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: 4 ounces fresh mozzarella, ¼-inch diced; ½ cup fresh whole milk ricotta; ¼ cup Parmigiano-Reggiano, freshly grated; 2 tablespoons fresh basil, shredded; Freshly ground black pepper; Salt; 2 tablespoons butter; Pasta dough, made with 2 eggs and 1 ½ cups flour; 1 ½ pounds fresh roma tomatoes, peeled, and ¼-inch diced; Béchamel, made with 1 cup milk; 2 tablespoons yellow onion, finely chopped

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

Europe
Italy
Sorrento
Main course
Mediterranean
Vegetarian
Pasta

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