Homemade pasta: Chicken and mushroom cannelloni

Homemade pasta: Chicken and mushroom cannelloni

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  • 2 shallots
  • 2 handfuls of chestnut mushrooms
  • chicken thigh meat, diced (250g)
  • 1 clove of garlic, crushed
  • 1 knob of butter
  • handful of fresh parsley, chopped 


  • 1x  batch of fresh pasta, rested 


  • knob of butter (40g)
  • few bay leaves
  • large handful of flour (40g)
  • 2 ½ mugs of milk (750ml)
  • handful of dried breadcrumbs
  • chunk of cheddar cheese (150g)

  1. preheat an oven to 200°C.
  2. combine the flour, oil and the eggs with a pinch of salt in a bowl.
  3. knead using the Kenwood Chef dough hook attachment until you have a smooth dough.
  4. wrap the dough in clingfilm and rest in the fridge for at least 30 minutes.
  5. slice the peeled shallots and dice the mushrooms.
  6. remove as much sinew and fat from the chicken thigh pieces and cut as small as possible.
  7. fry all together with the crushed garlic in a knob of butter for 5 minutes until the chicken is cooked and the shallot softened.
  8. empty the mixture into a bowl, stir through the chopped parsley and leave to cool.
  9. melt the butter in a pan, add the flour and mix for a few minutes until it forms a paste.
  10. pour in the milk a little at a time and stir as you cook it until you have the consistency of thin custard.
  11. simmer for 5 minutes, season and take off the heat.
  12. roll your rested pasta on a floured work surface into a large sheet with a thickness of about 2mm.
  13. cut the pasta into pieces 10cm by 15cm, so that they resemble lasagne sheets.
  14. spoon some filling along the length of each sheet and roll it up into a tube 15cm long.
  15. transfer each filled cannelloni roll to an ovenproof baking dish.
  16. repeat until you run out of mix and have laid them all flat in a single layer.
  17. pour the white sauce over the top of the cannelloni.
  18. Make breadcrumbs my putting stale bread into the food processor and sprinkle over the cannelloni with grated cheese.
  19. bake for 20 minutes in the oven.

serve with a mixed salad and garlic bread. serves 4 

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