Recipe: Cannelloni with ricotta and vegetables

October 27, 2022 Melina Köpsel
Rezepte Rezept

We have a new recipe from Fontana for you: Cannelloni with ricotta and vegetables

Cannelloni with ricotta and vegetables

Gusto 80, Forni Fontana's classic recipe for a traditional dish: the stuffed cannellone, an Italian Sunday dish!

Ingredients for 8 servings:

800 g egg pasta

400 g sheep's milk ricotta

400 g herbs

100 g grated parmesan cheese

Fine salt to taste

Nutmeg to taste

Butter to taste

800 g bechamel sauce

1000 g tomato sauce

Preparation:

Roll out the dough into 15 x 8 cm rectangles, blanch in salted water, then drain and place on a linen cloth.

Blend the herbs with the ricotta, parmesan and nutmeg with a hand blender, adding the salt. Put the mixture in a piping bag and fill the dough by rolling it up inside itself.

Grease a "FOOD TRAYS (Fontana)" or line it with baking paper, spread a layer of bechamel and tomato sauce on it and arrange the cannelloni.

Spoon the remaining bechamel sauce and tomato over the cannelloni, then sprinkle with grated Parmesan cheese and butternuts.

Set the oven temperature to 200°c and bake for about 25 minutes.

Let rest for about 10 minutes and serve.

Our cannelloni are now ready to serve!