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Ingredients for 4 people
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- 1 1/2 cups flour
- 2 eggs
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella
- 1 1/2 ounces prosciutto
- 2 eggs
- salt and pepper to taste
- 2 cups grated Parmigiano Reggiano
- 1 1/2 cups chopped tomatoes
- 4 1/2 tablespoons butter
- 4 basil leaves
- sale and pepper to taste
Le Ricette
Neapolitan Cannelloni
di Academia Barilla
PREPARATION TIME
55 min
55 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
Ingredients for 4 people
1 1/2 cups flour
2 eggs
1/2 cup ricotta cheese
1/2 cup mozzarella
1 1/2 ounces prosciutto
2 eggs
salt and pepper to taste
2 cups grated Parmigiano Reggiano
1 1/2 cups chopped tomatoes
4 1/2 tablespoons butter
4 basil leaves
sale and pepper to taste
Ingredients
Preparation 35 minutes preparation + 20 minutes cooking
Gather the flour into mound, make a well in the center, add the eggs to the well and work into a smooth dough. Allow the dough to rest for 20 minutes covered with a cotton kitchen towel or plastic wrap.
Roll the pasta into thin sheets 1/16” inch thick or run it through a pasta machine. Use the tip of a knife to cut the pasta into about thirty 3” x 4” rectangles. Bring a large pot of lightly salted water to the boil and quickly cook the pasta squares, 2 or 3 at a time, for about 30 seconds each.
As they cook, drain the pasta squares and line them up to cool on a wet kitchen towel that has been thoroughly wrung out. Pass the ricotta through a sieve, put in a bowl and add the drained and diced mozzarella. Cut the prosciutto into thin strips and add to the cheese mixture.
Season with salt and pepper, add the 2 eggs and work with a fork until the mixture is smooth. Melt half the butter in a pan over low heat, add the chopped tomatoes, a dash of salt and pepper, the basil and cook for 15 minutes.
Spread a tablespoon of filling on each of the squares of cooked pasta and roll them up to form cannelloni. Place the cannelloni in a single layer in a baking dish that has been buttered or lined with parchment paper.
Cover with the tomato sauce, grated Parmigiano-Reggiano and dot with the remaining butter. Bake for about 20 minutes in a preheated 350° oven and serve hot.
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