Vegetarian cannelloni ricotta and tomato: very easy to prepare, without béchamel, for me they are the only real cannelloni in the world. Cannelloni there are many: stuffed with meat, of vegetables, even fish. But these, overflowing with soft ricotta and enhanced by tomato sauce, I've never seen them anywhere. The recipe for cannelloni with ricotta and tomato comes from a great-aunt of my mother and Trapani at home have always been the traditional dish of the parties.
My mother uses masochistically dried egg lasagna, the sbollenta one by one into the water and oil for a couple of minutes and, hot, fill them in and the coils. I, I prefer live, often I opt for the sheets of fresh Egg Noodles found in the supermarket refrigerated displays, easier and hasty to use and still great. Or for those homemade by me in relaxing Sunday morning. As for the cottage cheese, I use exclusively ricotta. But if you have a fondness for less strong flavors, you can use a ricotta cheese. And I think the buffalo ricotta, even more intense and creamy, It could give a higher gear to the plate.
If you love the cannelloni I suggest you try too cannelloni ragout with pumpkin, mushrooms and speck, the traditional cannelloni with meat sauce, always a great classic, oppure i cannelloni vegetarian with spinach and ricotta.I leave you remembering to take a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and, in addition to SICILIAN RECIPES and I wish you good day.
Cannelloni VEGETARIAN WITH CHEESE AND TOMATO (easy recipe)Print This
- 250 grams of fresh egg lasagne sheets (if you want them in the house you will find the recipe here)
- 600 grams of ricotta cheese
- 2 egg yolks
- 100 grams of grated Parmesan cheese
- 1 pinch of nutmeg
- salt and pepper, to taste
- 500 ml of tomato puree
- fresh basil, if seasonal
- 1 pinch of sugar
- 50 grams of butter
- extra virgin olive oil, to taste
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, a pinch of sugar and salt to taste. Cook over low heat for 15-20 minutes, stirring frequently.
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, season with salt. I recommend, add salt until you have tasted the dough, often because the cheese is already tasty and Parmesan adds additional salt.
Place at the bottom (the one closest to you) each rectangle of dough a generous spoonful of the filling and roll up to form the cannelloni. Preheat the oven at 200 degrees. Veiling the bottom of a large roasting pan with a few tablespoons of tomato sauce and some flakes of butter; arrange, 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 the cannelloni ricotta and tomato with aluminum foil and bake for 20 minutes, then remove the paper and, in a convection oven, gratinarli for five minutes or until they have a browned crust. Bon appétit!
THE PAIRING: We recommend a white wine. To stay in Sicily propose the Mamertino Doc White, produced by Vasari (to Saint Lucia del Mela, province of Messina). Obtained from a blend of varieties Grillo, Inzolia e Catarratto. White Mamertino is a delicate wine, smells of citrus and dried fruit and has a discrete structure. The taste is slightly fruity and, especially, It does not cover the taste of the ricotta, abbinandosi very well to the acidity of the tomato.