You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Cannelloni Pinwheels with Tomato Cream Sauce Cannelloni Pinwheels with Tomato Cream Sauce by Tarla Dalal An attractively presented pasta with a creamy tomato sauce. 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Close 11 Jan 2015 This recipe has been viewed 29324 times Cannelloni Pinwheels with Tomato Cream Sauce recipe - How to make Cannelloni Pinwheels with Tomato Cream Sauce Tags Italian Veg PastaIndian style Pasta recipesItalian PartyOvenCalcium Rich International Recipes Preparation Time : : 30 mins. Cooking Time : : 30 mins. Total Time: 601 hours 4Serves 4. Show me for servings Ingredients For the cannelloni 1 recipe Fresh Pasta Dough1 tbsp oil to cook pasta1 tsp salt to cook the pastaTo be mixed into a paneer filling 1 cup grated paneer1 tsp dry red chilli flakes (paprika)2 tsp fresh parsley, chopped salt to tasteFor the spinach filling 2 cups blanched spinach (palak) leaves, drained and chopped2 tbsp onions, chopped1 tsp green chillies, chopped1/2 tsp garlic, chopped2 tsp olive oil or oil salt to tasteFor the Tomato Cream Sauce2 large blanched , deseeded and chopped tomatoes2 tbsp onions, chopped1 tsp garlic, chopped1 tsp chilli powder1 tsp dried oregano1/4 cup fresh cream1 tbsp olive oil or oil salt to tasteFor the garnish4 parsley springs Method MethodDivide 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.For the spinach fillingFor the spinach fillingHeat 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.For the Tomato Cream SauceFor the Tomato Cream SauceHeat 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.For the Cannelloni PinwheelsFor the Cannelloni PinwheelsPlace 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.How to proceedHow to proceedPlace 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.