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1
Make the Braised Beef Filling Preheat the oven to 350.
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2
In an enameled cast-iron casserole, heat the oil.
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3
Season the beef with salt and pepper and cook over high heat until browned on 2 sides, about 7 minutes total.
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4
Transfer the meat to a bowl and pour off all but 1 tablespoon of the fat.
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5
Make the Braised Beef Filling Add the onion, carrot, garlic and a large pinch of salt to the casserole.
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6
Cook over moderately low heat until the vegetables soften, 5 minutes.
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7
Stir in the tomato paste until shiny, 10 seconds.
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8
Stir in the wine; boil over moderately high heat until reduced by half, 4 minutes.
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9
Add the stock and thyme and bring to a boil.
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10
Add the beef and any accumulated juices.
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11
Cover and braise in the oven until the meat is tender, 1 hour.
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12
Discard the thyme.
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13
Make the Braised Beef Filling Transfer the beef and vegetables to a bowl.
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14
Reduce the braising liquid over high heat to 1/2 cup, 5 minutes; let cool.
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15
Coarsely shred the beef and mix well with the vegetables.
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16
Stir in the ricotta, Parmesan and parsley and season with salt and pepper.
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17
Stir in the egg and cool braising liquid.
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18
Cover and refrigerate.
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19
Make the Pasta Rectangles In a food processor, pulse the flour and salt.
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20
With the machine on, add the eggs; process until the dough looks like wet sand.
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21
On a work surface, knead the dough until smooth.
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22
Wrap in plastic and let stand for 15 minutes.
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23
Make the Pasta Rectangles Cut the dough in half and flatten each piece to a 1/4-inch thickness; keep one piece covered.
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24
Run the other piece through progressively narrower settings on a pasta machine, through the thinnest setting.
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25
Cut the sheet into nine 6-by-5 1/2-inch rectangles.
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26
Repeat with the second piece of dough.
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27
Make the Pasta Rectangles Cook the pasta in a pot of boiling salted water until al dente, about 1 minute.
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28
Transfer the pasta to a bowl of cold water.
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29
Drain and pat dry with paper towels; coat lightly with oil.
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30
Make the Bechamel Sauce In a saucepan, melt the butter.
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31
Add the flour and whisk over moderately high heat to a thick paste, about 20 seconds.
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32
Gradually whisk in the milk and bring to a boil, whisking constantly until the sauce thickens.
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33
Reduce the heat to low and simmer, whisking, until no floury taste remains, 7 minutes.
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34
Stir in the cheese; season with nutmeg, salt and pepper.
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35
Finish the Dish Preheat the oven to 350.
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36
Butter a 9-by-13-inch baking dish.
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37
On a work surface, arrange the Pasta Rectangles with the shorter end facing you.
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38
Fill each rectangle with about 3 tablespoons of the Braised Beef Filling and loosely roll up lengthwise.
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39
In the prepared baking dish, spread 1 cup of the Bechamel Sauce in an even layer.
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40
Arrange the cannelloni, seam side down, in the dish.
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41
Pour the remaining Bechamel Sauce over the cannelloni and sprinkle with the grated cheese.
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42
Finish the Dish Cover the cannelloni with foil and bake for about 40 minutes, until hot and bubbling.
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43
Remove from the oven and uncover.
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44
Preheat the broiler.
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45
Broil about 6 inches from the heat until golden brown, about 3 minutes.
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46
Let rest for 15 minutes.
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47
Finish the Dish In a medium skillet, melt the butter.
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48
Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
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49
Using a slotted spoon, transfer the sage to a paper towellined plate.
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50
Add the toasted walnuts and lemon juice to the pan and swirl to blend.
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51
Spoon the topping over the cannelloni, sprinkle with the fried sage and serve hot.
