Cannelloni with ricotta and vegetables


Gr 400 egg pasta
Gr 200 sheep ricotta cheese
Gr 200 salted and chopped field herbs
Gr 40 parmigiano
q.b. nutmeg
q.b. fine salt
q.b. butter
Gr 400 bechamel
Gr 400 tomato sauce


Roll out the dough and make the rectangles 15 by 8 cm, parboil in salted water, drain and place on a linen cloth. With a cutter blend the wild herbs with ricotta, parmigiano and nutmeg, add some salt. Place the dough in a sac a poche and fill the dough by rolling it on itself. Butter a baking tray, make a layer of bechamel and tomato sauce and arrange the cannoli. Using a spoon, cover the cannoli with the remaining bechamel and tomato, sprinkle with grated parmigiano and butter nuts. Cook in the Fontana oven at 320-350 ° C for about 30 minutes.

300° / 320°
30 min.
30 min.