How to Make Homemade Ricotta-Filled Cannelloni

Filled pastas are a wonderful Italian treat. Whether you’re spending a happy afternoon making your own fresh egg pasta dough to shape into homemade cheese ravioli or cooking up a box of store-bought dried pasta for classic stuffed shells you’ll always have an appreciative (and hungry) audience!

If you’re in the mood for something less involved than egg pasta and much better than “fresh” pasta from the deli department why not try cannelloni?

They’re long tubes, similar to the dried manicotti that you can buy and fill. However, these are made from scratch and they don’t require any kneading and rolling out at all. They’re basically thick crepes.

It’s a fun and different way to try Italian night next time. Plus, they’re much quicker and easier to make and not too difficult to mess up. You just want to be sure not to overcook them.

I made a simple ricotta filling for these. After rolling and filling, I covered them with a smooth pasta sauce and baked until nice and bubbly. Amore!

Homemade Ricotta-Filled Cannelloni
Makes 11 (I know, that’s weird.)

1 recipe Smooth Pasta Sauce or large jar of your favorite pasta sauce

Ricotta Filling
15 oz container ricotta
1 large egg
2 Tbsp Parmesan, grated
2 Tbsp flat-leaf parsley, chopped
black pepper, to taste

3 large eggs
1 cup water
1 cup unbleached, all-purpose flour
1/4 tsp sea salt

1 Tbsp Parmesan, grated, to finish

Prepare the Smooth Pasta Sauce according to recipe. Remove from heat and set aside.

ricotta cannelloni

Preheat the oven to 350°F. Combine the ricotta, egg, Parmesan, parsley, and black pepper in a medium bowl. Refrigerate until ready to use.

ricotta cannelloni

You can make the cannelloni in a skillet or on a stovetop grill. I have an electric crepe maker that works perfectly. Heat the skillet or grill on low-medium. Lay out a long sheet of wax or parchment paper on the counter.

Add the eggs, water, flour, and sea salt into the large bowl of a food processor. Process until well-combined and frothy, 4 to 6 pulses. If desired, scrape the batter into a bowl to make it easier to work with.

When the skillet is ready give it a spray. Pour a scant 1/4 cup batter onto the hot grill, spreading it out a bit quickly with the bottom of the measuring cup. You don’t want these as thin as crepes. They’ll be about 4 inches in diameter or so and have a bit of a rustic appearance. Isn’t that fun?

ricotta cannelloni

As you watch the noodle will begin to dry a bit. Cook for 1 to 1:15 minutes at the most. They might still look wet, but they’re ready. You don’t want to them to brown.

Using a thin spatula gently lift the noodle and place it on the sheet of waxed paper, placing the uncooked side up. Repeat until all remaining batter is used, spraying lightly between each one.

ricotta cannelloni

Take your prepared pasta sauce and spread a thin layer on the bottom of a 2-qt baking dish.

ricotta cannelloni

Remove the ricotta filling from the refrigerator. Spoon 2 to 3 tablespoons of the ricotta slightly below the middle of one of the noodles.

ricotta cannelloni

Loosely roll from the bottom up, taking care not to squeeze it too tight.

ricotta cannelloni

Place seam side down in the prepared baking dish. Repeat with the remaining noodles and filling, wedging them in there the best you can.

ricotta cannelloni

Cover with the pasta sauce and sprinkle with the Parmesan cheese.

ricotta cannelloni

Bake uncovered for 20 minutes. Let sit a few minutes before serving.

1 Response

  1. […] used this for cannelloni. I really think you could try this sauce on almost anything. It’s great for dipping appetizers […]

  2. […] Not only is it great inside shell pasta, but it’s just as good spooned into manicotti, rolled in cannelloni, stuffed in calzones, sealed in ravioli, or stirred right into tomato sauce for baked casseroles […]

  3. […] Triple Threat Vegetarian Lasagna How to Build a Better Lasagna Baked Ziti Spinach Stuffed Shells Eggplant Parmigiana Baked Rigatoni with Spinach and Vegetarian Sausage Vegetarian Pepperoni Rolls Homemade Cheese Ravioli with Cabernet Marinara Sauce Tortellini Soup Homemade Ricotta-Filled Cannelloni […]

  4. […] Meatballs Makes about 19 (For some reason I always end up with odd amounts of […]

  5. May 16, 2012 – Diabetes cookbooks are a dime a dozen. You can find dtaibees cookbooks in the grocery store check out aisle. You don’t need special cookbook for dtaibees, because most of those receipes are simply exchange sugar for Splenda or other artificial sweeteners. You just need to read nutrition labels, and keep carbohydrates to a minimum, like 30grams a meal. You can’t completely eliminate carbs because that is your body’s fuel.When you got diagnosed, your doctor should have talked to you about this. If you do not understand how to modify your diet, ask you doctor for a referal to a nutritionist or dietician. A few dtaibees classes is far more helpful than any of the dtaibees cookbooks that you can buy.

Leave a comment