- Prep
- 55 min
- Cook
- 30 min
- Total time
- 85 min
- Yield
- Serves 4 portions
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Ricotta cannelloni is a delicious option for those who like pasta, with a soft texture and light filling, ideal for weekends.”
What you need to know
- Recheio de ricota é leve e saboroso
- Formas de canneloni facilitam o preparo
- Perfeito para festas de final de semana
Ingredients
Main
- tablespoons oat flour
- leaves basil
- cup (tea) olive oil
- units cannelloni
- g grated cheese
- gemas eggs
- g ricotta
Instructions
Principal
- Bake in a preheated oven at 180°C for approximately 30 minutes. Serve decorated with basil leaves.
Chef's tips
- Use ricota de qualidade para um sabor melhor
- Encharque as folhas de pasta rapidamente para evitar dilaceração
- Unte a assadeira com um pouco de azeite para facilitar o desenho
Variations
- Adicione queijo ralado no recheio para um sabor mais intenso
- Experimente com outros recheios, como mozzarela e presunto
- Use folhas de manjericão no lugar de folhas de canneloni
Substitutions
- Caso não tenha ricota, use queijo branco
- Folhas de canneloni podem ser substituídas por folhas de massa fina
- Manjericão pode ser substituído por orégano
How to store
Store leftovers in an airtight container and take to the refrigerator for up to 3 days.
Can it be frozen?
Not recommended to freeze, as the flavor and texture may change.
What to serve with
Serves well with a green salad or a light tomato pulp to complement the meal.
Frequently asked questions
How should I prepare the cannelloni sheets?
Immerse the cannelloni leaves in warm water for 30 seconds, remove, and soak quickly.
How can I vary this dish?
You can experiment with other fillings like shredded chicken or mushrooms to give a different flavor.
Can I use homemade ricotta?
Yes, you can use homemade ricotta, but you may need to adjust the amount of salt.
What to do with leftover cannelloni?
You can store in an airtight baking dish and use in Italian cooking, such as in gratin dishes.
