Cannelloni | Carlo Florence chef
Cannelloni filled with sheep ricotta, Bolognese and béchamel sauce, topped with Parmigiano Reggiano. A hearty first course that's worth the effort. Servings: 4-6.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at florencechef.com.
Ingredients
- 4-500 grams of Bolognaise sauce
- 1 liter of bechamel sauce
- Parmigiano Reggiano
- 350 grams of Spelt or Ancient grain flour
- 3 eggs plus water
- 750 grams of ricotta
- 200 grams of cooked ham cut into slices a little higher than usual
- 5-6 spoons of Parmigiano Reggiano
- Nutmeg
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