Cannelloni with Ricotta & Fresh Herbs

This is a simple recipe of rolled pasta, filled with fresh ricotta and fresh herbs.  The cannelloni is served with a fresh tomato sauce.

INGREDIENTS:

1 lb. Fresh Pasta Sheets (or use Egg Pasta Dough recipe and roll out into sheets)

4 Tbsp. Butter, 2 Medium Onions, Chopped, 2 Garlic Cloves, Minced

1 lb. Whole Milk Ricotta, ½ Cup Grated Parmesan Cheese, 1 Cup Shredded Mozzarella

2 Eggs, Beaten, 1 Tsp. Salt & 1 Tsp. Pepper

1 Cup of Mixed Fresh Herbs (Parsley, Basil, Rosemary, Oregano)

4 Cups Fresh Tomato Sauce (See Recipe)

 

DIRECTIONS:

In a large skillet over medium heat, melt the butter and sauté the chopped onion and garlic, for approx. 3 minutes.  Place in a large bowl and add the ricotta, parmesan cheese, shredded mozzarella, eggs, salt, pepper and mixed herbs.  Assembly:  Cut the fresh pasta sheets into 3”x6” rectangles.  Place 1-2 tablespoons of filling onto each pasta sheet.  Roll up the pasta leaving an overlap of about 1”.  Grease the lasagna pan.  Layer the pan with 2 cups of the fresh tomato sauce, then with the rolled cannelloni.  Spoon 2 cups of fresh tomato sauce over the top of the cannelloni (leaving the edges uncovered).  Sprinkle with parmesan cheese and bake in a preheated 350 degree oven for approx. 30 minutes, or until browned and crispy at the edges. 

PRIMI PIATTI: PASTA E RISO - CANNELLONI WITH RICOTTA

& FRESH HERBS 

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