Mini Cannelloni
User Reviews
4
27 reviews
Good
-
Servings
2 servings
Mini Cannelloni
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Adapted from here.
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Ingredients
- 1 cup ricotta cheese
- 1 tablespoon parsley chopped; or basil, sage, tarragon
- Parmesan Cheese grated
- kosher salt
- black pepper freshly ground
- wonton wrapper fresh; 10 - 15 pieces
- olive oil
- tomato sauce for serving
- parsley leaves, for serving
- Parmesan Cheese shaved, for serving
Instructions
- Preheat an oven to 400°F. Line a baking sheet with a silpat for parchment paper.
- In a small bowl, combine ricotta cheese, chopped parsley, a pinch or two of salt, several turns of freshly ground black pepper and grated Parmesan cheese (I added a small handful of cheese). Taste and season with additional salt, pepper and cheese if needed.
- Using a small spoon, scoop 1 teaspoon of the ricotta mixture on to the center of a wonton wrapper. Roll into a tube then place on the prepared baking sheet, seam-side down. Repeated with remaining filling and wonton wrappers.
- Lightly brush each roll with olive oil then bake for 10 - 12 minutes. The edges will turn crispy and the center will puff up.
- To serve, top with tomato sauce, parsley leaves, shaved Parmesan and freshly ground black pepper.
Genuine Reviews
User Reviews
Overall Rating
4
27 reviews
Good
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