Cannelloni Pinwheels with Tomato Cream Sauce


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An attractively presented pasta with a creamy tomato sauce.

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Preparation Time : : 
Cooking Time : : 
Serves 4.
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Ingredients



For the cannelloni
1 recipe Fresh Pasta Dough
1 tbsp oil to cook pasta
1 tsp salt to cook the pasta

To be mixed into a paneer filling
1 cup grated paneer
1 tsp dry red chilli flakes (paprika)
2 tsp fresh parsley, chopped
salt to taste

For the spinach filling
2 cups blanched spinach (palak) leaves, drained and chopped
2 tbsp onions, chopped
1 tsp green chillies, chopped
1/2 tsp garlic, chopped
2 tsp olive oil or oil
salt to taste

For the Tomato Cream Sauce
2 large blanched , deseeded and chopped tomatoes
2 tbsp onions, chopped
1 tsp garlic, chopped
1 tsp chilli powder
1 tsp dried oregano
1/4 cup fresh cream
1 tbsp olive oil or oil
salt to taste

For the garnish
4 parsley springs

Method
  1. Divide the dough into 2 portions and roll out each portion as thinly as possible.
  2. Cut each portion of the rolled out dough into a 200 mm. x 200 mm. (8" x 8") square.
  3. Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
  4. Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes.
  5. Drain and transfer into a bowl of cold water. Drain and keep aside.

For the spinach filling

  1. Heat the olive oil in a pan, add the onion, green chillies and garlic and saute for 2 minutes.
  2. Add the spinach and salt, cook for 2 more minutes and keep aside.

For the Tomato Cream Sauce

  1. Heat the olive oil in a pan, add the onion and garlic and saute for a few minutes.
  2. Add the tomatoes and cook till the moisture evaporates.
  3. Add the chilli powder, oregano, cream and salt and mix well.
  4. Remove from the fire and keep aside.

For the Cannelloni Pinwheels

  1. Place one cooked pasta sheet on a dry surface. On one half of the sheet, spread half the spinach filling and on the other half, spread half the paneer filling.
  2. Roll up the pasta tightly, starting from the spinach filling side of the pasta, to make a Swiss Roll.
  3. Cut the rolled cannelloni into 25 mm. (1") slices. Place the cannelloni slices on a serving dish, placing the cut side upwards to form pinwheels.
  4. Repeat the same for the other cooked pasta square and the remaining filling to make more pinwheels.

How to proceed

  1. Place 4 to 6 pinwheels on each serving dish.
  2. Heat the tomato cream sauce and spoon it carefully over the pinwheels.
  3. Garnish with parsley and serve immediately.
RECIPE SOURCE : Pizzas & PastaBuy this cookbook
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