Arugula and Parmesan Cannelloni
Cannelloni is one of the most popular stuffed pasta dishes in Italian cuisine, traditionally made with meat or cheese fillings. The arugula and Parmesan version is a refreshing vegetarian alternative that evokes the flavors of southern Italy. The slightly peppery character of arugula balances the creaminess of ricotta and Parmesan, while the white sauce adds a silky texture to the entire dish. The secret is to find the right texture: the filling should be spreadable but not runny, and the sauce should thicken but not burn in the oven. This cannelloni is an excellent choice for light lunches, gatherings with friends, or even festive occasions. Tip: If you want a more intense flavor, you can mix a little grated lemon zest or garlic powder into the filling.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the arugula and pat it dry with paper towels. Then, finely chop it. Grate the Parmesan cheese and press the garlic through a garlic press.
2
In a bowl, combine the ricotta, arugula, half of the grated Parmesan, garlic, salt, pepper, and a pinch of nutmeg. Tip: If the mixture is too thick, add 1-2 tbsp of heavy cream.
3
Fill the cannelloni pasta tubes with the arugula-ricotta filling. You can use a pastry bag or a small spoon to carefully fill them.
4
In a small saucepan, melt the butter, add the heavy cream, and bring to a simmer. Add the remaining grated Parmesan and cook for a few minutes, until slightly thickened.
5
Grease a baking dish, then arrange the filled cannelloni in it. Pour the Parmesan cream sauce over them evenly.
6
Cover with aluminum foil and bake in a preheated oven at 350°F (180°C) for 25 minutes. Then remove the foil and bake for another 10 minutes, until golden brown on top.
7
After baking, let it rest for at least 5 minutes before serving. Sprinkle with freshly grated Parmesan or extra finely chopped arugula before serving.
