Veal Cannelloni with Camembert Ros Sauce Cannelloni Di
Indulge in the luxurious elegance of Veal Cannelloni with Camembert Rosé Sauce, an irresistible Italian-inspired dish that marries creamy, savory, and aromatic flavors. Tender cannelloni shells are filled with a rich, velvety mixture of ground veal, ricotta, Parmesan, and sautéed spinach, all seasoned with garlic, nutmeg, and black pepper for a perfectly balanced filling. The pièce de résistance is a silky Camembert-based rosé sauce, enriched with heavy cream, butter, and a hint of wine, coating the stuffed pasta in decadent layers of flavor. Baked to golden perfection and garnished with fresh parsley, this gourmet recipe is perfect for intimate dinners, special occasions, or anyone craving a culinary escape. Serve alongside a crisp salad and a glass of rosé wine for an unforgettable meal.
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Recipe Information
Ingredients
- 500 grams ground veal
- 250 grams ricotta cheese
- 100 grams Parmesan cheese, grated
- 200 grams fresh spinach, chopped
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg, freshly grated
- 16 pieces dried cannelloni pasta shells
- 200 grams Camembert cheese, rind removed and cubed
- 250 milliliters rosé wine
- 300 milliliters heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 250 milliliters chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F). Grease a large baking dish and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the ground veal to the skillet and cook until browned and fully cooked, breaking it into small pieces with a wooden spoon, about 5-7 minutes. Season with salt, black pepper, and nutmeg.
Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked veal mixture with ricotta cheese and half of the grated Parmesan cheese. Stir to combine and set aside.
Boil the cannelloni shells in salted water until just al dente, according to package instructions. Drain and let cool slightly to handle.
Using a small spoon or piping bag, carefully stuff the veal mixture into the cooked cannelloni shells. Place them in the prepared baking dish in a single layer.
In a medium saucepan, melt butter over medium heat. Add the flour and whisk to form a roux, cooking for 1-2 minutes to remove the raw flour taste.
Slowly whisk in chicken broth and rosé wine, cooking until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream and add the Camembert cheese. Continue to cook, stirring, until the cheese has melted and the sauce is smooth. Adjust seasoning with salt and pepper if needed.
Pour the Camembert rosé sauce evenly over the stuffed cannelloni in the baking dish. Sprinkle with the remaining Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.
Garnish with freshly chopped parsley and serve warm. Enjoy your luxurious Veal Cannelloni with Camembert Rosé Sauce!
Nutrition Facts
Calories |
4793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.3 g | 407% | |
| Saturated Fat | 166.2 g | 831% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 9199 mg | 400% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 17.5 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 3335 mg | 257% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
