Ricotta Cannelloni Recipe
(serves 4-6)
|
Ingredients:
For Sauce:
2 tbsp
1
1
1
400 g
40 g
For Cannelloni:
250 g
175 g
250 g
2 tbsp
2
12
|
light olive oil
medium onion, chopped
carrot, finely chopped
stalk celery, chopped
canned chopped tomatoes
A pinch of dried thyme
A pinch of sugar
Salt and black pepper
Parmesan cheese, freshly grated
mozzarella cheese, chopped
cooked ham, chopped
ricotta cheese
chopped parsley
large eggs
Several gratings of fresh nutmeg
Salt and black pepper
cannelloni tubes or 12 sheets of fresh or dried lasagne
pasta, measuring 10 x 8 cm
Butter for baking
|
|
|
Method:
-
To make sauce:
Gently heat the oil and saute the onion, carrot
and celery until they soften. Add the chopped
tomatoes, thyme and sugar and season to taste.
Simmer, partially covered, for at least 30
minutes.
-
Prepare the
filling by mixing the mozzarella, ham, ricotta,
parsley and eggs together very well. Season the
mixture generously with gratings of nutmeg, salt
and pepper.
-
Preheat the oven
to 190 oC.
-
Heat a large pan
of water to boil. Add 2 tbsp salt and a little
oil and poach the pasta, three tubes or sheets
at a time. Dried pasta needs 4 minutes; fresh,
1-2 minutes.
-
Dip the cooked
pasta in a bowl of cold water, then place on tea
towels to dry. Butter an ovenproof dish.
-
When the pasta is
cool enough to handle, spoon the ricotta filling
equally into the tubes or among the lasagne
sheets, placing the mixture on the shorter end
of each sheet. Roll up and enclose.
-
Put a little sauce
in the bottom of the dish, arrange the pasta in
it and spread the rest of the sauce on top. Dot
with butter and sprinkle with the parmesan
cheese.
-
Bake for 20
minutes, then serve.
|
|
PREPARATION
TIME:
30 minutes
COOKING TIME: 50 minutes |
|
|
