Spring Cannelloni

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    610
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 8, 2020

Ingredients

  • Mint icon
    Mint
    20 g (about ¾ cup)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Milk icon
    Milk
    500 ml (about 500 g)
  • Onion icon
    Onion
    1 (about 140 g)
  • Water icon
    Water
    as needed
  • Fresh broad beans icon
    Fresh broad beans
    125 g (about 31 ¼)
  • Peas icon
    Peas
    125 g (about 1 cups)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Fresh basil icon
    Fresh basil
    20 g (about 100)
  • Ricotta cheese icon
    Ricotta cheese
    300 g (about 1 ¼ cups)
  • Parmesan cheese icon
    Parmesan cheese
    75 g (about ½ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    Butter
    40 g (about 2 ¾ tbsp)
  • All purpose flour icon
    All purpose flour
    30 g (about 3 ¾ tbsp)
  • Dry white wine icon
    Dry white wine
    75 ml (about 75 g)
  • Salt icon
    Salt
    as needed
  • Pasta sheets icon
    Pasta sheets
    150 g (about 5 ⅓)

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