Time: 2 ore più riposo
Difficulty: Media

Cannelloni is a dish that brings to the table the love of those who prepared the fresh puff pastry, In this recipe is stuffed with vegetables, also satisfying the palate of celiac and vegetarians.

Ownership
The main ingredient is beets, an ally for health with properties that help in the constitution of the skeletal apparatus, strengthen bones and teeth thanks to the high content of calcium, vitamin c and K, magnesium.
Potassium concentration and low sodium content help to counteract arterial hypertension, refreshing and diuretic act positively on the urinary tract against cystitis and urinary diseases.
Historical notes
The plant has prehistoric origins, has spread spontaneously in the sandy coasts of the Mediterranean and Asia Minor, satisfying the alimentary needs of the many populations of these places, from which it has always been appreciated.
Notes
Beets store a large quantity of nitrates, which are essential for the plant and are normally absorbed by the soil.
For humans, nitrates (NO3) are not particularly dangerous to health, but they become so when they turn into nitrites (NO2). These molecules can chemically bind to hemoglobin, transforming it into metahemoglobin and preventing normal oxygen transport to cells and tissues in the body. Fortunately, to reduce the production of nitrosamines, the gastric system defends itself by secreting vitamin C in small quantities, generating a protection process: the beets are rich and this characteristic counterbalances the presence of nitrates.

Ingredients (for 6 people)
For the pasta:
350 g Special fresh pasta Molino dalla Giovanna  
50 g gluten-free buckwheat flour      
3 whole eggs
1 egg red 
20 g water  
6 g salt up
Very fine rice flour for gluten-free dusting
extra virgin olive oil for cooking

For the filling:
250 g of beet
150 g of sheep’s cheese
150 g mushrooms mushrooms
salt up
black pepper in grains
For the béchamel sauce:
5 dl fresh milk
30 g butter
25 g gluten-free rice starch
100 g salted ricotta cheese
1 sachet of saffron powder
salt up
nutmeg

Difficulty level: medium
Time: 2 hours + rest time

Procedure:
Mix in a bowl or planetarium, the mix and the buckwheat flour, add the eggs in the center, the water and mix everything with salt, work vigorously until you get a homogeneous mixture. Create a ball with it, cover with cooking film and let rest in the refrigerator for 30 minutes.
After the rest time take the fresh pasta from the fridge and roll out with the machine, bring to the thickness of about 2/3 mm. Spread the pastry on a cut and with a knife create some squares, sprinkle with rice flour and put to dry on a cut about 1 hour.
In the meantime, prepare the filling. Clean the beets, also eliminating the end of the coast, wash carefully and cut into pieces to proceed with cooking in plenty of boiling water. Take the mushrooms, remove the part of the stem with the soil and wash well the remaining part. Cut into cubes and cook in a pan with a tablespoon of oil, a clove of garlic and season with salt and pepper. Allow to dent for about 10 minutes, remove the garlic and add the beets after draining and squeeze well.
Pass everything to the mixer, then transfer the puree obtained in a sieve in a thick mesh, to remove water.
Transfer the mixture into a bowl and mix well by adding the sheep’s ricotta cheese, dripped previously in a colander, a pinch of salt and a ground pepper, then cover with plastic wrap and leave to rest in the refrigerator for 1 hour.
In the meantime to prepare the béchamel sauce, pour the milk into a saucepan, bring it to a boil, add a pinch of salt and a grated nutmeg. In a second saucepan, melt the butter, add the starch and mix with a spoon, cook for 1 minute, to toast, without coloring. Add the milk to the mixture of butter and starch, continuing to mix with a whisk, and thicken the béchamel sauce on low heat, then leave to rest at room temperature.
Resume the cut sheets and cook for 1 minute in plenty of boiling salted water with 1 tablespoon of oil. Drain gradually with a skimming ladle and transfer to a bowl with cold water.
Then remove from the water and place on a kitchen towel to dab. Distribute over the filling, gently roll the dough around it and place the cannelloni obtained in a glazed pan with part of the béchamel sauce. Place slightly apart from each other, until it forms a layer to be baked in the hot oven at 160 º C for 25-30 minutes.
Meanwhile, put the remaining béchamel sauce in a bain-marie on the fire and dissolve the saffron, stirring vigorously. At the moment of serving, veil the individual dishes with the saffron béchamel sauce and lay the cannelloni divided in half, sprinkle with grated ricotta cheese and serve.