Asparagus and Ricotta Cannelloni
Asparagus and ricotta cannelloni is a modern Italian dish that combines fresh, seasonal asparagus with the soft creaminess of ricotta. Cannelloni pasta became popular in southern Italy in the late 18th century, especially in the Neapolitan region, where it was often filled with meat or vegetable fillings. The kitchen fills with a festive atmosphere as the asparagus and ricotta cannelloni slowly cooks. The aroma of baking cheese and the sight of browning pasta are appetizing in themselves. The secret to the perfect texture is a short parboiling, which makes the pasta easier to fill without overcooking. The vibrant color and slightly crunchy texture of the asparagus harmonize perfectly with the ricotta and Parmesan. This dish is an ideal choice for festive dinners, as a vegetarian main course, or even for weekend family lunches. You can experiment with added vegetables, such as zucchini or mushrooms.
Ingredients for this recipe
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Preparation Steps
1
To start, bring a large pot of lightly salted water to a boil. Parboil the cannelloni pasta for 5 minutes, then drain and rinse under cold water. This helps prevent sticking and makes them easier to fill later. Tip: Stir the water while cooking to prevent the pasta from sticking together.
2
Wash the asparagus, trim off the tough ends, and chop into approximately 1 cm pieces. Heat olive oil in a skillet over medium heat and sauté the asparagus for 4-5 minutes, until slightly tender but still bright green. Tip: If you steam it covered, you can use less oil.
3
In a bowl, combine the ricotta, lightly beaten egg, half of the grated Parmesan, salt, pepper, and the sautéed asparagus. Mix until smooth. Tip: Do not overmix, so the asparagus pieces remain intact and add texture to the filling.
4
Fill the cannelloni pasta with the ricotta and asparagus mixture. You can use a spoon or a piping bag. Tip: If using a piping bag, cut a large enough hole to allow the asparagus pieces to pass through.
5
Arrange the filled cannelloni in a greased baking dish, side by side. Sprinkle the remaining Parmesan cheese on top. Tip: You can also add a dollop of sour cream or béchamel sauce on top for a richer, more succulent dish.
6
Preheat the oven to 350°F (180°C), and bake the cannelloni for 25-30 minutes, until golden brown on top. Tip: For the last 5 minutes, switch to the broiler setting if you want a crispier crust.
7
After baking, let it rest for 5-10 minutes before slicing, so it's easier to serve, and the flavors meld together better. Tip: You can garnish with fresh basil leaves or extra Parmesan, but the classic version is perfect as is.
