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LIVE Cannelloni Class with Gloria from Florence


Class



Ingredients & Preparation


Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Cannelloni
Serves 4-5

Pasta Dough

  • 200 grams (1 5/8 cup) all-purpose flour, plus extra for dusting

  • 2 whole medium-size eggs

  • 1 teaspoon salt

Filling

  • 1 carrot, diced

  • 2 zucchinis, diced

  • 1 leek, diced

  • 85 grams (3/4 cup) frozen green beans, diced

  • 500 grams (2 cups) ricotta

    • Can substitute with soft goat cheese or similar

  • 45 - 90 grams (1/2 - 1 cup) grated Parmesan cheese, depending on personal preference

  • 2-3 tablespoons heavy cream, optional

  • Extra virgin olive oil

  • Salt and Pepper to taste

  • Ground nutmeg, optional

Béchamel Sauce

  • 3 1/2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • Salt

  • 2 cups milk

  • Grated Parmesan cheese, for topping

Before Class Steps

  • Wash and prepare the carrot, zucchini, and leek as below:

    • Carrot: peel and dice.

    • Zucchini: dice.

    • Leek: dice. Make sure to soak and drain in water once cut to get any dirt rinsed out of the layers.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

  • Large work surface to roll out pasta dough

  • Long rolling pin (about 20-22 inches)

  • Rolling pasta cutter or sharp knife

  • 1 medium-size sauté pan with lid for filling

  • 1 medium pot for sauce

  • 1 large pot with lid for pasta

  • Mixing bowls

  • Whisk or mixing spoon

  • Kitchen tongs

  • Baking tray lined with a kitchen towel

  • 1 oven-safe baking dish (similar to that of a lasagna pan)


Specialty Items



Get to know Gloria

Learn more about Gloria’s background and Italian cooking classes.


Check out more classes with Gloria in Florence!

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