Cannelloni stuffed with ricotta and pine nuts

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Cannelloni stuffed with ricotta and pine nuts

Cannelloni stuffed with ricotta and pine nuts

Number of people

8 canneloni ready to garnish

1 treviso salad

400 g ricotta cheese

3 shallots

4 slices of white ham

30 g raisins

40 g pine nuts

1 bunch of basil

50 g butter

5 tablespoons of olive oil

4 slices of mozzarella cheese



Preparation: 30 min
Cooking time: 40 min
Step 1
Preheat the oven to th 5/6 (160°C).
Step 2
Chop the basil. Wash the treviso and cut it into strips. Peel and slice the shallots, chop the ham into small pieces.
Step 3
Melt the butter in a saucepan, add the treviso, shallots and ham; cook 10 min over low heat.
Step 4
Mix this preparation with the ricotta cheese, add the raisins, pine nuts and chopped basil; add salt, pepper and garnish the cannelloni with this filling.
Step 5
Store them in a clay dish, sprinkle them with a glass of water and olive oil.
Step 6
Cut the mozzarella into slices the size of the cannelloni and place them on top; bake for 40 minutes.
Step 7
Serve hot, at the exit of the oven.
I add my grain of salt

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