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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Drusila Lewis
[email protected]This was a delicious recipe! The cannelloni were cooked perfectly and the filling was creamy and flavorful. I would definitely recommend this recipe to anyone who loves Italian food.
Malak Sajad
[email protected]This recipe was easy to follow and the cannelloni turned out great. The filling was creamy and flavorful and the cannelloni were cooked perfectly.
mizan hossan
[email protected]I loved this recipe! The cannelloni were cooked perfectly and the filling was delicious. I will definitely be making this again.
Sara Saraayyub
[email protected]This was a great recipe! The cannelloni were cooked perfectly and the filling was creamy and flavorful. I would definitely recommend this recipe.
M Yaseen Noor
[email protected]I made this recipe for my family and they all loved it. The cannelloni were cooked perfectly and the filling was delicious. I would definitely make this recipe again.
Marjia Akther Mukty
[email protected]This is a great recipe for a special occasion. The cannelloni look very impressive and they taste even better. I would definitely recommend this recipe to anyone who loves Italian food.
Calixte Valeo
[email protected]I love this recipe! The cannelloni are always cooked perfectly and the filling is so creamy and flavorful. I've made this dish for parties and potlucks and it's always a crowd-pleaser.
Don Petero
[email protected]This was my first time making cannelloni and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the dish turned out beautifully. The ricotta filling was especially delicious. I will definitely be making this again!
shafey muhammd
[email protected]I've made this recipe several times and it's always a hit. It's a bit time-consuming, but it's worth the effort. The cannelloni are so flavorful and the ricotta filling is creamy and delicious. I highly recommend this recipe!
savannah lobermier
[email protected]This basil and ricotta cannelloni recipe is a winner! The flavors are amazing and the dish is so impressive looking. I followed the recipe exactly and it turned out perfectly. My family loved it!