Cannelloni with speck and ricotta
Very tasty thanks to the generous amount of speck used, they are tender and creamy. The confit tomatoes give a sweet note that enhances the richness of the dish
Yield:
4 servings
Total time:
1 h 5 min
Preparation time:
30 min
Cooking time:
35 min
Difficulty:
Cost:
Weight per serving:
350 g
Energy:
610 Kcal
Carbohydrates:
36 g
Fats:
40 g
Proteins:
36 g
Golf:
2 h 10 min
Allergens:
Gluten, Eggs, Milk
Pairing:
Cabernet sauvignon
Occasion:
Family dinner
Ingredients
Portions for 4 servings
4
For the filling
Directions
It takes 7 steps in 1 h 5 min
1 -
Cut the speck into small cubes and blend it until it becomes a sandy consistency. Combine it with the ricotta in a large bowl and add a little salt if needed, then set it aside
2 -
Prepare the dough by mixing the flour with the egg until obtaining a firm ball, roll it out to a thickness not too thin and cut out rectangles about 10 centimeters long
Tip:
You can also use pre-cooked cannelloni, they are convenient especially because, being dry, they are very easy to fill
3 -
Boil the previously made pasta sheets in salted water for one minute, then let them dry slightly on a clean kitchen towel
Tip:
Pour a drizzle of oil into the boiling water, it will help prevent the pasta sheets from sticking
4 -
Put the ricotta with speck in a pastry bag and spread the filling on one side of each rectangle of pasta, roll them up and set them aside
5 -
Spread some béchamel sauce on the bottom of a baking dish, place the created cannelloni on top and cover with more béchamel.
Cut the confit tomatoes into small pieces and cover the cannelloni
Cut the confit tomatoes into small pieces and cover the cannelloni
Cost
The ingredient with the highest cost is speck, but it is not used in large quantities. Each portion costs less than three euros
Health
I can only describe it as a heavy dish, with lots of carbohydrates and fats. Try to make do with just one serving
4.6
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