Cannelloni ricotta is the epitome of Italian comfort cooking—each bite offers a tender pasta embrace filled with velvety ricotta and spinach, crowned by a luscious béchamel sauce. It’s a dish that speaks of home, celebration, and the sheer joy of a well-laid table. Whether for intimate family dinners or grand gatherings, its richness and simplicity create a centerpiece that’s both satisfying and timeless.
Ingredient Breakdown
When it comes to cannelloni, the magic lies in the careful selection of simple, quality ingredients, each one lending depth and character to the dish.
Pasta dough serves as the delicate framework. Made from just eggs and 00 flour, it yields silky sheets that are pliable yet strong enough to encase the filling. Crafting it from scratch ensures a tender bite that can’t be replicated with dried pasta.
The filling is a graceful union of spinach and ricotta—mild, creamy cheese paired with the gentle earthiness of fresh spinach. When seasoned just right, the mixture becomes luxurious without being heavy, delivering an indulgent but balanced core to every roll.
Pecorino Romano and Parmesan add a sharp, savory edge to the mild filling. Their aged complexity cuts through the creaminess, infusing each forkful with a burst of umami that elevates the simple ingredients.
The béchamel sauce is the crowning element—a smooth, satiny layer that gently blankets the cannelloni. Enriched with a hint of lemon zest, it introduces a brightness that lifts the dish, preventing it from feeling overly dense.
For variations, high-quality store-bought pasta sheets can be substituted when time is tight. Likewise, a blend of different greens like Swiss chard or kale can be swapped in for spinach, and lactose-free ricotta ensures those with sensitivities can still enjoy this comforting classic.
Step-by-Step Preparation Guide
Creating pasta dough from scratch begins with weighing the eggs and flour precisely. The trick is in the methodical incorporation of the eggs into the flour, forming a shaggy dough that, with a bit of kneading, transforms into a smooth, elastic mass. After resting, this dough becomes pliable and ready to roll into impossibly thin, silky sheets.
For the filling, spinach must be cooked just until wilted, then drained meticulously to avoid a soggy texture. Once the greens are dry and finely chopped, they are folded into the creamy ricotta mixture with a touch of Parmesan, Pecorino, and olive oil. The result is a rich yet balanced filling, speckled with vibrant green.
Assembling the cannelloni calls for a gentle hand. Spoon or pipe the filling onto one edge of each pasta sheet and roll tightly, ensuring no air pockets remain. Laid seam-side down, the rolls nestle together snugly in a buttered baking dish, ready to soak up the béchamel poured generously over them.
The béchamel comes together with a classic roux of butter and flour, gradually whisked with warm milk until thick and glossy. A final whisper of lemon zest brightens the sauce, ready to enrobe the cannelloni in creamy luxury.
Baking transforms the dish—after 20 to 25 minutes, the top emerges bubbling and golden, with the edges just crisping for a textural contrast. A brief rest after baking allows the layers to settle, ensuring a clean, beautiful slice on the plate.
Recipe Tips
Secrets to a silky, elastic pasta dough every time:
Weigh the ingredients carefully and allow the dough to rest; this relaxes the gluten, making it easier to roll without tearing.
How to perfectly dry spinach for a non-watery filling:
After wilting, press the spinach between layers of paper towels or a clean kitchen cloth until no moisture remains—essential for a firm, creamy filling.
Rolling and assembling without tears or sticking:
Lightly dust the pasta sheets with flour while working and avoid overfilling; a thin, even layer of filling ensures neat, compact rolls.
Pro tips for a lump-free, creamy béchamel:
Warm the milk before adding to the roux and whisk continuously to achieve a smooth, velvety texture without graininess.
What to Serve With This Recipe
Cannelloni ricotta pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, offering a fresh counterpoint to the dish’s richness. Roasted vegetables—think caramelized carrots, tender zucchini, or charred broccoli—make a colorful, wholesome side.
Rustic accompaniments like warm focaccia or garlic bread are perfect for mopping up any lingering béchamel. For a lighter touch, a platter of tomato bruschetta adds bright acidity that cuts through the creamy sauce.
As for drinks, a light-bodied red wine like Chianti or Pinot Noir complements the savory richness without overpowering it. Alternatively, a glass of sparkling water with a twist of lemon keeps the palate refreshed between bites.
Creative Variations
To elevate the classic, consider adding sautéed mushrooms or a handful of fresh herbs—basil, parsley, or thyme—into the filling for an aromatic boost. A dusting of nutmeg into the béchamel enhances its warmth and depth.
Exploring different cheeses opens another dimension. Swapping some of the ricotta for mascarpone adds a richer, more decadent filling, while fontina or gorgonzola can introduce a sharper, bolder character.
For those seeking vegetarian or gluten-free adaptations, pre-made gluten-free pasta sheets are readily available, and ricotta alternatives made from almond or cashew milk maintain the creaminess without dairy.
Frequently Asked Questions
Can I use store-bought pasta sheets instead of homemade?
Yes, fresh lasagna sheets from a good grocery store can substitute nicely, saving time while still yielding tender cannelloni.
Is it possible to prepare cannelloni ricotta ahead of time?
Absolutely. Assemble the dish up to a day in advance and refrigerate. Bake just before serving for best results.
How do I store and reheat leftovers without drying out the sauce?
Store in an airtight container in the refrigerator. Reheat gently in the oven, covered with foil, and add a splash of milk or extra béchamel to keep the sauce creamy.
Can I freeze cannelloni before or after baking?
Yes, cannelloni freezes well both ways. Freeze unbaked for a fresher flavor or freeze baked portions for an easy reheat meal.
Cannelloni ricotta captures the soul of Italian home cooking—unpretentious, rich, and deeply satisfying. From the supple pasta to the creamy filling and golden crown of béchamel, every layer promises comfort and elegance. It’s a dish worth mastering, destined to become a cherished favorite in kitchens where good food brings people together.
Ingredients
For the pasta:
2 eggs, the freshest you can find
00 flour (measure twice the weight of the eggs)
For the filling:
450 grams (about 1 pound) fresh spinach
300 grams (about 1 ¼ cups) ricotta cheese
50 grams (about 2 ounces) freshly grated Pecorino Romano cheese
50 grams (about 2 ounces) freshly grated Parmesan cheese
1 medium egg
1 tablespoon olive oil
¼ teaspoon salt
Pepper to taste
For the béchamel:
720 mL (3 cups) whole milk
42 grams (3 tablespoons) unsalted butter
30 grams (3 tablespoons) flour
Zest of 1 lemon
Salt and pepper to taste
Additional:
Butter for greasing the pan
Extra Parmesan cheese for grating over the top of the cannelloni
Instructions
Begin by preparing the pasta dough. Crack the eggs into a bowl and weigh them using a kitchen scale. Measure out double their weight in 00 flour. In a large mixing bowl, make a well in the center of the flour and pour in the eggs. Using a fork, gently incorporate the flour into the eggs, working from the center outwards until a shaggy dough forms. If the dough feels dry, a splash of cold water can help bring it together.
Turn the mixture onto a clean, preferably wooden, surface. Knead it gently until it becomes cohesive and elastic; the warmth from your hands will help the dough develop a smooth texture. Wrap the dough tightly in plastic wrap and allow it to rest for at least 30 minutes.
While the dough rests, move on to the filling. In a pan over medium heat, warm the olive oil, then add the spinach and cook until wilted. Set the spinach aside to cool completely. Once cooled, remove as much moisture as possible by squeezing the spinach using clean hands, paper towels, or a tea towel. Excess moisture can lead to a watery filling, so ensure it’s thoroughly dry before proceeding. Roughly chop the spinach.
In a mixing bowl, combine the ricotta, chopped spinach, egg, olive oil, Parmesan, Pecorino, and salt. Season with freshly ground pepper to taste. For ease of filling later, transfer the mixture to a pastry bag if you have one; otherwise, it can be spooned by hand.
Return to the rested pasta dough. Divide it into three equal pieces. Flatten one piece slightly and begin feeding it through a pasta machine set to the widest setting. After the first pass, fold the dough like an envelope and repeat the process about five times to develop elasticity. Lightly dust with flour if the dough feels sticky. Gradually narrow the machine settings, passing the dough through each one until reaching setting 6. Cut the sheets into rectangles and dust lightly with flour.
Bring a large pot of water to a boil. Lay a clean tea towel over your work surface. Boil the pasta sheets in batches of three for about 90 seconds, then transfer them using a slotted spoon onto the tea towel to dry.
Now, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for a few minutes to form a pale roux. Gradually whisk in the milk and bring the mixture to a gentle boil. Stir frequently until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and stir in the lemon zest for a bright finish.
Preheat your oven to 350°F (170°C). Grease a 9×14 inch baking dish with butter and spread a thin layer of béchamel across the bottom. Place a pasta rectangle on your work surface, pipe or spoon a line of filling along one edge, then roll the pasta tightly around the filling to form a tube. Place the cannelloni seam-side down in the prepared baking dish. Continue until all the pasta and filling are used.
Spoon béchamel sauce generously over the cannelloni, ensuring each one is well-covered. Finish with a liberal sprinkle of grated Parmesan cheese for a golden, bubbling crust.
Bake in the preheated oven for 20 to 25 minutes, until the cannelloni are lightly browned and the sauce is bubbling. Allow the dish to cool slightly before serving, letting the flavors settle into every layer.
Cannelloni Ricotta Recipe
Ingredients
For the pasta:
- 2 eggs the freshest you can find
- 00 flour measure twice the weight of the eggs
For the filling:
- 450 grams about 1 pound fresh spinach
- 300 grams about 1 ¼ cups ricotta cheese
- 50 grams about 2 ounces freshly grated Pecorino Romano cheese
- 50 grams about 2 ounces freshly grated Parmesan cheese
- 1 medium egg
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Pepper to taste
For the béchamel:
- 720 mL 3 cups whole milk
- 42 grams 3 tablespoons unsalted butter
- 30 grams 3 tablespoons flour
- Zest of 1 lemon
- Salt and pepper to taste
Additional:
- Butter for greasing the pan
- Extra Parmesan cheese for grating over the top of the cannelloni
Instructions
- Begin by preparing the pasta dough. Crack the eggs into a bowl and weigh them using a kitchen scale. Measure out double their weight in 00 flour. In a large mixing bowl, make a well in the center of the flour and pour in the eggs. Using a fork, gently incorporate the flour into the eggs, working from the center outwards until a shaggy dough forms. If the dough feels dry, a splash of cold water can help bring it together.
- Turn the mixture onto a clean, preferably wooden, surface. Knead it gently until it becomes cohesive and elastic; the warmth from your hands will help the dough develop a smooth texture. Wrap the dough tightly in plastic wrap and allow it to rest for at least 30 minutes.
- While the dough rests, move on to the filling. In a pan over medium heat, warm the olive oil, then add the spinach and cook until wilted. Set the spinach aside to cool completely. Once cooled, remove as much moisture as possible by squeezing the spinach using clean hands, paper towels, or a tea towel. Excess moisture can lead to a watery filling, so ensure it’s thoroughly dry before proceeding. Roughly chop the spinach.
- In a mixing bowl, combine the ricotta, chopped spinach, egg, olive oil, Parmesan, Pecorino, and salt. Season with freshly ground pepper to taste. For ease of filling later, transfer the mixture to a pastry bag if you have one; otherwise, it can be spooned by hand.
- Return to the rested pasta dough. Divide it into three equal pieces. Flatten one piece slightly and begin feeding it through a pasta machine set to the widest setting. After the first pass, fold the dough like an envelope and repeat the process about five times to develop elasticity. Lightly dust with flour if the dough feels sticky. Gradually narrow the machine settings, passing the dough through each one until reaching setting 6. Cut the sheets into rectangles and dust lightly with flour.
- Bring a large pot of water to a boil. Lay a clean tea towel over your work surface. Boil the pasta sheets in batches of three for about 90 seconds, then transfer them using a slotted spoon onto the tea towel to dry.
- Now, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for a few minutes to form a pale roux. Gradually whisk in the milk and bring the mixture to a gentle boil. Stir frequently until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and stir in the lemon zest for a bright finish.
- Preheat your oven to 350°F (170°C). Grease a 9×14 inch baking dish with butter and spread a thin layer of béchamel across the bottom. Place a pasta rectangle on your work surface, pipe or spoon a line of filling along one edge, then roll the pasta tightly around the filling to form a tube. Place the cannelloni seam-side down in the prepared baking dish. Continue until all the pasta and filling are used.
- Spoon béchamel sauce generously over the cannelloni, ensuring each one is well-covered. Finish with a liberal sprinkle of grated Parmesan cheese for a golden, bubbling crust.
- Bake in the preheated oven for 20 to 25 minutes, until the cannelloni are lightly browned and the sauce is bubbling. Allow the dish to cool slightly before serving, letting the flavors settle into every layer.
