Meatballs Cannelloni with Tomato and Zucchini Ragout

For the pasta dough, knead the wheat semolina, egg, flour, egg yolk, olive oil and salt in a food processor until smooth and elastic.

Wrap the dough in plastic wrap and refrigerate for at least thirty minutes.

In a saucepan, sauté the diced onion in the olive oil with the unpeeled garlic over low heat until soft. Sauté the zucchini cubes briefly and fold in the paradeis pulp. Crush the canned tomatoes and add to the vegetable form with the clear soup. Gently simmer the ragout for five minutes. Add the diced tomatoes, oregano and basil and remove the garlic again. Season the ragout with salt and cayenne pepper.

For the filling, soak the toast in the milk. In a frying pan, sauté the diced onion in the butter at a mild temperature until soft and remove from the heat.

Mix both types of minced meat with the soaked ricotta, bread, egg, Parmesan cheese, mustard and onion cubes and season with cayenne pepper, salt, pepper, oregano, garlic and parsley.

To finish, preheat the oven to 160 degrees. Roll out the dough into thin sheets using a pasta machine or pasta walker. Dust with a little flour. Cut out dough squares (*) of about ten cm side length. Put the pasta sheets in boiling salted water for one minute, take them out and drain them.

Put the filling in a piping bag without a nozzle and squeeze it onto the center of the pastry squares. Fold the pastry sheets together over the filling.

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