This recipe presents a traditional Catalan-style cannelloni often enjoyed at festive meals. It combines a rich pork ragù enriched with pork pâté, enveloped in tender pasta sheets and finished with a silky béchamel and a gratin of cheese. The result is a comforting, flavorful dish that holds up well for a holiday table or a family dinner.
INGREDIENTS
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60 ml extra virgin olive oil
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1 Spanish onion, thinly chopped
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6 garlic cloves, finely chopped
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1 pinch white pepper powder
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1 pinch dried oregano
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500 g (about 1 lb) minced pork
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1 shot (about 30–50 ml) dry white wine
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200 ml tomate frito (Spanish fried tomato sauce)
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Salt, to taste
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1 tin (about 100–125 g) pork pâté, coarsely diced
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For the béchamel:
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Butter (amount as preferred for roux)
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Flour (equal parts to the butter for the roux)
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Milk (enough to reach a silky, pouring consistency)
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A pinch of grated nutmeg
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Salt and pepper to taste
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Grated cheese for topping (Parmesan or a melting cheese of your choice)
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Fresh pasta sheets suitable for cannelloni (or dried sheets rehydrated as directed)
Preparation
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Make the ragù: Heat the olive oil in a pot over medium heat. Add the thinly chopped onion and cook for about 10 minutes until translucent. Add the finely chopped garlic and fry for a further 5 minutes, taking care not to burn the garlic. Add the white pepper, oregano, a pinch of salt, and the minced pork. Cook the pork for about 20 minutes, stirring frequently so it breaks up evenly and browns lightly.
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Pour in the white wine, stir well to deglaze the pan, then add the tomate frito. Adjust salt to taste and let the sauce simmer gently for about 45 minutes so the flavors concentrate and the ragù thickens. Remove from heat and stir in the coarsely diced pork pâté. Allow the mixture to cool to room temperature before filling the pasta.
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Prepare the béchamel: In a saucepan over medium heat, melt a knob of butter. Add a pinch of nutmeg, pepper and salt. Stir in an equal amount of flour to make a roux and toast for about 3–4 minutes while stirring. Gradually whisk in the milk, a little at a time, until you have a smooth, silky sauce. Bring to a gentle boil and then reduce the heat, simmering for 5 minutes. Stir in a portion of the grated cheese if desired and simmer another 3–5 minutes. Remove from heat and let the béchamel cool slightly so it thickens but remains pourable.
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Prepare the pasta sheets: Bring a large pot of water to the boil. Turn off the heat and submerge the pasta sheets to hydrate for approximately 10 minutes, shaking the pot occasionally so the sheets don’t stick together. Remove the sheets and gently pat them dry with a clean cloth.
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Assemble the cannelloni: Lay out the pasta sheets and place an even line of ragù along the center of each sheet. Roll the sheets tightly around the filling to form cannelloni rolls. Arrange the rolls seam-side down in a roasting tray or baking dish.
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Finish and bake: Spoon about one third of the béchamel into the base of the roasting tray to prevent sticking. Place the filled cannelloni in the tray and cover them with the remaining béchamel, making sure each roll is well coated. Sprinkle a generous layer of grated cheese over the top for a gratin finish. Bake in a preheated oven at 200°C (390°F) for about 10 minutes, or until the top is golden and the filling is hot throughout.
Tips and Serving Suggestions
Allow the assembled cannelloni to rest for a few minutes after baking so the filling firms slightly and slices hold together better. This dish pairs well with a simple green salad or roasted seasonal vegetables. Leftovers keep well in the refrigerator for 2–3 days and can be reheated in the oven until piping hot. For variation, you can add sautéed mushrooms or finely chopped herbs to the ragù, or use a mix of cheeses in the béchamel for extra richness.