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You are here: Home / Recipes / Baking / CANNELLONI WITH RICOTTA, HAM AND FONTINA

CANNELLONI WITH RICOTTA, HAM AND FONTINA

June 21, 2012 By Manu 4 Comments

Cannelloni with ricotta, ham and fontina

After sharing my Cannelloni di magro and Cannelloni di carne recipes, today I am back to share with all of you my recipes from the challenge I hosted at the Daring Cooks’!  This is a recipe I found while browsing the web and it is the only one that was not a “family recipe”.  I really loved the flavour of Fontina and ham together!  It is not a classic recipe, but I thought of sharing it with my fellow Daring Cooks anyway, to show how you can experiment with different ingredients and come up with all sorts of fillings!  Enjoy!

 

Recipe adapted from Ricette della Nonna

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
350 gms – 1½ cups ricotta
150 gms – 1 cup ham, minced
80 gms – 2/3 cup Fontina (or Fontal) cheese, cubed
120 gms – 2 cups Parmigiano Reggiano, finely grated, divided
1 large egg
Salt and pepper
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

To make the filling, mix the ricotta, diced ham, cubed Fontina cheese, egg, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, salt and pepper together until well combined.  Refrigerate until ready to use.

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.  Roll it 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 it with some cooking oil (or melted butter) and pour some béchamel 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 remaining béchamel 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 with ricotta, ham and fontina

Serve immediately.

Cannelloni with ricotta, ham and fontina
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Cannelloni with ricotta, ham and fontina

The recipe for Cannelloni with ricotta, ham and fontina - a delicious variation to a classic.
Course Main
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Recipe adapted from Ricette della Nonna

Ingredients

  • 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour
  • 350 gms – 1½ cups ricotta
  • 150 gms – 1 cup ham minced
  • 80 gms – 2/3 cup Fontina or Fontal cheese, cubed
  • 120 gms – 2 cups Parmigiano Reggiano finely grated, divided
  • 1 large egg
  • Salt and pepper
  • 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

Instructions

  1. To make the filling, mix the ricotta, diced ham, cubed Fontina cheese, egg, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, salt and pepper together until well combined. Refrigerate until ready to use.
  2. 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.
  3. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Roll it over to make a cannellone. Do so for the remaining rectangles of pasta.
  4. Take a big enough oven dish to fit all your cannelloni tightly. Spray it with some cooking oil (or melted butter) and pour some béchamel sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  5. Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
  6. 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.
  7. Serve immediately.

Cannelloni with ricotta, ham and fontina

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Related Posts:

  • CANNELLONI DI MAGRO
  • CANNELLONI AL PESTO
  • CANNELLONI DI CARNE
  • Porcini and Taleggio Lasagne
  • Radicchio and Taleggio Lasagne

Filed Under: Baking, Daring Cooks, Italian, Mains, Pasta, Special Occasions Tagged With: bake, baking, bechamel, Cannelloni, Daring Cooks, dinner, egg pasta, eggs, fontal, fontina, ham, Italian, lunch, pasta, ricotta, Special Occasions, Sunday

« ROOIBOS TEA AND LAVENDER SORBET
CANNELLONI AL PESTO »

Comments

  1. Medeja says

    June 21, 2012 at 8:55 pm

    I am always very tempted to try making cannelloni and lasagna, but I am too afraid to ruin it 🙂 don’t know which ones to buy and then what to do with them 🙂 I just enjoy looking at the recipes 😀

    Reply
  2. Sandra's Easy Cooking says

    June 22, 2012 at 5:21 am

    Manu, this look fantastic! Love combination of ricotta, ham and fontina cheese. Got to try this!

    Reply
  3. Mi Vida en un Dulce says

    June 22, 2012 at 9:22 am

    Absolutly delicious, I love fontina so much, and I think eating it mixed with ham and rocotta, will be a success..!!!

    Reply
  4. Suzanne Perazzini says

    June 22, 2012 at 10:17 am

    This is perfect food for us right now here in winter down under. Anything to warm up the insides will warm up the outsides too.

    Reply

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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…

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