Ricotta and vegetable cannelloni are a classic oven dish: tender outside, creamy inside, with a balanced combination of béchamel and tomato sauce. The following steps lead reliably to the result — even in a pizza or wood-fired oven.
Ingredients
- 400 g egg pasta dough
- 200 g sheep's ricotta
- 200 g wild herbs (fresh, finely chopped)
- 40 g Parmigiano (grated) plus some for sprinkling
- 1 pinch nutmeg
- 1 pinch fine salt
- small knobs of butter to finish
- 400 g béchamel sauce
- 400 g tomato sauce
Preparation
- Roll the egg pasta dough thinly and cut into rectangles of about 15 × 8 cm.
- Briefly cook the pasta rectangles in well‑salted water, drain, let them drain and lay them on a clean linen cloth.
Filling and shaping
- Finely chop the wild herbs and mix with the ricotta, 40 g Parmigiano and a pinch of nutmeg. Season with a pinch of salt.
- Place each pasta rectangle on the work surface, spread with the ricotta‑herb mixture and roll up from the long side. Leave the ends open — this creates a cannelloni.
Assemble in the dish
- Grease an ovenproof baking dish with a little butter.
- Spread the béchamel sauce in the dish, then add the tomato sauce on top.
- Place the cannelloni side by side in the dish, sprinkle with grated Parmigiano and dot with a few knobs of butter.
Baking in a pizza or wood-fired oven
Cook in a Fontana oven at 320–350 °C for about 30 minutes. Cooking time may vary depending on oven, dish and pasta thickness — monitor during baking.
Practical notes
- Heatproof, shallow baking dishes encourage even heat distribution in a pizza or wood‑fired oven.
- When working with a hot oven, suitable oven or pizza peels and heatproof gloves are helpful.
- Pick over and wash wild herbs carefully before using.
Serving
Let the cannelloni rest briefly and serve directly from the dish. They pair well with a simple green salad.
