Cannelloni Sorrento Style

Pour the oil into a saucepan, add the finely chopped onion and the piece of meat. Brown over medium heat until the meat browns and the onion becomes soft, without burning. Deglaze with the white wine and let the alcoholic part evaporate completely: the aroma must be clean and the bottom must not contain excess liquid.

Join the tomato paste, salt and basil, then dilute with water as needed. Bring the ragù bring to the boil, then continue cooking over low heat and for a long time, until the meat is very tender, almost falling apart, and the sauce appears thick and well blended.

Remove the meat from the ragù, chop it finely and transfer it to a bowl. Add the ricotta, part of the Parmigiano Reggiano grated and the fior di latte mozzarella cut into small pieces. Mix until you get a mixture homogeneous, soft but firm enough to be distributed in the center of the dough.

Bring to a boil In plenty of salted water, cook a few squares of fresh pasta at a time. Drain them with a skimmer When they float to the surface, the pasta is cooked but still whole and manageable. Avoid stacking them while draining to prevent them from sticking together.

Line up the drained squares on a marble surface dampened with cold water. This stops the cooking and makes the pasta more stable during the filling. Repeat with all the squares, keeping them spread out and separated until they are ready to be filled.

Place a spoonful of the meat and ricotta filling in the center of each square. Roll the dough up into a compact cylinder, without squashing it. the mixture. Make sure the closure remains facing downwards or well-adhered, so the cannelloni will keep their shape in the baking dish.

Pour into the bottom of a baking dish rectangular a veil of ragùArrange the cannelloni in a single layer, placing them side by side to ensure even cooking. Cover them completely with more ragù, so the pasta will remain soft and the surface will be able to gratinate without drying out.

Sprinkle the cannelloni with the Parmigiano Reggiano grated cheese and bake at 200°C (392°F) for 20 minutes. Remove the baking dish when the ragù It's piping hot and the surface is golden brown and evenly gratinated. Let it cool briefly before serving, to keep the filling intact.