Green Cannelloni With White Beans and Zucchini

Green Cannelloni With 

White Beans and Zucchini

Tested by LA CUCINA ITALIANA
A delicious vegetarian alternative to this traditional meat stuffed dish, our home made spinach cannelloni are filled with creamy white beans and zucchini and served with a cheese sauce.
Cooks in: 1h 30mins

Serves: 6
Ingredients
1 pound of boiled white beans
12 oz. of zucchini, ends trimmed
5 oz. of Stracchino cheese
1 cup of semolina flour
1 cup of all-purpose flour
2 oz. of spinach
2 large eggs
1 shallot, chopped
1 garlic clove, minced
1 bunch of parsley, minced
4 tablespoon Grana Padano, grated plus extra for

   sprinkling
unsalted butter
extra-virgin olive oil
salt
pepper

Directions:
Cook the spinach in a large pot of salted water for 2-3 minutes from the time it boils. Using tongs, transfer spinach to a large bowl of ice water to cool. Strain and blend the spinach with 1/4 cup of its cooking water.

Mix the semolina with the flour, 1 egg, the pureed spinach, a pinch of salt, and 1 Tbsp. oil; if necessary add 1-2 Tbsp. water to obtain a smooth mixture. Wrap it in plastic wrap and let it rest for around 30 minutes.

Grate zucchini on the large holes of a box grater and sauté in a pan over high heat with 3 Tbsp. oil and the shallot. After 3-4 minutes, add the parsley and garlic. Remove from the heat after 1 minute.

Blend the beans and pass them through a sieve. Mix the pureed beans and zucchini together. Add salt, pepper, 2 Tbsp. Grana Padano, and 1 egg. Stir well. Fill a pastry bag with the filling.

Roll out the dough into 1/16" thick sheets and cut into 18 4x4" squares. Cook the squares in a large pot of boiling salted water for 30 seconds. Transfer pasta squares to a large bowl of cold water to cool. Drain and lie flat on a cloth.

Preheat the oven to 375°F. Sprinkle the pasta squares with Grana Padano. Squeeze the filling along end of the square and roll pasta around the filling to form cannelloni.