How to prepare ricotta cannelloni with tomato sauce at home: simple Sicilian recipe perfect for Sunday lunch

Vegetarian ricotta cannelloni with Sicilian tomato sauce: Today, a family recipe to which they are particularly fond. These ricotta cannelloni are very easy to prepare, without bechamel and for me they are the only real cannelloni in the world. From baked cannelloni there are so many: the classics with meat or those with vegetables. But these vegetarian cannelloni, overflowing with soft ricotta and enhanced by tomato sauce, they are really special to me.

The Sicilian recipe of the ricotta and tomato cannelloni it comes from my mother's great-aunt from Trapani and at home they have always been the traditional holiday dish. I'll show you how simple it is to make these ricotta cannelloni with tomato sauce in the RECIPE VIDEO on my YouTube channel.

Cannelloni without meat: tasty and vegetarian recipe

My mother uses them masochistically dry egg lasagna, the sbollenta one by one into the water and oil for a couple of minutes and, red hot, fill them in and the coils. I often opt for them sheets of fresh egg pasta that are located in the fridge counters of the supermarket, easier and hasty to use and still great. Or I use ready-made dried egg cannelloni, as you see in RECIPE VIDEO. Is, if I'm in the mood, I prepare them sheets for lasagna in the house on Sundays mornings of relaxation.

In any case, these meatless cannelloni They will still be delicious. As for the cottage cheese, use exclusively sheep's ricotta. But if you have a fondness for less strong flavors, you can use one Cow's milk ricotta. And in my opinion the buffalo ricotta, even more intense and creamy, It could give a higher gear to the plate. Remember to abound with tomato sauce That, during cooking, it will become thick and tasty and will form sui ricotta cannelloni a delicious Crust.

Cannelloni recipes for the holidays

If you love i cannelloni I recommend you try it too Cannelloni WITH PUMPKIN, MUSHROOMS AND SPECK, i CANNELLONI STUFFED WITH MEAT or those of SPINACH AND RICOTTA. I leave you remembering to take a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and, as well as at SICILIAN RECIPES and I wish you a good day.

Cannelloni VEGETARIAN WITH CHEESE AND TOMATO (easy recipe)

Portions: 6 Preparation: 30 minutes Cooking: 25 minutes 25 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 4 voted )

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Ingredients

250 grams Fresh egg sheets for Lasagne

600 grams of ricotta cheese

2 egg yolks

100 grams of grated Parmigiano Reggiano

1 pinch of nutmeg

salt and pepper

500 ml of tomato puree

fresh basil, if seasonal

1 pinch of sugar

50 grams of butter

extra virgin olive oil

Procedure

Prepare the vegetarian cannelloni with ricotta and tomato is easy. First prepare the tomato sauce: in a saucepan put the past, a drizzle of extra virgin olive oil, the pinch of sugar and season with salt. Cook over low heat for 15-20 minutes, stirring often.

Take the sheets of lasagna and cut each in half widthwise, getting from each of two rectangles. In a large bowl mix the ricotta cheese, the two egg yolks, nutmeg, 70 grams of Parmesan cheese and a pinch of pepper, working well with a fork. When the mixture is blended, add salt to taste. Listen to me, Add the salt only after tasting the dough, often because the cheese is already tasty and Parmesan adds additional salt.

With fresh lasagna sheets: place in the lower part (the one closest to you) of each sheet of lasagna a generous spoonful of filling and roll upwards to form the cannelloni.

With ready-made dried cannelloni: put the ricotta-based filling in a pastry bag and fill the cannelloni. Remember not to stuff them excessively, because the filling will swell during cooking and risk coming out of the cannelloni. Look how I do it in RECIPE VIDEO.

Preheat the static oven to 200 degrees. Veil the bottom of a large pan with a few spoonfuls of tomato sauce and a few bows of butter.

Get ready, next to each other, cannelloni stuffed with ricotta, liberally coat the cannelloni on the tomato sauce, deploy on the surface abundant grated Parmesan cheese and add some butter. Continue with a second layer of cannelloni, although I suggest you make one and only, possibly, use a second pan, so that all are evenly potatoe.

Cover the trays with ricotta and tomato cannelloni with aluminum paper and bake for 20 minutes, then remove the paper and, in a ventilated oven, gratinarli for five minutes or until they have a browned crust. Bon appétit!