Cannelloni Pinwheels with Tomato Cream Sauce
by Tarla Dalal
Added to 304 cookbooks
This recipe has been viewed 19994 times
An attractively presented pasta with a creamy tomato sauce.
- Divide the dough into 2 portions and roll out each portion as thinly as possible.
- Cut each portion of the rolled out dough into a 200 mm. x 200 mm. (8" x 8") square.
- Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
- Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes.
- Drain and transfer into a bowl of cold water. Drain and keep aside.
- Heat the olive oil in a pan, add the onion, green chillies and garlic and saute for 2 minutes.
- Add the spinach and salt, cook for 2 more minutes and keep aside.
- Heat the olive oil in a pan, add the onion and garlic and saute for a few minutes.
- Add the tomatoes and cook till the moisture evaporates.
- Add the chilli powder, oregano, cream and salt and mix well.
- Remove from the fire and keep aside.
- Place one cooked pasta sheet on a dry surface. On one half of the sheet, spread half the spinach filling and on the other half, spread half the paneer filling.
- Roll up the pasta tightly, starting from the spinach filling side of the pasta, to make a Swiss Roll.
- Cut the rolled cannelloni into 25 mm. (1") slices. Place the cannelloni slices on a serving dish, placing the cut side upwards to form pinwheels.
- Repeat the same for the other cooked pasta square and the remaining filling to make more pinwheels.
- Place 4 to 6 pinwheels on each serving dish.
- Heat the tomato cream sauce and spoon it carefully over the pinwheels.
- Garnish with parsley and serve immediately.
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