Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Ricotta cheese

  2. 1/4 cup 36g / 1 1/3oz Parmigiano-Reggiano cheese

  3. 1/4 cup 10g / 0.4oz Chiffonade of fresh mint leaves - plus

  4. 12 Mint leaves

  5. 1 Egg

  6. 1/4 cup 59ml Extra-virgin olive oil - plus

  7. 2 tablespoons 30ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

  8. 1 Basic Fresh Egg Pasta - (see recipe)

  9. 1/4 cup 59ml Cream

  10. 1 1/2 cups 355ml Basic Tomato Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 425 degrees. Smear an 8-inch by 10-inch baking dish with 2 tablespoons olive oil. Roll the Basic Fresh Egg Pasta to thinnest setting and cut into 4-inch by 3-inch rectangles (8 pieces only). In a mixing bowl, stir together ricotta, grated cheese, chopped mint, egg and olive oil until well blended and season with salt and pepper. Lay the uncooked pasta pieces on the table and divide ricotta mixture among them. Roll pasta up like a cigar and place, seam side down, in the oiled baking dish. Continue until all eight pasta tubes are in the dish. Mix cream and Basic Tomato Sauce together and pour over cannelloni, spreading carefully to uncover the tops of the tubes. Place in oven and bake until light golden brown, or 8 to 10 minutes. Remove and divide among 4 plates. Sprinkle each with three mint leaves and serve. This recipe yields 4 servings as a pasta course.


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