Food & Cooking Recipes Ingredients Pasta and Grains Winter Herb and Ricotta Cannelloni 5.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 This pasta dish is a holiday staple in some Italian households. Ingredients Coarse salt Fresh Egg Pasta Sheets 1 tablespoon extra-virgin olive oil, plus more for pasta 15 ounces fresh ricotta cheese (1 ⅔ cups) 1 garlic clove, thinly sliced 1 tablespoon plus 1 ½ teaspoons chopped mixed fresh herbs (such as rosemary, sage, and parsley) ⅛ teaspoon red-pepper flakes ⅛ teaspoon freshly ground pepper Parmesan Cream Directions 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. Combine 1 teaspoon salt, the ricotta, garlic, herbs, red-pepper flakes, and pepper in a medium bowl. 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. Immediately pour Parmesan cream over cannelloni. Bake until tops are golden brown and slightly crusty, 50 to 60 minutes. Serve warm. Print