Cannelloni with ricotta and herbs

Name: Cannelloni with ricotta and herbs
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: ½ cup any chicken stock; ½ cup freshly grated Parmesan; Pasta Dough, cut into squares for cannelloni and cooked as directed; 1 egg yolk; Salt and freshly ground black pepper; ¼ teaspoon grated nutmeg; 1 teaspoon minced thyme; 2 tablespoons minced chervil; 4 tablespoons butter; 2 tablespoons minced sage; 1 tablespoon extra-virgin olive oil; 2 tablespoons minced chives; ¼ cup minced parsley; 1 pound ricotta

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These are classic Italian flavors for pasta, especially the combination of butter, sage, and Parmesan. If you use commercial ricotta, place it in a strainer for about 10 minutes to drain the excess liquid.

Ingredients

1 pound ricotta
¼ cup minced parsley
2 tablespoons<

Europe
Italy
Pasta
Mediterranean

Method

Preheat the oven to 450°F. Mix together the ricotta, parsley, chives, chervil, thyme, nutmeg, salt and pepper to taste, egg yolk, and half the Parmesan. Fill the pasta as directed.
Put the cannelloni in one layer in