Cannelloni ai formaggi






  • g. 300 Ricotta
  • g. 80 Gorgonzola
  • Salt and pepper



  • ml. 500 Milk
  • g. 50 Flour
  • g. 40 Butter
  • salt and pepper


Pasta: mix the salt with the flour and then add the eggs and
the olive oil, and knead until you have a fairly smooth dough.
Cover the dough with cling film and put in the fridge for 30
minutes. Roll out the dough into a thin sheet, cut into rectangles
slightly smaller than the baking tinand boil in boiling salty
water with a tablespoon of oil.Filling:break the gorgonzola and
put it in a bowl thencrush with a fork and add the ricotta, 30 g of grated Parmesan
and a pinch of salt and pepper. Mix the ingredients together
Béchamel: melt the butter and vigorously stir in the flour, then
add the milk stirring all the time. Place the pan over a low heat
and continue to stir. Add salt and pepper. Boil until you have
the desired texture.
Cannelloni: Line an oven proof baking dish with a little
béchamel. Form strips of pasta of around 20 cms in length. Place
the cheese mixture in the middle and roll up. Place the cannelloni
on top of the béchamel, and pour some more béchamel over the
top so it goes between the cannelloni. Dust with some grated
Parmesan. Repeat this operation to form a couple more layers.
Put the pan in a 180°C oven and cook for 30-40 minutes.









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