BASIL AND RICOTTA CANNELLONI
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy for Kovel to use them as a topping, but if you can't find them, it's not a problem; they are an optional flourish here.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
- Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
- Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.
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Mason Jay
[email protected]This recipe is a keeper! The cannelloni are delicious and they're perfect for a special occasion.
Simi Gold
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved the creamy ricotta filling and the crispy cannelloni shells.
D'Andre Graham
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the cannelloni turned out great. I'm definitely going to make this again.
judah Myke
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The cannelloni are absolutely delicious and they're sure to impress your guests.
rejaul islam017
[email protected]I made this recipe for my Italian grandmother and she gave it her seal of approval. She said it was just like the cannelloni she used to make.
Vihanga Demix
[email protected]I made this recipe for a vegetarian friend and she loved it. She said it was the best cannelloni she had ever had.
Atif Arif
[email protected]I had some trouble finding cannelloni shells at my local grocery store. I ended up using lasagna noodles instead, and they worked just fine.
Malak Ibrar
[email protected]The cannelloni were a bit too spicy for my taste. I think I would use less chili flakes next time.
samuel kihoo
[email protected]The cannelloni were a bit too salty for my taste. I think I would use less salt next time.
Zain baloch Vlog
[email protected]The cannelloni were a bit too oily for my taste. I think I would use less olive oil next time.
Danish Mehar
[email protected]These cannelloni were a bit bland for my taste. I think I would add more garlic and herbs next time.
rusty grove
[email protected]I'm not a big fan of ricotta cheese, but I loved these cannelloni. The filling was light and fluffy, and the basil added a nice flavor. I would definitely make these again.
Margaret Mbah
[email protected]These cannelloni are amazing! The ricotta filling is so creamy and flavorful, and the basil adds a perfect touch of freshness. I will definitely be making these again.
Luis Núñez (luchont)
[email protected]I love this recipe! The cannelloni are always a hit with my family and friends. I usually make a double batch so I have leftovers for lunch the next day.
Musawir Alam
[email protected]This recipe was a bit time-consuming, but it was worth it. The cannelloni were delicious and my guests raved about them. I would definitely make this again for a special occasion.
Ahsan Nazeer
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the creamy ricotta filling and the crispy cannelloni shells. I will definitely be making this again.
Nahid Mahmud
[email protected]I followed the recipe exactly and the cannelloni turned out perfectly. The ricotta filling was smooth and creamy, and the basil added a bright, fresh flavor. My family loved it!
Kay Curry
[email protected]This dish was easy to make and turned out great. The ricotta filling was creamy and flavorful, and the basil added a nice touch. I would definitely recommend this recipe.
Piynak Mongiya
[email protected]I'm not usually a fan of cannelloni, but this recipe changed my mind. The ricotta filling was light and fluffy, and the basil added a lovely freshness. I'll definitely be making this again.
Nancy Halabi
[email protected]This basil and ricotta cannelloni was a hit with my family! The flavors were perfectly balanced and the filling was creamy and delicious. I will definitely be making this again.