Summer Cannelloni with Vegetables and Ricotta - Italian recipes by GialloZafferano
The summer cannelloni with vegetables and ricotta is a delicious first course made with a tasty filling of eggplants and peppers. Discover the recipe.
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- Summer Cannelloni with Vegetables and Ricotta
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Cooking tools:
- Saucepan
- Wooden spoon
- Whisk
- Saute pan
- Pitcher
- Immersion blender
- Chef's knife
- Cutting board
- Mixing bowl
- Piping bag
- Baking dish
- Grater
- Oven
- Stove
- Kitchen scale
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- Egg cannelloni pasta 14
- Eggplant 1.1 lbs
- Red peppers 1.1 lbs
- Shallot 1
- Fine salt to taste
- Extra virgin olive oil 2 tbsp
- Basil 6 leaves
- Cow's milk ricotta cheese 2 cups
- Parmigiano Reggiano PDO cheese to grate 1.4 oz
- Black pepper to taste
- Whole milk 2 ½ cups
- Type 00 flour ½ cup
- Butter 4 tbsp
- Nutmeg to taste
- Datterino tomatoes 2 ½ cups
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