Cannelloni Filled with Fresh Tomato, Mozzarella and Basil

Name: Cannelloni Filled with Fresh Tomato, Mozzarella and Basil (Cannelloni alla Sorrentina)
Total time: 1 h 45 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Béchamel, made with 1 cup milk; Pasta dough, made with 2 eggs and 1 ½ cups flour; ½ cup fresh whole milk ricotta; 2 tablespoons yellow onion, finely chopped; 2 tablespoons fresh basil, shredded; 4 ounces fresh mozzarella, ¼-inch diced; Salt; ¼ cup Parmigiano-Reggiano, freshly grated; Freshly ground black pepper; 2 tablespoons butter; 1 ½ pounds fresh roma tomatoes, peeled, and ¼-inch diced

Cannelloni alla Sorrentina

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This version of cannelloni is from Sorrento in the southern part of Italy. They are fresher and lighter than the meat filled ones from northern Italy, and a bit less time consuming to make as well.

Ingredients

Pasta dough, made with 2 eggs and 1 ½ cups flour
Béchamel

Method

Put the butter and onion in a 10-inch skillet and place over medium high heat. Sauté until the onion turns to a rich golden color, about 5 minutes. Add the tomatoes, season with salt and pepper, and cook until the tomatoes are no longer watery, 10 to 15 minutes. Add the basil, cook for another minute and remove from the heat. Transfer the contents of the pan to a mixing