Ricotta Cannelloni with Burro e Oro
I slight twist on the classic presentation, inspired by one of my favourite pasta makers. These make a very tasty and vegetarian friendly meal.
Hand rolled sheets of pasta are made from free range eggs and organic Italian flour. Then, the sheets are rolled into a cigar and filled with ricotta, parm and a hint of nutmeg. Dressed with a velvety tomato sauce and bechamel.
Simply bake in the oven for 30mins and I guarantee you’ll be smiling.
Note on portion sizes:
Small tray = a generous portion for 1. Tray is: 11cm x 11cm x 5cm
Medium tray: could be split between 2-3 people, depending on appetite. Tray is: 12cm x 18.5cm x 5cm
I slight twist on the classic presentation, inspired by one of my favourite pasta makers. These make a very tasty and vegetarian friendly meal.
Hand rolled sheets of pasta are made from free range eggs and organic Italian flour. Then, the sheets are rolled into a cigar and filled with ricotta, parm and a hint of nutmeg. Dressed with a velvety tomato sauce and bechamel.
Simply bake in the oven for 30mins and I guarantee you’ll be smiling.
Note on portion sizes:
Small tray = a generous portion for 1. Tray is: 11cm x 11cm x 5cm
Medium tray: could be split between 2-3 people, depending on appetite. Tray is: 12cm x 18.5cm x 5cm
I slight twist on the classic presentation, inspired by one of my favourite pasta makers. These make a very tasty and vegetarian friendly meal.
Hand rolled sheets of pasta are made from free range eggs and organic Italian flour. Then, the sheets are rolled into a cigar and filled with ricotta, parm and a hint of nutmeg. Dressed with a velvety tomato sauce and bechamel.
Simply bake in the oven for 30mins and I guarantee you’ll be smiling.
Note on portion sizes:
Small tray = a generous portion for 1. Tray is: 11cm x 11cm x 5cm
Medium tray: could be split between 2-3 people, depending on appetite. Tray is: 12cm x 18.5cm x 5cm