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Canneloni With Ricotta And Mint

Canneloni With Ricotta and Mint recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 238.6
Dietary: Vegetarian
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
  • 2 cup Ricotta cheese
  • 1/4 cup Parmigiano-Reggiano cheese
  • 1/4 cup Chiffonade of fresh mint
Directions
  1. 1
    Preheat the oven to 425 degrees F (220 degrees C).
  2. 2
    Lightly grease an 8x10 inch baking dish with olive oil.
  3. 3
    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.
  4. 4
    Roll out fresh pasta dough to the thinnest setting and cut into eight 4-inch by 3-inch rectangles.
  5. 5
    Lay the pasta rectangles flat on a work surface and divide the ricotta mixture evenly among them.
  6. 6
    Roll each pasta sheet up tightly like a cigar and place seam-side down in the prepared baking dish.
  7. 7
    Heat the tomato sauce in a saucepan until warm, then pour it over the cannelloni, spreading gently to cover the tops.
  8. 8
    Bake in the preheated oven for 8 to 10 minutes, until the pasta is tender and the sauce is bubbling.
  9. 9
    Remove from the oven and let stand for a few minutes before serving.
  10. 10
    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.

Keywords: cannelloni, ricotta, mint, pasta, italian, vegetarian, baked, tomato sauce, parmesan, spring, dinner, herb, cheese, homemade, mediterranean
Read it online: https://www.chefs-mate.com/recipe/canneloni-with-ricotta-and-mint/