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RICOTTA CANNELLONI IN SAUCE

90 min

First Dish

A truly delicious recipe that everyone will agree on. It's perfect for lunch with friends and family

INGREDIENTS

Cannelloni Tubes

6-8

Virgilio Fresh Ricotta

500g

Salt

to taste

Pepper

to taste

Grated Parmigiano reggiano

to taste

Nutmeg

Tomato Sauce

300ml

First prepare the tomato sauce and set aside.

Place the Virgilio ricotta in a bowl and mash using a fork. Add salt, pepper, nutmeg, chopped basil and grated cheese. Mix well. Take an oven dish to hold the cannelloni, and pour some tomato sauce in the bottom. Fill the cannelloni with the ricotta filling, using a spoon or a piping bag. Arrange the cannelloni side by side and cover with plenty of tomato sauce, making sure it also gets between the tubes. Mix the remaining ricotta with a couple of spoonfuls of sauce and pour over the cannelloni, spreading evenly. Cover with grated cheese. Bake in a pre-heated oven at 180 C for 30 minutes, until the top is golden and crisp. Remove from the oven and allow to cool slightly before serving, garnished with fresh basil leaves.

Buon appetito!