Cannelloni With Ricotta, Lemon, And Basil
  1. Prepare the ricotta filling: Mix ricotta, lemon zest, grated Parmesan, chopped basil, salt, pepper, and olive oil.

  2. Prepare the asparagus béchamel: Use the asparagus trimmings. Boil the milk with the asparagus trimmings, blend and sieve. Make a béchamel sauce with milk, butter, flour, asparagus trimmings, salt, pepper, and nutmeg.

  3. Blanche the asparagus spears and refresh in iced water.

  4. Assemble the cannelloni: pipe a line of ricotta mix on the lasagna sheets and then place a spear of asparagus on each one, roll up.

  5. Place a thin layer asparagus bechamel on the bottom of a baking dish. Place the cannelloni, cover with the rest of the bechamel.

  6. Top with grated Parmesan.

  7. Bake until golden brown and bubbly - 15 mins @ 220c.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party🎉Special Occasion

Season🌸Spring

DifficultyMedium ⏰ 1h

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