RICOTTA PARMESAN CANNELLONI WITH HERBS
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 4 sheets fresh homemade (or semi-fresh store-bought) dough.
- 500 ml (2 cups) ricotta cheese
- ½ bunch chives, chopped
- 2 cloves garlic, chopped
- 250 ml (1 cup) grated Parmesan cheese
- 500 ml (2 cups) homemade tomato sauce
- 125 ml (1/2 cup) fresh basil leaves, chopped
- 1 pinch chili flakes
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190° C (375° F).
- In a bowl, combine ricotta, herbs, garlic, half the Parmesan, salt and pepper. Check seasoning and fill a pastry bag.
- Cut the fresh pastry sheets in half.
- Using the piping bag, pipe the filling along one end of each piece of pastry and roll up to form filled cylinders.
- In the bottom of a lasagne dish, spread ½ cup of tomato sauce.
- Place the cannelloni on top of the tomato sauce and cover with the remaining tomato sauce. Sprinkle the top with chili flakes and the remaining Parmesan cheese. Bake for 25 to 30 minutes.
