Cannelloni with ricotta, cooked ham, and fontina

17/11/2023

Cannelloni with ricotta, cooked ham, and fontina are a substantial and delicious first course, ideal for a family lunch or special occasions. Here’s the recipe to prepare them:

Ingredients

12 ready-made cannelloni or fresh pasta for cannelloni
250 g of ricotta cheese
150 g of cooked ham
100 g of fontina cheese
50 g of grated Parmesan cheese
1 egg
Nutmeg to taste
Salt and pepper to taste
Butter to taste for the baking dish
Bechamel (500 ml of milk, 50 g of flour, 50 g of butter, nutmeg, salt)
Tomato sauce (optional)

Preparation

Start by preparing the bechamel sauce: in a saucepan, melt the butter over medium heat. Add the sifted flour and stir quickly for a few minutes to create a roux. Then, gradually pour in the hot milk, continuing to stir to prevent lumps. Add salt and nutmeg as desired and cook until the bechamel becomes thick. Set it aside.
In a bowl, combine the ricotta with the egg, a pinch of salt, pepper, and a grating of nutmeg.
Cut the cooked ham and fontina into small cubes and incorporate them into the ricotta mixture, mixing well.
Add half of the grated Parmesan and mix again.
Take the cannelloni and, using a pastry bag or a teaspoon, fill them with the ricotta, ham, and fontina mixture.
Butter a baking dish and spread a layer of bechamel or, if you prefer, tomato sauce on the bottom.
Lay the stuffed cannelloni side by side in the baking dish, then cover them with the rest of the bechamel. Sprinkle with the remaining Parmesan.
Bake in a preheated oven at 180 °C (356 °F) for about 30-40 minutes, until the cannelloni are golden and the surface is well gratinated.
Allow to rest for a few minutes before serving.

If you prefer a more Italian touch, you can incorporate fresh chopped basil into your recipe as a part of the filling, to give the dish a more Mediterranean aroma.

Curiosity

Cannelloni are a classic of Italian cuisine, often served during holidays and special occasions. Traditionally, the pasta for cannelloni was homemade, rolled out and cut into large squares that were then rolled around the filling.