Basic cannelloni from Pasta Tecnica (page 79) by Pasquale Bruno Jr.

  • eggs
  • unbleached all-purpose flour
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  • Serves : 6

  • EYB Comments

    Recommends using the filling and sauce for this book's "Ravioli with beef and veal," "Ravioli with ricotta and sausage," or "Ravioli with chicken."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recommends using the filling and sauce for this book's "Ravioli with beef and veal," "Ravioli with ricotta and sausage," or "Ravioli with chicken."

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