Turkey Cannelloni

Start by making your pasta dough for the fresh cannelloni. Mix 2 eggs with 200g of 00 flour. Knead for about 5-10 minutes, or until the dough is smooth and elastic. Cover with a tea towel or cling film and let it rest for 30 minutes.
Next you can prepare your bread mix. Heat a frying pan and sauté half of the red onion and garlic with pancetta and butter until softened. Put the mix to one side to cool down. Once cool, add the chestnuts, parmesan, eggs, marjoram, parsley and seasoning to the mix and combine.
Take an oven dish and cover the bottom of the dish with a layer of the bread mix and top it with a layer of carrots, celery, rosemary and the rest of the red onions.
Bake at 180°C for 15 minutes.
Take the dish out of the oven. Once cooled, place the ingredients into a blender and blitz a few times until you have a coarse mixture.
Now it’s time to use up that leftover turkey! Roughly chop the cooked meat and mix it with the other stuffing ingredients. Place the mix into a bowl and set aside until you are ready to stuff your cannelloni.
Time to turn back to your fresh pasta to create your cannelloni tubes. Using a rolling pin, roll your dough out until it is about the thickness of a 2p coin.
Using a sharp knife, cut your dough into squares around 5-6 inches wide.
Put a square of pasta onto a lightly floured work surface. Evenly coat the surface of the pasta square with your turkey filling, leaving a little bit of room at its edges. Roll the dough into a cylindrical shape to create the cannelloni. Repeat until all your cannelloni are filled.
Give your oven dish a quick clean to prepare it for cooking the cannelloni. Pour a thin layer of béchamel on the bottom of the dish to prevent the pasta sticking. Layer your cannelloni in the dish before pouring over the remainder of the creamy béchamel and topping with the chestnuts and a generous sprinkling of parmesan.
Bake at 180°C for 15 minutes. Buon appetito!