These cannelloni are a vibrant twist on the classic Italian baked pasta, brightened by the fresh, aromatic punch of mint. The filling is a luscious blend of creamy ricotta, sharp Parmigiano-Reggiano, and finely chopped mint, rolled into tender pasta sheets. Baked briefly in a rich tomato sauce, they achieve a perfect balance of textures: soft, cheesy interiors with a warm, savory exterior. This dish is elegant yet approachable, making it ideal for a spring dinner party or a sophisticated weeknight meal. The mint adds a unique freshness that cuts through the richness of the cheese, creating a memorable flavor profile that feels both comforting and refined.
Canneloni With Ricotta And Mint
Description
These cannelloni are a vibrant twist on the classic Italian baked pasta, brightened by the fresh, aromatic punch of mint. The filling is a luscious blend of creamy ricotta, sharp Parmigiano-Reggiano, and finely chopped mint, rolled into tender pasta sheets. Baked briefly in a rich tomato sauce, they achieve a perfect balance of textures: soft, cheesy interiors with a warm, savory exterior. This dish is elegant yet approachable, making it ideal for a spring dinner party or a sophisticated weeknight meal. The mint adds a unique freshness that cuts through the richness of the cheese, creating a memorable flavor profile that feels both comforting and refined.Ingredients
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Lightly grease an 8x10 inch baking dish with olive oil.
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In a mixing bowl, combine the ricotta cheese, grated Parmigiano-Reggiano, chopped mint, egg, 1/4 cup olive oil, salt, and pepper until smooth and well blended.
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Roll out fresh pasta dough to the thinnest setting and cut into eight 4-inch by 3-inch rectangles.
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Lay the pasta rectangles flat on a work surface and divide the ricotta mixture evenly among them.
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Roll each pasta sheet up tightly like a cigar and place seam-side down in the prepared baking dish.
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Heat the tomato sauce in a saucepan until warm, then pour it over the cannelloni, spreading gently to cover the tops.
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Bake in the preheated oven for 8 to 10 minutes, until the pasta is tender and the sauce is bubbling.
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Remove from the oven and let stand for a few minutes before serving.
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Divide among four plates, garnish each serving with three fresh mint leaves, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 238.6kcal
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 10.8g54%
- Cholesterol 124.3mg42%
- Sodium 119.8mg5%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.5g2%
- Sugars 3.8g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
