Cannelloni with sausage, scamorza cheese and black cabbage

Cannelloni with sausage, scamorza cheese and black cabbage are a very simple and really tasty first course. Perfect for a family lunch, a first course for Sunday or simply when you want a tasty and important first course. Let's see what we need to prepare Cannelloni with sausage, scamorza cheese and black cabbage. Ingredients For the pastry 300 g Flour 2 Eggs (medium) q.s. Water (if needed) For the filling 2 sausages 300 g Black cabbage 1 Scamorza (provola cheese) (smoked or sweet, the choice is yours) Extra virgin olive oil Salt 1 clove Garlic Parmigiano Reggiano Preparation Start the preparation of Cannelloni with sausage, scamorza cheese and black cabbage from the egg pastry. Put the flour and eggs in a bowl. Mix everything together and create a homogeneous dough that can be worked by hand. Knead for about 5 minutes, then let the egg pastry rest for the Cannelloni with sausage, scamorza cheese and black cabbage for 15 minutes. After the time has passed, take the dough and roll it out on a pastry board about 5 mm thick. Cut 20 cm rectangles and boil them in plenty of salted water. Set aside momentarily. Wash the black cabbage, peel it and cook it in a pan with the sausage, garlic and a drizzle of extra virgin olive oil. When it is all cooked and soft, it will take about 15 minutes (if necessary add water), let it cool. Cut the smoked scamorza into small pieces and mix it with the previous sauce. Take a rectangle of dough, stuff it with a generous tablespoon of black cabbage, sausage and scamorza cheese filling. Roll everything to create the cannelloni and place them in a baking dish. Sprinkle with plenty of grated Parmesan cheese and a drizzle of extra virgin olive oil. Bake at 200°C for about 20 – 25 minutes. Once ready, let it set and serve the Cannelloni with sausage, scamorza cheese and black cabbage hot.