- 1 pound ravioli dough (500 g)
- 3 1/2 tablespoons cooking olive oil (5 cl)
- 3/4 ounce chicken jus (20 g)
- extra-virgin olive oil
Stuffing
- 8 3/4 ounces baby spinach (250 g)
- 4 1/4 ounces mesclun greens (125 g)
- 2 ounces arugula (60 g)
- 1/4 bunch chervil
- 1 egg yolk
- 3 1/2 ounces grated parmesan (100 g)
- 1 clove garlic
- 1/3 cup cooking olive oil (7 cl)
- fleur de sel
Artichokes
- 1 3/4 ounces mesclun (50 g)
- 6 baby artichokes
Instructions
Step 1: Stuffing
Stalk, wash, and dry all the herbs and lettuces to be used for the stuffing. Peel the garlic clove, and stud it on the prongs of a fork.
Heat 1 tablespoon of olive oil in a large pot, add the lettuces and herbs, season lightly with salt, and soften for 2 minutes, stirring with the fork studded with garlic. Drain on a perforated stainless steel sheet pan, pressing down firmly to remove any excess liquid.
Finely chop the greens with a knife, and season with freshly ground pepper. Add an egg yolk, 1 3/4 ounces (50 g) of grated parmesan, and 3 1/2 tablespoons (5 cl) of olive oil, and mix to combine.
When the stuffing is nice and even, fill a piping bag with a smooth 1/2 inch (1 cm) nozzle with this mixture.
Step 2: Cannelloni
Roll out the ravioli dough, preferably with a pasta roller, and cut 20 2 1/2 x 3 1/4 inch (6 x 8 cm) rectangles.
Plunge into a pan of boiling salted water for 30 seconds, and remove gently with a slotted spoon. Cool instantly in a container of ice water. When cooled, drain and place on a damp cloth.
Place small piles of stuffing onto each piece of dough, roll tightly, and fill, pushing the stuffing down into the cannelloni if necessary. Smooth each end.
Place the cannelloni on a buttered baking dish, and sprinkle with the rest of the grated parmesan.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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