Recipe: Cannelloni with ricotta and vegetables

Recipe: Cannelloni with ricotta and vegetables


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!