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Cannelloni Recipes
Cannelloni are made with fresh egg pasta dough that is wrapped around a filling and baked. We are providing you with two choices of cannelloni filling: Chicken or Ricotta with Prosciutto. The two types of sauce used most frequently with cannelloni are a basic tomato sauce or a bechamel sauce; sometimes a combination of the two are used. You can easily substitute one for the other in the recipes. For information on making the pasta dough and forming cannelloni, click here.
Chicken Cannelloni
Ingredients:
2 cups Traditional Tomato or Marinara Sauce
3 cups Bechamel Sauce
1-1/2 pounds fresh egg pasta dough
Chicken Filling:
3 tablespoons butter
1 pound boneless, skinless chicken breasts, diced
4 ounces prosciutto, diced
4 ounces mortadella, diced
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
2 to 3 tablespoon heavy cream, if needed
Salt and pepper
1/2 cup grated Parmesan cheese
3 tablespoons butter
Directions:
To prepare the chicken filling:
Melt butter in a medium skillet. Saute chicken over medium heat until lightly browned. Transfer the mixture to a large bowl and allow the mixture to cool.
Put the chicken, prosciutto, mortadella, Parmesan and nutmeg in a food processor. Puree the mixture until smooth. If the mixture is too dry, add some of the cream. Season with salt and pepper. Fill and roll pasta squares with the chicken filling.
Preheat oven to 400 degrees F. Butter a large baking dish. Place cannelloni, folded edges down, in a single layer in prepared baking dish. Spoon tomato sauce over cannelloni. Cover with a layer of bechamel sauce. Sprinkle with Parmesan cheese and dot with butter. Bake 15 to 20 minutes until the cheese is melted and cannelloni are lightly golden. Let rest 5 to 10 minutes before serving.
Chicken Cannelloni
Ricotta and Prosciutto Cannelloni
(Serves 6)
A simple tomato sauce can be used with this recipe but if you prefer a richer
dish you can substitute a meat ragu.
Ingredients:
3 cups Traditional Tomato or Marinara Sauce
1 pound fresh egg pasta dough
1 pound fresh mozzarella
1 pound whole or part-skim ricotta
1/2 cup chopped prosciutto
1 egg, beaten
3/4 cup grated Parmesan cheese, divided
Salt and pepper
Directions:
To prepare the ricotta and prosciutto filling:
In a bowl, combine the mozzarella, ricotta, prosciutto, egg, and 1/2 cup of Parmesan. Mix well and season with salt and pepper. Fill and roll pasta squares with the filling.
Preheat the oven to 375 degrees F.
Spoon a thin layer of tomato sauce in the bottom of a large baking sheet. Place the pasta rolls seam side down in the baking dish. Spoon a thin layer of sauce over the pasta. Sprinkle with the remaining Parmesan cheese. Bake the cannelloni 30 minutes or until sauce is bubbling and hot. Serve hot.
PASTA RECIPES > MANICOTTI AND CANNELLONI > CANNELLONI RECIPES
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Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Cannelloni Recipes
Cannelloni Recipes
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