanga, as it's just a different shape. So I'd make this as a lasagna as that's much easier. It's pretty fiddly filling up cannelloni tubes.
Actually I just noticed that Riv Mum says Cannelloni or fresh pasta sheets. I didn't read it properly the first time. Go for it Chelsea!
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This does sound nice riv mum.
I don't have a pasta press, so I usually buy the fresh lasagna sheets, and roll the mix up in it like a cannelloni tube, seam down.
Much easier than trying to shove it into those tubes....which I loathe doing!
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Cool. I will get cracking with my rollers. I love these all in one meals (and Sheree's recipes in general)!!! Stay posted for a review! :)
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Yes, it's fiddly filling bought cannelloni tubes, but easy to roll mix in cooked pasta sheets (if using dried pasta) or just fresh pasta sheets without cooking first.
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Well I made these for dinner and we absolutely loved them. This recipe has gone straight to the "make again" file. Thanks so much for another great recipe Sheree!
I used an extra garlic clove in the filling and I didn't drain my diced tomatoes as I was worried that there wasn't enough liquid in the bowl (cooking for 40 minutes at varoma temp). The sauce was quite chunky so I might add extra liquid next time and puree a little before serving. Yum Yum!!!
I made my own pasta sheets using 250g white spelt flour, 1 tbsp EVOO and 3 small eggs (throw it all in and knead for 2 mins on interval speed). I used my pasta roller but it could be rolled by hand with a rolling pin and some old fashioned elbow grease ;).
A lovely meal!!! :)
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Thanks for bumping this one Chelsea - I was wondering what to do with a 250g packet of chicken mince.
Altered things slightly by sauteeing the onion and garlic 3 mins/100o/speed 1 and adding 4 homegrown large leaves of chopped spinach with 30 seconds to go. Added the chicken mince, 200g ricotta, S & P and mixed for 30 seconds/reverse/speed 1. It made 6 nice big cannelloni using 3 fresh lasagne sheets I had in the freezer.
The sauce - 55g celery, 95g carrot and added the whole can of tomatoes undrained, blitzed them for 5 sec/speed 5. Rinsed the can out with a bit of water and added that too along with 65g cream and S & P.
DH was the first to comment - what's this, it is very nice and indeed it was. Thanks Sheree :-* :-*
2 for lunch with salad, 2 for tomorrow's quick tea after being out all day and 2 have gone into the freezer.
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Good work JD - thx for your method too. :-*
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Thanks riv-mum, we love this meal!
My daughter is allergic to egg so we can't use fresh pasta sheets. It means I have to use the tedious cannelloni tubes but it's still worth it :)
I've started using frozen spinach for the recipe-much cheaper. I just thaw the box slightly and chop it in half (saving the other half for next time). I also use 500g chicken. I normally have some mixture leftover after all of the tubes are filled so i mix this filling with breadcrumbs the next night and cook them in patties-very yummy.
I also add an extra tin of tomatoes to the sauce so that there's more to go around :)
Thanks again, delicious.
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I just made this now for dinner (but decided to bake it instead of steam it!!).
The sauce was amazing, however there was some real odd taste in the filling. I think it was the onion and the fact it wasn't sauteed. I will try making it again but with either no onion (as many recipes online I see don't have onion) or just a little onion sauteed.
And I would definitely not drain the diced tomatoes. The more sauce the better!
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Paperfreak, I have not tried this version, but usually saute the onion and garlic, add chicken and brown (I used very small pieces pre thermie) and then mixed it all together. I think it needs the onion, but I would saute it as judydawn suggested.
I usually use mountain bread as I always have some on hand, guests never notice it is not pasta and it comes in lots of different types.
Looking forward to giving this one a go.
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I made this tonight. I used cannelloni tubes and a piping bag to fill them. Still very fiddly. The sauce was lovely. I did not drain the tomatoes and added about 1/2 a can of water. I will definitely make this again and will probably increase the water in the sauce next time.
I plated the cooked cannelloni and topped with sauce then a mixture of Parmesan and mozzarella cheese. I placed the plates under a hot grill to melt the cheese.
I found this mixture made 18 cannelloni.
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Adding this to my list!
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Just bumping this up again for any newbies. It's a great recipe and regularly on the menu around here - although i tend to put the cannelloni's in a pyrex dish, pour the sauce over, cover with mozarella and bake in the oven rather than the steaming method.
For tonight i have substituted the spinach for basil and added some pinenuts to create a pesto chicken ricotta cannelloni!
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I managed to get a bargain on 1kg fresh ricotta this morning - use by date tomorrow. Could I make up a whole heap of the filling and freeze it in portions? Does ricotta freeze OK?
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In one word Karen, yes ;D
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Thanks Judy! :-* Now to go over to the neighbours garden and scrounge a whole heap of spinach ;)
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This sounds yum, I have it on my menu for this week :)
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OOPS!! HELP!! i read this recipe wrong. I made the cannelloni as per the recipe, but wanted to cook them in the oven rather than in the varoma. So I put them in a baking dish, and then made the sauce. BUT - I didnt cook the sauce at all. Thought it was a bit weird - but I just zapped the veggies, added the tinned tomatoes, pepper and cream, mixed it all up and poured it over the cannelloni. So the sauce was completely raw. Will this still be OK if I bake it in the oven??
And if I want to freeze this, would you freeze it cooked or raw?
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It should be fine karen, the sauce will cook in the oven.
I cook mine with sauce but without cheese in the oven and then freeze. When i want to eat, i defrost add cheese and heat in oven for about 20 mins at 180.
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Can anyone help out with a quick answer as I want to make this later? I am a bit concerned about putting the raw chicken in the cannelloni tubes with varoma on speed 1 will it be cooked through? I have gone back to this thread as I though I maybe did not write a step down and perhaps the chicken mixture cooked in TMX first before putting in tubes. Many thanks.
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It's been a long time since I made this one GHM but, apart from sauteeing the onion first, I followed the recipe and didn't have any problems with the chicken being cooked. 40 minutes is quite a long steaming time and everyone seems happy with the results.
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Thanks JD. Did you use fresh pasta sheets or the pre bought cannelloni tubes?
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I would have used the fresh pasta sheets because I find the tubes too fiddly and time consuming to fill GHM.
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Just in case someone sees this as I'm trying the recipe out.... If I'm baking the end result what temp and time should I be doing it for please??
Thanks
Gillian
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Gillian, here's (http://www.lowfodmap.com/chicken-cannelloni-pumpkin-spinach-ricotta/) a recipe using raw chicken mince as a guide to oven baking. It says 180oC for 25 - 30 minutes.
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hi Gillian
Mine is in the varoma as we speak! I will pour sauce over then put under grill with Parmesan over to finish off. The mixture actually made a lot of cannelloni tubes. I put two layers in aroma separated by baking paper so they don't stick. Let us know how yours goes!
Thanks JD with the quick response, always good to know someone on forum to answer those little niggling questions.
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Thanks for bumping this one girls, my mum is going to absolutely love it ;D
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Ha ha this is the first time I've asked a question and got an answer in real time!!! Bloddy brilliant (!!)
Ok I'm winging it and have bunged it in a 200C oven (preheated) and I've substituted quark for the ricotta as my ricotta smelled too 'natural' and DH's face when I asked for the comfirmatory smell test was a sight!
I've also subbed courgette (zucchini) for the celery...
And mascarpone for the cream in the sauce...
(So much for my 'oh that'll save us from boiled eggs and weetabix for supper, as I have all of those ingredients in the kitchen....')
My DDs are making the steamed bread, as a trial run for a school class+Thermomix experiment later this week!
(yep another early night in this house thanks to TMX!)
Will let you all know the response - I've already had the youngest commenting that she doesn't think she'll be eating or liking it... I responded that I would definitely be eating whatever she made and I'd be enjoying it, even if I didn't like the taste - as she would have put so much love and effort into making it....
(be interesting to see if my tact diplomacy and subtlety will pay off later...)
(or the cheese on top...)
Gillian ;-)
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well my chicken spinach and ricotta came out looking pretty good, but will have to report later how it tastes as I assembled it and then froze it. the cannelloni tubes looked really well cooked, thanks JD for reassuring me, I w a little nervous about putting raw chicken into steam. this made 24 cannelloni tubes very generous size.
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No worries GHM, a little reassurance is sometimes all we need when we have some doubts about a recipe. I hope you enjoy the meal when you finally have it.
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I've got this prepped and ready for mum to cook in the oven tonight while I'm at work. I used bought cannelloni tubes and made 21 of them. I had a little more chicken and spinach than the recipe stated. I also pureed some red kidney beans and added to the sauce ;) ;)
I'm sure mum will enjoy these tonight because she loves the combination of spinach and ricotta. Hopefully she will remember to take photos for me! :-))
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Typically, because I was so excited about mum enjoying this, she didn't actually enjoy it that much :( She said it was "only okay."
She said she baked it for about an hour and the pasta was still a little chewy. I'm not really sure why that would be. But unfortunately I don't think I'll be making it again...
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amy i have not made these but i just read it now it does say to cook them in the varoma, IMO not enough liquid to cook /bake them in the oven
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Other people have cooked them in the oven though, and it sounds like theirs turned out okay ???
I see what you mean about there not being enough liquid though. My sauce wasn't even very liquidy :-\
Maybe I'll try it again with the steaming method and see if mum likes it any better. I'll just have to tell her its a different recipe :-))
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That is a good trick Amy :)
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I made this tonight. I used cannelloni tubes and a piping bag to fill them. Still very fiddly. The sauce was lovely. I did not drain the tomatoes and added about 1/2 a can of water. I will definitely make this again and will probably increase the water in the sauce next time.
I plated the cooked cannelloni and topped with sauce then a mixture of Parmesan and mozzarella cheese. I placed the plates under a hot grill to melt the cheese.
I found this mixture made 18 cannelloni.
Amy do what DD did and still bake them, i would think baking would be much nicer
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That is a good trick Amy :)
Sometimes I have to think like a parent ;)
I made this tonight. I used cannelloni tubes and a piping bag to fill them. Still very fiddly. The sauce was lovely. I did not drain the tomatoes and added about 1/2 a can of water. I will definitely make this again and will probably increase the water in the sauce next time.
I plated the cooked cannelloni and topped with sauce then a mixture of Parmesan and mozzarella cheese. I placed the plates under a hot grill to melt the cheese.
I found this mixture made 18 cannelloni.
Amy do what DD did and still bake them, i would think baking would be much nicer
I can't believe I missed that. I thought I had read all the comments. Poop! I'll definitely have to try it again this way :-))
Thanks Uni :-*
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I bake them but I use my standard Neapolitana sauce, not the one in the recipe. I love these
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Amy I think the steaming in the varoma worked well, but I would add a bit more liquid to the sauce next time. When baking in oven if you are using the dried pasta tubes it may be best to put foil over for the first half of the baking so the sauce doesn't all evaporate prior to the tubes being cooked through. I found that using the fresh pasta sheets also makes a difference as they don't take as long to cook. And no where near as fiddly to stuff.
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Yum! I'm giving this a go this week!
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Made this the other night and it was delicious. Have only had my Thermomix for a few weeks and it was my first go using the Varoma dish and It worked a treat. Tasted very light and healthy. My husband & guests loved it too. Will definitely make again
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Thanks for the bump!
Initially all was good for us with this. But then after first single experiment I decided to use up the rest of the frozen spinach so that the end result was... Um... Very spinachy!
(In effect I used a double helping of spinach)
Probably would not recommend double spinach tweak to the recipe!!
G
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Made this for dinner tonight, only ended up being 3 of us and I made double, so have frozen some individuals dishes. It's one of the few times I get out the varoma when I make this dish.
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Made this again tonight. I forgot how good this is. :) DW loves the sauce, she was trying to stuff the last of what I dished up for her in even though she was full. ;D I only had 8 cannelloni tubes so I have some left over sauce and filling. I think I am going to use these left overs to make some ravioli.
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That sounds great Den :D I should give this another go and get it right, especially since I am trying to cook more vegetarian meals it would be good to have things like this in my repertoire :)
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Have another go Amy. I follow the recipe, though I added extra veggies to the sauce, Steam the cannelloni then plate them up spoon the sauce over and sprinkle with mozzarella and Parmesan then melt the cheese under the grill.
Also this has chicken in it so to make it vegetarian you will need to leave that out and probably increase the quantity of ricotta and spinach. I would also add an egg and Parmesan to the filling.
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Oops, yes, I meant to say I would replace the chicken with tofu or chickpeas to make it vegetarian :-)) ;D
I did it in the oven last time, thats where I went wrong :( Will try the steaming next time, thanks Den :D
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I usually make vegetarian cannelloni Amy. I always just use spinach, ricotta, Parmesan and an egg.
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Oh okay ;D Thanks Den :D
You're forgetting the smileys ;D
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;D ;D ;D ;D
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That's better :D :D :D
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This recipe is an absolute favourite in our house!
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Made this tonight, using Judy's variations - sautéing onion, garlic at the start and adding fresh spinach 30s toward end. Used 4 chicken thighs (approx 500g?)
I used fresh lasagne sheets and got 9 out of the mixture, with some mixture left.
I also sneakily added a zuchinni to the sauce leaving juice in tin tomatoes.
Steamed in varoma and topped with some grated Parmesan.
THIS IS DELICIOUS!!
I will make again.