Paratha Cannelloni

Indo-Italian

Difficult

Main Course

Paratha Cannelloni
: A Creative Indo-Italian Fusion Pasta Dish

Name: ~Paratha Cannelloni~: A Creative Indo-Italian Fusion Pasta Dish
Total time: 85 min
Yield: 1
Cuisine: Indo-Italian
Ingredients: For the paratha sheets:; 1½ cups Aashirvaad Shudh Chakki Atta (100% Atta, 0% Maida); ½ cup All-purpose flour; ½ tsp Salt; ¾ cup Warm water (approximately); 2 tbsp Oil; 3-4 tbsp Ghee for cooking; For the ricotta-spinach filling:; 4 cups Fresh spinach (chopped); 2 cups Ricotta cheese; 1½ cups Mozzarella cheese (shredded); ¾ cup Parmesan cheese (grated); 4 Egg; 1 Garlic cloves (minced); 1 tsp Dried oregano; 1 tsp Dried basil; ¼ tsp Nutmeg; to taste Salt and black pepper; For the tomato sauce:; 2 tbsp Olive oil; 1 medium Onion (finely chopped); 3 Garlic cloves (minced); 800g Tomato purée or crushed tomatoes; 2 tbsp Tomato paste; ¼ cup Red wine (optional); 8-10 Fresh basil leaves; 1 tsp Dried oregano; 1 Bay leaf; 1 tsp Sugar; to taste Salt and black pepper

85 mins

Cooking Time

Difficult

Difficulty

Ingredients

Veg + Egg

Diet

Paratha cannelloni is a fusion dish that reimagines the classic Italian baked pasta dish with the Indian favourite paratha. Instead of using traditional pasta tubes or fresh pasta sheets, this recipe uses thin, layered paratha as the wrapper for the creamy ricotta and spinach filling.

Ingredients

UNITSIngredients

For the paratha sheets:

1½ cupsAashirvaad Shudh Chakki Atta (100% Atta, 0% Maida)

½ cupAll-purpose flour

½ tspSalt

¾ cupWarm water (approximately)

2 tbspOil

3-4 tbspGhee for cooking

For the ricotta-spinach filling:

4 cupsFresh spinach (chopped)

2 cupsRicotta cheese

1½ cups Mozzarella cheese (shredded)

¾ cupParmesan cheese (grated)

4Egg

1Garlic cloves (minced)

1 tspDried oregano

1 tspDried basil

¼ tspNutmeg

to tasteSalt and black pepper

For the tomato sauce:

2 tbspOlive oil

1 mediumOnion (finely chopped)

3Garlic cloves (minced)

800gTomato purée or crushed tomatoes

2 tbspTomato paste

¼ cupRed wine (optional)

8-10Fresh basil leaves

1 tspDried oregano

1Bay leaf

1 tspSugar

to tasteSalt and black pepper

For the béchamel sauce (optional):

3 tbspButter

3 tbspAll-purpose flour

2 cupsWhole milk

a pinchNutmeg

to tasteSalt and white pepper

For the assembly:

1 cupExtra mozzarella for topping

for garnishFresh basil