Manu’s Menu

Authentic Italian Home Cooking & More

  • Home
  • About
    • About me
    • About this site
    • About my photography
    • Privacy and Disclosure Policy
  • Recipes
    • Visual Archive
    • Regional Italian Recipes
  • Books
    • The Cool Side of Summer
    • Manu’s Christmas Menus
    • MsM’s Mobile App
  • Work With Me
    • Affiliate Sign-Up
    • Featured On
  • Out & About
    • Africa
      • South Africa 2019
    • Americas
      • Mexico, Guatemala, Honduras and Belize
      • CHILE AND ARGENTINA 2018
    • Asia
      • India
      • Japan 2015
      • Japan 2017
      • Japan 2018
      • Singapore
    • Europe
      • Slovenia and Croatia 2019
      • Italy 2019
    • Oceania
      • French Polynesia (Tahiti) 2017
      • French Polynesia (Tahiti)
      • New Caledonia
      • New Zealand
      • South Island – New Zealand Guide
  • Blogging Tips
    • Blogging Platform
    • Web Hosting
    • Technology Tips
    • Food Photography
    • Increasing Traffic to your Blog
    • Links
      • MsM in Your Kitchen
      • Events
        • 150 years of the Unification of Italy
        • Olio, Erbe e Fantasia – LILT
  • Tips
    • Techniques
      • Pasta and Gnocchi
      • Pizza and Other Doughs
      • Sauces and Other Basics
      • Decorations
    • Cake and Cookie decoration
      • Cake & Marshmallow Pops
        • Flowery Cake Pops
        • Hello Kitty Cake Pops
        • Dorothy the Dinosaur Cake Pops
        • Christmas Tree Cake Pops
        • Sea Marshmallow Pops
      • Fondant Cakes
        • Moo Cake
        • South Pole Cake
        • Lola Cake
        • Hello Kitty Yogurt Cake
        • Dorothy the Dinosaur Cake
        • The Little Mermaid Yogurt Cake
        • The Little Mermaid Fondant Cake
        • Sweet Sushi Mini Fondant Cakes
        • Peppa Pig Cake
        • Tinkerbell Cake
        • Miffy Cake
        • Olaf Yogurt Cake
        • Frozen Cake
      • Sugar Cookies
        • Heart Sugar Cookies
        • Dorothy the Dinosaur Sugar Cookies
        • Christmas Tree Ornament Sugar Cookies
      • Eggless Sugar Cookies
        • Chinese New Year Cookies
        • St. Patrick’s Day Cookies
      • Shortbread Cookies
        • Shortbread and Chocolate Hearts
        • Baby Shower Shortbread Cookies
        • Flounder Shortbread Cookie Pops
      • Easy Chocolate Cookies
    • Conversion Tables
    • Gift Ideas
      • Christmas 2010
      • Christmas 2011
      • Christmas 2012
      • Christmas 2013
      • Christmas 2014
      • Christmas 2015
    • Ingredients
    • Where I Shop for Italian Food in Sydney
  • Contact
You are here: Home / Recipes / Baking / CANNELLONI AL PESTO

CANNELLONI AL PESTO

June 23, 2012 By Manu 11 Comments

Cannelloni al pesto

Today I am going to share with you the last of the recipes that I provided to my fellow Daring Cooks for this month’s challenge.  It is another one of my favourites as I love pesto and making cannelloni with it takes this dish to a new dimension!  I have also shown them how to make authentic Italian pesto from scratch, something that I had already posted about at the beginning of this blogging journey.  It also is a great vegetarian option!  I hope you’ll like it and that you have enjoyed my little series on how to make Cannelloni (Cannelloni di  magro, Cannelloni di carne and Cannelloni with ricotta, ham and fontina)!  A big thank you to all the Daring Cooks who participated in this challenge, great job everyone!  I had a blast checking out all your delicious versions (you can see them here)!  I am so happy and honoured to have hosted this month’s challenge and I cannot wait to see what next month’s dish will be! 🙂

 

Ingredients (serves 4):
8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms (2/3 cup and 2 tbsp) of flour

For pesto (makes about 190 gms/ 1cup)
80 gms – 2 cups basil, washed
15 gms – ¼ cup parsley, washed
1 small clove garlic
25 gms – 3 tbsp Pecorino Romano, finely grated
10 gms – 1 tbsp Parmigiano Reggiano, finely grated
45 to 60 ml – 4 to 5 tbsp extra virgin olive oil
5 gms – ½ tbsp pine nuts
Salt to taste

For the filling
500 gms – 2 cups ricotta
150 gms – ¾ cup pesto (from the above recipe)
85 gms – 1 ½ cups Parmigiano Reggiano, finely grated
1 pinch nutmeg
Salt and pepper to taste
1 small potato, boiled and sliced
8 green beans, boiled

To assemble
Béchamel sauce – as per my tutorial – made with 500 ml (2 cups) of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour
40 gms – ¼ cup of pesto (from the above recipe)
35 gm – ½ cup Parmigiano Reggiano, finely grated

Start by making pesto.  Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste.  Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well.  Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation.  Keep it aside.

To make the filling, mix the ricotta, ¾ cup (150 gms) of pesto, 1½ cups (85 gms/3 oz) of Parmigiano Reggiano, nutmeg, salt and pepper together until well combined.  Refrigerate until ready to use.

Mix the béchamel sauce with the remaining pesto.

Put a large pot with salty water on the fire and bring to a boil.  Cook the pasta sheets in it for 1 minute.  Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).  Remove them with a slotted spoon and put them on a clean tea towel to cool down.

Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle.  Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone.  Do so for the remaining rectangles of pasta.

Take a big enough oven dish to fit all your cannelloni tightly.  Spray the oven dish with some cooking oil (or melted butter) and pour some béchamel and pesto sauce on the bottom.  Spread it well, especially in the corners.  Put the cannelloni in the oven dish on 1 layer.

Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.

Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.

Cannelloni al pesto

Serve immediately.

Cannelloni al pesto
Print

Cannelloni al Pesto

Cannelloni al pesto: Italian egg pasta rolls filled with pesto, potatoes and green beans.
Course Main
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour

For pesto (makes about 190 gms/ 1cup)

  • 80 gms – 2 cups basil washed
  • 15 gms – ¼ cup parsley washed
  • 1 small clove garlic
  • 25 gms – 3 tbsp Pecorino Romano finely grated
  • 10 gms – 1 tbsp Parmigiano Reggiano finely grated
  • 45 to 60 ml – 4 to 5 tbsp extra virgin olive oil
  • 5 gms – ½ tbsp pine nuts
  • Salt to taste

For the filling

  • 500 gms – 2 cups ricotta
  • 150 gms – ¾ cup pesto from the above recipe
  • 85 gms – 1 ½ cups Parmigiano Reggiano finely grated
  • 1 pinch nutmeg
  • Salt and pepper to taste
  • 1 small potato boiled and sliced
  • 8 green beans boiled

To assemble

  • Béchamel sauce – as per my tutorial – made with 500 ml 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour
  • 40 gms – ¼ cup of pesto from the above recipe
  • 35 gm – ½ cup Parmigiano Reggiano finely grated

Instructions

  1. Start by making pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation. Keep it aside.
  2. To make the filling, mix the ricotta, ¾ cup (150 gms) of pesto, 1½ cups (85 gms/3 oz) of Parmigiano Reggiano, nutmeg, salt and pepper together until well combined. Refrigerate until ready to use.
  3. Mix the béchamel sauce with the remaining pesto.
  4. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  5. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Do so for the remaining rectangles of pasta.
  6. Take a big enough oven dish to fit all your cannelloni tightly. Spray the oven dish with some cooking oil (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  7. Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
  8. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  9. Serve immediately.

Cannelloni al pesto

Share

Related Posts:

  • CANNELLONI DI MAGRO
  • CANNELLONI WITH RICOTTA, HAM AND FONTINA
  • CANNELLONI DI CARNE
  • LASAGNE WITH ZUCCHINI PESTO, SPECK AND SMOKED SCAMORZA
  • PESTO LASAGNE

Filed Under: Baking, Daring Cooks, Italian, Mains, Pasta, Special Occasions, Vegetables, Vegetarian Tagged With: bake, baking, basil, bechamel, Cannelloni, Daring Cooks, dinner, egg pasta, eggs, garlic, Italian, lunch, pasta, pesto, Special Occasions, Sunday, vegetarian

« CANNELLONI WITH RICOTTA, HAM AND FONTINA
APPLE STRUDEL – APFELSTRUDEL – STRUDEL DI MELE »

Comments

  1. Mi Vida en un Dulce says

    June 23, 2012 at 10:30 pm

    Mi daughter loves pesto, it’s her favorite souce for pasta. She will like this recipe so much. Thanks for sharing this…!!!

    Reply
  2. marcellina says

    June 24, 2012 at 9:27 am

    I have never heard of cannelloni al pesto! Delicious! I can’t wait to try it. I can never get my pesto as fine as yours. It must be the food processor I’m using. I’ll have to try using my hand blender. Thanks!

    Reply
    • Manu says

      June 24, 2012 at 1:19 pm

      I know what you mean! My mum’s is even finer than mine! I use a hand mixer/blender and I think it works quite well for pesto! Let me know! 🙂

      Reply
  3. Lizzy (Good Things) says

    June 24, 2012 at 12:48 pm

    How delicious! All my basil has died back for winter now. Your recipe is lovely.

    Reply
  4. Eha says

    June 24, 2012 at 2:22 pm

    Methinks my favourite out of the group: both because I love classical pesto and ’cause the deliciously good/somewhat naughty balance out in the recipe 🙂 ! The photos deem it too good not to try!!

    Reply
  5. Medeja says

    June 24, 2012 at 10:37 pm

    It looks yummy! But this challenge I will leave for sometime later. But your lasagna recipe turned out really great. Thank you for advices! 🙂

    Reply
  6. DB-The Foodie Stuntman says

    June 25, 2012 at 3:43 pm

    I love pesto and make it all the time, but have been searching for new ways to use it. Thanks for the idea and congratulations on making the foodbuzz Top 9!

    Reply
  7. Jenny says

    June 25, 2012 at 9:19 pm

    I’ve never heard of this before, but it sounds lovely! I love making my own pesto.

    Reply
  8. Sara {Home is Where the Cookies Are} says

    June 25, 2012 at 9:31 pm

    Goodness, YUM! All it took for me to fall in love was the idea of pesto and pasta in a baked dish – favorite food of mine! This looks fantastic!

    Reply
  9. CJ at Food Stories says

    June 26, 2012 at 5:58 am

    Congratulations on your foodbuzz top 9, today!

    Reply
  10. Nuts about food says

    June 26, 2012 at 7:41 pm

    Ok, did I say meat cannelloni are my favorite? I love these too…

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

HOMEMADE PASTA MADE SIMPLE – THE BOOK. CLICK TO BUY IT FROM AMAZON NOW!

Homemade Pasta Made Simple

Archives

Categories

  • Email
  • Facebook
  • Flickr
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter

Video Recipe: Orecchiette with Crudaiola Sauce

https://www.youtube.com/watch?v=QqSyzFElbRY
foodgawker bowls-150x150
tastespotting150
Tasteologie badge
Pasta & Gnocchi

The Cool Side of Summer e-Book – Click to buy it now! On SALE for only $9.99!

The Cool Side of Summer e-Book

MsM’S EBOOK – CLICK TO BUY IT NOW!

MsM’S EBOOK – CLICK TO BUY IT NOW!
Genesis Theme Framework for WordPress
Community Table Contributor Badge
Sunday Supper Movement

manusmenu

manusmenu
Now on the blog - Low Fodmap Vanilla and Miso Cara Now on the blog - Low Fodmap Vanilla and Miso Caramel Cheesecake Slice.  Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #lowfodmap #lowfodmapdiet #miso #cheesecake #cake #dessert #japan
Now on the blog - Low Fodmap Ragù Bianco. A tradi Now on the blog - Low Fodmap Ragù Bianco. A traditional pasta sauce from central Italy. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #italy #italianfoodbloggers #italianfood #pasta #pastasauce #ragu
Now on the blog - Trieste, Italy Guide. A surprisi Now on the blog - Trieste, Italy Guide. A surprising city. Come check it out. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #trieste #holidays #beautifuldestinations #history #food
Now on the blog - Sausage and Potato Sourdough Cre Now on the blog - Sausage and Potato Sourdough Crespelle. The best comfort food. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food #foodgram #italianfoodbloggers #italianfood
Now on the blog - WWI, Italy Guide. A guide about Now on the blog - WWI, Italy Guide. A guide about some of the most important landmarks of the Great War. Clickable link in my profile.

#manusmenu #manusmenucom #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #war #history
Now on the blog - Sourdough Crêpes. So good. Use Now on the blog - Sourdough Crêpes. So good. Use up some of your #sourdough discard to make these delicious sweet or savoury crêpes. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #crepes #crespelle #food
Now on the blog - Cividale del Friuli, Italy Guide Now on the blog - Cividale del Friuli, Italy Guide. Clickable link in my profile.

#manusmenu #manusmenucom #instafood #instayum #foodbloggers #travel #travelblogger #italy #tourism #Europe #cividale #friuliveneziagiulia #beautifuldestinations #history #food #italianfood
Now on the blog - Hugo. A refreshing Italian cockt Now on the blog - Hugo. A refreshing Italian cocktail and an alternative to your everyday spritz. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #hugo #spritz #prosecco #drinks #cocktails #elderflower
Now on the blog - Low Fodmap Pork Meatball Satay S Now on the blog - Low Fodmap Pork Meatball Satay Stir Fry. So good. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #lowfodmap #lowfodmapdiet #satay #stirfry #pork #meatballs
Now on the blog - Quick Pickled Cucumbers. So crun Now on the blog - Quick Pickled Cucumbers. So crunchy and refreshing. Clickable recipe link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #picklingcucumbers #pickles #pickling #garden #cucumber #vegetarian #vegan #video
Now on the blog - Coffee Panna Cotta. Wobbly and d Now on the blog - Coffee Panna Cotta. Wobbly and delicious. Clickable link in my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #Italian #pudding #italy #italianfoodbloggers #italianfood #coffee #pannacotta
Now on the blog - Sourdough Cinnamon Rolls. Recipe Now on the blog - Sourdough Cinnamon Rolls. Recipe adapted from the wonderful @jennifer_rodda. The best way to use up some of your Sourdough discard. Clickable recipe link on my profile.

#recipes #manusmenu #manusmenucom #instafood #instayum #foodbloggers #foodstyling #baking #sourdough #sourdoughstarter #pastry #cinnamonrolls #teatime #breakfast
Load More... Follow on Instagram

Privacy Policy

Copyright © 2011-2020 - Manu's Menu and Manuela Zangara. All rights reserved.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more