Cannelloni with ricotta, ham and fontina

Name: Cannelloni with ricotta, ham and fontina
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4 serving
Ingredients: 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms; 350 gms – 1½ cups ricotta; 150 gms – 1 cup ham; 80 gms – 2/3 cup Fontina; 120 gms – 2 cups Parmigiano Reggiano; 1 large egg; salt and pepper; Béchamel sauce – as per my tutorial – made with 500 ml

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Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 55 mins
Servings
4
Course
Main Course
Cuisine
Italian

Cannelloni with ricotta, ham and fontina

Christina Richards

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The recipe for Cannelloni with ricotta, ham and fontina - a delicious variation to a classic.

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Ingredients

Servings

8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour
350 gms – 1½ cups ricotta
150 gms – 1 cup ham minced
80 gms – 2/3 cup Fontina or Fontal cheese, cubed
120 gms – 2 cups Parmigiano Reggiano finely grated, divided
1 large egg
salt and pepper
Béchamel sauce – as per my tutorial – made with 500 ml 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour