Ingredients

• 350 g mixed pork and beef pulp
• 350 g tomato sauce
• 350 g ricotta
• 150 g mozzarella
• 100 g Parmesan cheese DOP grated
• 70 g dry white wine
• 50 g tomato paste
• 8 pcs of fresh pasta sheets
• 1 pc onion
• basil
• butter
• extra virgin olive oil
• salt
• pepper

For the Sorrentine cannelloni recipe, finely chop the onion and fry it in a pan with a little oil, add the mixture of minced meat and brown it over a high heat. Pour in the white wine, let it evaporate, add the tomato paste, salt, pepper and basil. Dilute with a few ladles of water and continue cooking over a moderate heat for about 40 minutes, until the meat has almost completely melted.
Blend the sauce in a mixer until it has a uniform consistency; add the ricotta and 70 g of Parmesan, mix with a spatula and transfer the filling into a pastry bag. Blanch the fresh pasta sheets quickly, one at a time, in salted boiling water, then dip them in a bowl with water and ice. Roll them out to dry on a cloth. Spread a pastry filling on each pastry sheet with the pastry bag and roll it on the short side.
Grease a baking dish (18 × 30 cm) spread 2 tablespoons of tomato sauce on the bottom, arrange the cannelloni, cover them with the rest of the sauce, the mozzarella in small pieces and the remaining Parmesan. Bake at 180 ° C for about 20 minutes.

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