Cannelloni Primavera
Cannelloni Primavera is a delicious but light recipe of the Italian cuisine.
This first course, in fact, is perfect for those who do not want to eat meat or follow a vegetarian diet.
I find it to be a very intelligent dish, because it can be prepared in advance and served at the right time, ideal when you have guests for lunch, perhaps on Sunday.
However, being a baked "pasta", it is the conviviality dish par excellence and thanks to its aroma and colors it conquers even the most demanding palates.
The recipe for vegetarian cannelloni is very simple and can also be varied according to your tastes and needs.
The ingredients:
- Vegetables: I chose to use carrots, peas, zucchini and spring onions cut in mini cubes for the filling, endless choices according to your own personal tastes!
- Fresh sheep's ricotta: mixed well with the egg, Parmigiano Reggiano, salt, pepper and nutmeg to which we will add our cooked vegetables. Instead of ricotta , you could use creamy Gorgonzola or Stracchino cheese for example!
- Lasagna sheets: I chose to use fresh egg lasagna sheets from the DeCecco brand for timing reasons. I simply blanched them in water for 4 minutes, then dried and filled with the vegetable mixture. You could make fresh pasta from scratch and cut large sheets, fill and roll them. Or you could prepare crepes made with eggs and flour to halve the time. Guys, it works well either way. Guaranteed 👍🏻
- Béchamel sauce: this is essential. A white velvet blanket on our bed of fresh vegetable cannelloni. Making it creamy and simply delicious. For baked pasta, béchamel sauce is always a good idea.
If you want to amaze your guests or cook something rustic and tasty, this is the right recipe for you!
Cannelloni Primavera is a perfect dish for your Easter lunch or your spring Sundays!
Recommended items to make this recipe:
Today's dish is a special first course, easy to prepare, light, but really good.. A first course full of colorful vegetables that will bring life to your table!
Cannelloni that contain the flavors of spring with béchamel, courgettes, peas, carrots and ricotta. I made them with sheets of lasagna, but you can use the pre-made cannelloni tubes
- 6 1 egg lasagna sheets
- 500 g béchamel sauce
- 300 g fresh ricotta
- 200 g carrots (diced)
- 200 g zucchini (diced)
- 150 peas
- 50 g green onions (diced)
- 50 g Grana Padano (or Parmigiano Reggiano)
- 1 1 egg
- Salt&pepper (to taste)
First clean the vegetables, then cut the green onions, carrots and zucchini into cubes.
Boil the onions, carrots and zucchini in boiling salted water, wait 15 minutes and add the peas, then continue cooking for another 5 minutes. At the end, the vegetables should be tender but still intact.
In a bowl, combine the ricotta, egg, Parmigiano and cooked and drained vegetables
Mix the ingredients and season with salt, pepper and nutmeg.
Fill a piping bag with the ricotta and vegetable mixture to facilitate filling the cannelloni.
Prepare the béchamel and leave it quite liquid, take a few ladles and distribute it on the bottom of a baking dish.
Add some Parmigiano as well.
Arrange a little ricotta filling on each sheet of fresh lasagna and roll it up to form cannelloni.
Add the cannelloni to the baking dish then cover them with the remaining béchamel.
Sprinkle the surface with Parmigiano and transfer to a preheated oven at 425°F for 20/30 minutes,
Then complete with the grill function at maximum power for approximately 5-10 minutes, or in any case until golden.
Remove the cannelloni from the oven and let them cool down for a few minutes before serving. Buon Appetito!
You can store fresh cannelloni in the refrigerator, after having cooled them to room temperature in an airtight container. Consume within 2 days.
