Recipe: Cannelloni with Ricotta and Vegetables

October 27, 2022 Melina Köpsel
Rezepte Rezept

Cannelloni with Ricotta and Vegetables

Gusto 80, the classic from Forni Fontana for a traditional dish: the filled cannelloni, an Italian Sunday dish!

800 g egg noodles

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 béchamel sauce

1000 g tomato sauce

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

Puree the herbs with the ricotta, Parmesan, and nutmeg with a hand blender, adding the salt.

Place the mixture into a piping bag and fill the dough by rolling it into itself.

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

Cover the cannelloni with a spoon of the remaining béchamel sauce and tomato, then sprinkle with grated Parmesan and butter pieces.

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!