Food & Cooking Recipes Ingredients Pasta and Grains Winter Herb and Ricotta Cannelloni 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print