Spring Cannelloni

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    777
based on 1 ratings

Cannelloni can be tricky to make, but this foolproof version keeps things simple with rolled up lasagne sheets filled with spring flavours of peas and mint.

recipe updated Jun 7, 2019

Ingredients

  • Bay leaves icon
    Bay leaves
    1g
  • Milk icon
    Milk
    500ml
  • Onion icon
    Onion
    140g
  • Water icon
    Water
    0ml
  • Fresh broad beans icon
    Fresh broad beans
    125g
  • Peas icon
    Peas
    125g
  • Garlic clove icon
    Garlic clove
    6g
  • Mint icon
    Mint
    20g
  • Fresh basil icon
    Fresh basil
    20g
  • Ricotta cheese icon
    Ricotta cheese
    300g
  • Parmesan cheese icon
    Parmesan cheese
    75g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    Butter
    40g
  • All purpose flour icon
    All purpose flour
    30g
  • Dry white wine icon
    Dry white wine
    75g
  • Salt icon
    Salt
    as needed
  • Pasta sheets icon
    Pasta sheets
    150g

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Water
  • kCook icon Large saucepan
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside mint: chopped
  2. Get a clean large saucepan
  3. Add bay leaves
  4. Add milk
  5. Add quartered onion
  6. Simmer
  7. Remove
  8. Infuse - 20 min
  9. Strain with sieve
  10. Get a clean saucepan
  11. Add water
  12. Boil
  13. Add fresh broad beans
  14. Add peas
  15. Boil - 6 min
  16. Drain
  17. Rinse with water
  18. Transfer half of vegetables to food processor bowl
  19. Add crushed garlic clove
  20. Add prepared mint
  21. Add fresh basil
  22. Blend until mixture comes together
  23. Add ricotta cheese
  24. Add parmesan cheese
  25. Transfer vegetables to filling
  26. Mix
  27. Season with salt & pepper
  28. Pre-heat - 200°C
  29. Get a clean saucepan
  30. Add butter
  31. Melt - low heat
  32. Stir in all purpose flour
  33. Stir until lightly browned
  34. Remove
  35. Pour milk mixture into saucepan slowly
  36. Mix continuously until smooth
  37. Return until simmering - low heat
  38. Pour dry white wine and cover
  39. Simmer until thick - 6 min, low heat
  40. Season with salt & pepper
  41. Get a clean saucepan
  42. Add water
  43. Boil
  44. Add salt
  45. Add pasta sheets
  46. Cook until al dente
  47. Drain
  48. Rinse with water
  49. Slice into rectangles
  50. Stuff
  51. Arrange
  52. Cook until light golden - 15 min, 200°C
  53. Serve
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