Paratha Cannelloni

Indo-Italian

Difficult

Main Course

Side view of paratha cannelloni on a plate

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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

Follow
Directions

Description - Step 1

Making the paratha dough

Mix whole wheat flour, all-purpose flour, and salt in a large bowl. Add 2 tablespoons of oil and mix with your fingers until the mixture resembles breadcrumbs. Gradually add warm water and knead to form a soft, pliable dough. The dough should be softer than regular paratha dough, similar to pasta dough consistency. Knead for 8-10 minutes until very smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Description - Step 2

Making the paratha sheets

After resting, divide the dough into 8-10 equal portions. Roll each portion into a ball. On a well-floured surface, roll out each ball into a very thin circle or rectangle about 6x4 inches, similar to the thickness of a crepe or thin tortilla. The key is to roll them as thin as possible without tearing. Heat a tawa or flat skillet over medium heat. Cook each paratha sheet for just 20-30 seconds per side until it loses its raw appearance but doesn't brown much – you want them pliable, not crispy. Stack cooked sheets between damp paper towels to keep them soft and flexible.

Description - Step 3

Preparing the tomato sauce

Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until soft and translucent. Add minced garlic and cook until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly. If using red wine, add it now and let it simmer for 2 minutes. Add crushed tomatoes or tomato purée, dried oregano, bay leaf, fresh basil leaves (torn), sugar, salt, and black pepper. Bring to a simmer, then reduce the heat to low.

Description - Step 5

Preparing the spinach for the ricotta-spinach filling

Heat 1 tablespoon of oil in a large pan over medium heat. Add minced garlic and sauté for 30 seconds. Add fresh spinach in batches, cooking and stirring until completely wilted, about 4-5 minutes. Transfer spinach to a colander and let cool for 5 minutes. Using a clean kitchen towel or your hands, squeeze out all excess liquid from the spinach. Roughly chop the squeezed spinach.

Description - Step 6

Preparing the ricotta-spinach filling

In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella, ½ cup parmesan, the chopped spinach, egg, oregano, basil, nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed. The mixture should be thick and spreadable. Taste and adjust seasoning with more salt and pepper if needed. Cover and refrigerate until ready to assemble.

Description - Step 7

Making the béchamel sauce (optional but recommended)

Melt butter over medium heat in a medium-sized saucepan. Add flour and whisk constantly for 2 minutes – it should be smooth and lightly golden but not brown. Gradually add milk, whisking continuously to prevent lumps. Continue whisking until the sauce comes to a simmer and thickens enough to coat the back of a spoon, about 5-7 minutes. Add a pinch of nutmeg, salt, and white pepper. The sauce should be creamy and pourable but not too thin. Remove from heat and set aside.

Description - Step 8

Assembling the paratha cannelloni

Preheat the oven to 190°C. Spread 1 cup of tomato sauce in the bottom of a 9x13-inch baking dish. Take one paratha sheet and place it on a clean work surface. Spread about ⅓ cup of the ricotta-spinach filling along one end of the paratha, leaving a small border. Carefully and tightly roll up the paratha, enclosing the filling completely. Place the rolled paratha seam-side down in the prepared baking dish. Repeat with the remaining paratha sheets and filling, arranging them in a single layer in the dish. Pour the remaining tomato sauce evenly over the rolled paratha cannelloni. If using béchamel, drizzle it over the tomato sauce in a crisscross pattern. Sprinkle the remaining mozzarella and parmesan over the top. Cover the baking dish with aluminium foil.

Description - Step 9

Baking the paratha cannelloni

Place the covered baking dish in the preheated oven and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is melted, golden, and bubbling. The edges should be slightly crispy. If you want extra browning, turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning. Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with shredded fresh basil leaves and a sprinkle of Parmesan.

Step 1

Making the paratha dough

12 minutes (plus 30 minutes resting)

Step 2

Making the paratha sheets

13 Minutes

Step 3

Preparing the tomato sauce

5 Minutes

Step 4

Thickening the sauce

25 Minutes

Plate it up!

Plating Instructions

Use a wide spatula to carefully lift 2-3 paratha cannelloni per serving and place them on warmed pasta plates. Make sure to include plenty of tomato sauce and melted cheese.

Pairing Instructions

Serve alongside a few slices of warm garlic bread for soaking up the extra sauce.

Garnishing Instructions

Tear fresh basil leaves by hand and scatter them over the plated cannelloni. Finish with grated parmesan on the side.