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Ricotta Cannelloni
Classic comfort comes alive in this cannelloni packed with rich, traditional ricotta. Every bite is creamy, satisfying, and bursting with flavour.
- Prepare the bechamel heating the milk on medium heat until it comes to a low simmer.
- While your milk is heating slice the bacon, mushrooms, and 2 garlic cloves.
- Saute bacon until slightly crispy, add mushrooms and cook until soft.
- Add the flour and cook for 2 mins. Once your flour has cooked slowly add in hot milk while stirring constantly.
- Add your sliced garlic and cook on a low simmer for 2 mins and season with salt and freshly cracked pepper.
- In a separate pot heat 2 Tbsp of extra virgin olive oil on medium low heat then add in your 1 garlic clove after giving it a little smash with the side of your knife.
- When you smell the garlic add in passata.
- Cook on low simmer for 15 mins.
- In a mixing bowl, combine ricotta, egg yolk, salt and thinly sliced fresh basil.
- Prepare Cannelloni by placing 1⁄4 Cup of ricotta filling along bottom of pasta sheet.
- Roll the pasta around the filling; using water wet your finger and rub water across the sheet where the pasta will overlap. Trim any excess. Repeat for all 8 sheets.
- Assemble by pouring the bechamel sauce in the bottom of a glass baking dish.
- Lay the cannelloni across the sauce, top with tomato sauce.
- Bake covered with tin foil at 350 degrees for 45 mins.
- Remove foil, and bake for additional 15 mins.
- Remove from oven and let rest for 15 mins. Serve with freshly grated Parmesan cheese.
