Canneloni with ricotta cheese recipe

Canneloni with Ricotta Cheese recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Canneloni with ricotta cheese is a delightful Italian dish that will satisfy your cravings for a comforting and cheesy meal. Stuffed with a creamy ricotta filling and baked in a rich tomato sauce, these pasta tubes are a perfect combination of flavors and textures. Whether you're cooking for a special occasion or simply indulging in a delicious dinner, this recipe is sure to impress. The dish is easy to prepare and can be customized with additional ingredients like spinach or ground meat.

Keywords: canneloni, ricotta cheese, Italian, comfort food, baked.

Canneloni with ricotta cheese recipe details

Canneloni with ricotta cheese recipe, recipe Rating: 4.7
Number of votes:115 

Ingredients

2 bunch(es)	basil
5 tbsp	extra virgin olive oil
200 g	spelt flour
1	egg
1	egg yolk
	sea salt, to taste
700 g	mature tomatoes
1	red bell pepper
125 g	zucchini
½	aubergine
2 clove(s)	garlic
2	red onions
2 tsp	rosemary, chopped
2 sprig(s)	parsley
1 tbsp	tomato puree
250 g	ricotta cheese
1 pinch(es)	nutmeg, grated
1 pinch(es)	hot Paprika
30 g	Parmesan cheese, freshly grated
	basil leaves, to garnish

Instructions

Wash and roughly chop the basil. Purée the basil with 3 tablespoons of oil. Knead together the spelt flour, egg, egg yolk, puréed basil, salt and pepper and approximately 2 tablespoons of water to a smooth pasta dough. Wrap the dough in cling film and place in the fridge for 30 minutes.

Wash and clean the vegetables. Finely dice the tomatoes, bell pepper, zucchini and aubergine. Finely chop the onions and garlic cloves.

Heat simultaneously in two saucepans 1 tablespoon of olive oil each. Mix together the garlic and onions, then divide the mixture into both saucepans and gently fry for a minute.

Transfer into one saucepan the aubergines, zucchini and bell pepper. Transfer the tomatoes into the other pan. Cook the vegetables for approximately 3 minutes, then season to taste with salt and pepper. Stir one teaspoon of the rosemary, half of the parsley and 4 tablespoons of the cooked tomatoes into the mixed vegetables. Season to taste the remaining tomatoes with the remaining rosemary, parsley and the tomato purée. Cover both saucepans and cook over gentle heat for approximately 5 minutes, then allow the moisture of the vegetables to evaporate without a lid for 3 minutes. Take the tomato sauce from heat.

Mix into the vegetables the Ricotta cheese and season to taste with salt, pepper, nutmeg and hot paprika.

Divide and form the dough into eight equal balls. Roll out each ball into 10*20 cm rectangles. Then cut the rectangles into halves, so that you get 16 squares of 10*10 cm.

Preheat the oven to 200°C.

Cook the the pasta squares, one by one in boiling salted water until al dente, this takes approximately 2-3 minutes. Transfer the pasta with a skimmer onto a damp dish towel. Spoon some of the Ricotta vegetable mixture onto each of the pasta squares, roll up and lightly press the ends on each side together.

Pour as much of the tomato sauce into a shallow casserole dish that the bottom is covered. Place the cannelloni in the sauce and spoon over the remaining tomato sauce. Sprinkle with Parmesan, transfer the dish into the oven and bake for 15 minutes.

Garnish with some basil leaves.

Preparation time:
ca. 1 hr
Resting time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:

460kcal