Cannelloni con Ricotta
Pasta stuffed with ricotta cheese and ham.
Cannelloni con Ricotta is one of those superb pasta dishes that is technically served before the main meat dish but, in fact, can make a filling main meal in itself. The filling is rich and the sauce light, and the overall result is very appetising indeed.
- 350g Cannelloni tubes
- 50 g Parmesan Cheese, grated
- 2 tbsp Olive Oil
- 1 large Onion, finely chopped
- 2 Garlic cloves, crushed
- 700g canned peeled Tomatoes
- 1 tbsp Tomato puree
- 11/2 tsp Basil
- Salt and Pepper to taste
- 225g Ricotta Cheese
- 2 slices thick cooked Ham, diced
- 1 Egg
- Salt and pepper to taste
- First make the sauce. Heat the oil in a saucepan. Add the onion and garlic and fry until the onion is soft. Stir in the tomatoes with the juice, tomato puree, basil and salt and pepper, and bring to the boil. Reduce the heat to low and simmer the sauce for 30 minutes, or until it is smooth and thick.
- Meanwhile, cook the cannelloni tubes in boiling, salted water for 10-12 minutes, or until 'al dente', or just tender. Using a slotted spoon, transfer the tubes to a large plate.
- Mix all the filling ingredients together until they are thoroughly blended. Using a small teaspoon, carefully stuff the filling into the tubes until they are well filled. Arrange the tubes in a well-greased shallow ovenproof casserole.
- Preheat the oven to moderate 1800C, Gas Mark 4.
- Pour the tomato sauce over the tubes and sprinkle over the grated Parmesan. Put the dish into the oven and bake for 30 minutes, or until the top is browned and bubbling.
- Serve at once. 4 Servings.
Other fillings can be made for a change eg spinach and ricotta flavoured with a little nutmeg or a traditional beef & pork mince filling