From Ouma Annatjie’s Kitchen – Cannelloni

13 May 2020




12 tbsp (180g) unsifted Cake Flour

1 Egg

2 ½ tsp (12.5ml) olive oil

3ml salt

A few drops of water


5tsp (25ml) olive oil

2 tbsp (3ml) chopped onion

1 tsp (5ml) garlic, finely chopped

750g Freshly cooked spinach

2 tbsp (30ml) botter

500g Lean Beef Mince

250g Chicken Livers

2 tbps (30ml) grated Parmesan

1 ½ Tbsp (22.5ml) thick cream

2 Eggs, Lightly Beated

½ tsp (2.5ml) dry origanum

Salt and freshly ground black pepper to taste

Tomato Sauce

3 tbsp (45ml) olive oil

10 tbsp (150ml) onions, finely chopped

1 ½ kg ripe tomatoes, roughly chopped

4 tbsp (60ml) tomato puree

2 tsp (10ml) dried basil

Salt & Freshly ground pepper

Bechamel Sauce

12 tbsp (180ml) butter

6 tbsp (90ml) Caje Flour

Pinch of Mustard Powder

2 Cups (500ml) milk

2 Cups (500ml) thick cream

2 tsp (10ml) salt

Pinch od White Pepper

Pinch of Nutmeg

¼ tsp (1ml) worcestersauce


  1. Pasta: Place all the ingredients in a food processor’s mixing bowl. Turn on the food processor on for 1 minute, taking short breaks inbetween for a total of 10 minutes. Leave the dough to rest in the fridge for 10minutes
  2. Roll the pasta out thinly and cut out 10cm x 8cm rectangles
  3. Mix 5L of water with 3ml of salt and heat in a heavy-duty pot until the water has reached boiling point. Add 4 – 5 pieces of pasta at a time. Cook until the pasta has changed colour slightly (do not overcook).  Remove and pack the cooked pasta on waxpaper until you need it. Add the filling to the pasta and roll it up.
  4. Filling: Heat the olive oil in a pan and saute the onions and the garlic together until the onions become translucent. Stir constantly to make sure the onions don’t brown.
  5. Add the spinach and cook gently for 3 – 4minutes until all the liquid has cooked away and the spinach clings lightly to the pan. Remove the mixture and keep to the side
  6. Melt 1 Tablespoon of butter in  the same pan and cook the mince until lightly brown. Constantly stir the mince until cooked. Add ti the spinach mixture
  7. Melt the last tablespoon of butter in the same pan and cook the chicken livers until firm, but pink inside, stirring constantly. Mince the livers and add it to the spinach mixture
  8. Add Parmesan, cream, eggs and origanum to the spinach and mix well. Season to taste
  9. Tamatiesous: Heat oil in a pan and saute the onions for about 8 minutes until translucent
  10. Add the remaining ingredients and simmer on a low heat for about 40 minutes, stirring occasionally.
  11. Push the sauce through a sieve or use a food processor to make it smooth. The sauce should be thick
  12. Bechamel Sauce: Melt the butter in a heavy-duty pot and remove from the heat
  13. Add the flour and mustard powder and mix well
  14. Add the milk and the cream at the same time and place back on the stove, stirring constantly
  15. Add salt, pepper and nutmeg and heat to boiling point whilst constanly stirring. Lower the heat and leave to simmer for 3 – 4 minutes.
  16. Add Worcestersauce and keep aside
  17. Assemble: Preheat the oven to 200˚C
  18. Dish approximately 1 tablespoon of the filling to the bottom third of a pasta rectangle ond roll it up
  19. Dish a thin layer of tomato sauce in the bottom of two oven casseroles. Place the filled pasta next to each other on the layer of tomato sauce
  20. Dish the Bechamel sauce over the pasta and add the remaining tomato sauce on top of the bechamel
  21. Sprinkle 30-60g of grated Parmesan cheese over the tomato sauce and add a few cubes of butter on top.
  22. Bake in the oven until the cheese has melted and the bechamel sauce is bubbling
  23. Place the casserole under the grill until the top has browned.


Pairs perfectly with our Ronnie Melck Shiraz