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Winter Herb and Ricotta Cannelloni

  • servings: 10

Ingredients

  • Coarse salt
  • Fresh Egg Pasta Sheets
  • 1 tablespoon extra-virgin olive oil, plus more for pasta
  • 15 ounces fresh ricotta cheese (1 2/3 cups)
  • 1 garlic clove, thinly sliced
  • 1 tablespoon plus 1 1/2 teaspoons chopped mixed fresh herbs (such as rosemary, sage, and parsley)
  • 1/8 teaspoon red-pepper flakes
  • 1/8 teaspoon freshly ground pepper
  • Parmesan Cream

Directions

  1. Step 1

    Bring a large pot of salted water to a boil. Prepare an ice-water bath. Working in batches, cook pasta sheets for about 2 minutes. Immediately transfer to ice-water bath to cool. Remove from water, rub a drop of oil on each sheet, and stack on a plate.

  2. Step 2

    Combine 1 teaspoon salt, the ricotta, garlic, herbs, red-pepper flakes, and pepper in a medium bowl.

  3. Step 3

    Preheat oven to 350 degrees. Spread oil in a 9-by-13-inch baking dish. Line up pasta sheets lengthwise on a clean, dry work surface. Spread cup ricotta mixture on each sheet, about 1 inch from bottom. Roll up, overlapping ends to close. Arrange, seam sides down, in rows in baking dish.

  4. Step 4

    Immediately pour Parmesan cream over cannelloni. Bake until tops are golden brown and slightly crusty, 50 to 60 minutes. Serve warm.

Source
Martha Stewart Living, December 2009