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

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<

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

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Cannelloni with ricotta and herbs

Ingredients

Method

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