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 Sicilian recipe of ricotta and tomato cannelloni comes from a great-oastic from Trapani of my mother and at home they have always been the traditional dish of 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, I often opt for 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 do the sheets for lasagna in the house on Sundays mornings of relaxation. As for the cottage cheese, I use exclusively sheep's milk 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 vegetarian cannelloni with ricotta and spinach. 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.
250 grams fresh egg sheets for lasagna
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 only after tasting the dough, often because the cheese is already tasty and Parmesan adds additional salt.
Place at the bottom (the one closest to you) of each rectangle of pasta a generous cucchiata of filling and roll up until the reed forms. Preheat the oven at 200 degrees. Veil the bottom of a large baking tray with a few spoonfuls of tomato sauce and a few bleeds 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 baking trays with ricotta and tomato cannelloni with aluminum paper 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!
MATCHING: 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, combining very well with the acidity of the tomato.