Ricotta Cannelloni Recipe

These ricotta cannelloni are our downfall! we love pasta and cheese in general, so when we tried this recipe we loved it. We invite you to share with us this pleasure of food by teaching you how to easily prepare some ricotta cannelloni with its corresponding dough, filling and homemade sauce… better impossible, right?

Ingredients to make ricotta cannelloni:

For the filling:

1. ¼ cup oil
2. 500 grams of ricotta cheese
3. 1 unit of onion
4. 1 pinch of salt
5. 1 pinch of pepper
6. 2 eggs
7. 1 tablespoon chopped parsley
8. 4 tablespoons grated cheese

For the masses:

1. 1 unit of eggs
2. 200 grams of flour
3. 1 cup of water (240 milliliters)
4. 1 teaspoon salt

For the willow:

1. ½ cup of oil
2. ½ cup brother
3. 1 pinch of salt
4. 3 bay leaves
5. 1 pinch of pepper
6. 1 glass of wine
7. 1 unit of onion
8. 4 units of tomato
9. For cooking:
10. 1 tablespoon melted butter
11. ½ cup grated cheese

How to make Ricotta Cannelloni:

• Prepare the ricotta filling by browning the onion in the oil until well caramelized. Then remove it from the heat and add the ricotta, eggs, cheese, parsley, salt and pepper to taste. Booking.
• On the other hand, make the dough for the ricotta cannelloni by mixing the flour, egg, salt and water in a bowl.
• Stretch the dough with a rolling pin or rolling pin, leaving it very thin and cut it into more or less equal
• Place the ricotta filling in the center, and roll the pasta to form the cannelloni.
• Separately, prepare a saucefor the homemade cinnamon sticks by putting the oil in a pan together with the chopped onion, tomatoes, wine, bay leaf, broth, salt and pepper to taste until everything is cooked well and reduced. Shred it at the end if you want and you will have a lighter and tastier sauce.
• Place the vegetable and ricotta cannelloni on a roasting pan, cover them with the sauce, sprinkle with the grated cheese and melted butter and cook them in the moderate oven (between 150 and 180ºC) until they are well done.
• Serve the freshly made ricotta cinnamon sticks once they have cooled down a bit. And to enjoy!