These little bites are one of my favorite quick party tricks: all the comforting flavors of cannelloni compressed into a crisp, handheld package. They’re playful, easy to assemble, and bake up golden in just minutes. If you want something that looks special but isn’t fussy, this is it.
They come together with ricotta, a bright touch of herbs, and Parmesan, wrapped in fresh wonton wrappers. The texture is key — creamy centers, crunchy edges — and that contrast makes every bite sing. Serve them beside a warm spoonful of tomato sauce and they disappear fast.
I’ll walk you through ingredient details, exact steps, swaps that actually work, and how to troubleshoot common problems so your batch turns out perfect — whether you’re feeding a crowd or making a weeknight appetizer for two.
Ingredient Notes
Start with good ricotta. It doesn’t have to be fancy, but a creamy, well-drained ricotta gives the filling body without thinning the wrapper. If your ricotta is very wet, let it sit in a fine mesh strainer for 15–20 minutes.
Herbs are a small but powerful choice here. The recipe lists parsley with optional basil, sage, or tarragon — each gives a different profile. Parsley keeps things bright and neutral, basil adds sweet warmth, sage leans earthy, and tarragon brings a mild anise note. Use what you love.
Fresh wonton wrappers crisp up beautifully and are easier to handle than rolling pasta tubes. Olive oil brushed on the outside encourages even browning and keeps the edges from drying out too quickly. Finally, Parmesan — grated in the filling and shaved at the end — layers savory umami into both the interior and the garnish.
Ingredients
- 1 cup ricotta cheese — the creamy base of the filling; provides moisture and richness.
- 1 tablespoon chopped parsley (or basil, sage, tarragon) — fresh herb flavor; swap as desired for a different aromatic note.
- Grated Parmesan cheese — adds savory depth inside the filling; taste as you go to balance saltiness.
- Kosher salt — seasons the filling; add carefully and taste before you bake.
- Freshly ground black pepper — brightens the mixture; a few turns are usually enough.
- Fresh wonton wrappers (10 – 15) — the crisp shell; work with one at a time so they don’t dry out.
- Olive oil — brushed on the outside to promote golden, crisp edges.
- Tomato sauce, for serving — keeps things classic; spoon beside or over the mini cannelloni when serving.
- Parsley leaves, for serving — fresh garnish; adds color and a little brightness.
- Shaved Parmesan, for serving — final salty finish and texture contrast.
Step-by-Step: Mini Cannelloni
- Preheat the oven to 400°F. Line a baking sheet with a silpat or parchment paper.
- In a small bowl, combine 1 cup ricotta cheese, 1 tablespoon chopped parsley (or basil, sage, tarragon), a pinch or two of kosher salt, several turns of freshly ground black pepper, and grated Parmesan cheese. Taste and add more salt, pepper, or grated Parmesan if desired.
- Lay one wonton wrapper flat on your work surface. Using a small spoon, place 1 teaspoon of the ricotta mixture in the center of the wrapper.
- Roll the wrapper around the filling into a small tube, pressing the edges to seal. Place the roll seam-side down on the prepared baking sheet.
- Repeat steps 3–4 with the remaining filling and the remaining fresh wonton wrappers (10–15 total).
- Lightly brush each roll with olive oil so the edges can crisp.
- Bake for 10–12 minutes, until the edges are golden and crispy and the centers have puffed.
- To serve, spoon tomato sauce beside or over the mini cannelloni and top with parsley leaves, shaved Parmesan, and a few grinds of fresh black pepper.
Why It’s Crowd-Pleasing
Mini Cannelloni hits several winning notes at once: they’re bite-sized and shareable, which makes them perfect for parties or cocktails. The crisp exterior contrasts with a creamy, seasoned center — that contrast is pleasing to most palates. Visually, they’re neat and elegant when plated with tomato sauce and a few shavings of Parmesan, so they look like you made an effort even when they come together quickly.
They’re also flexible. You can double the batch, keep them warm in a low oven for a short period, or plate them right away and let guests help themselves. The flavors are familiar — ricotta, herbs, Parmesan — so even picky eaters tend to reach for seconds.
Ingredient Swaps & Substitutions
Work with the core components and keep swaps simple:
- Herbs: The recipe already lists parsley, basil, sage, and tarragon. Swap among those depending on what you have or what flavor direction you want.
- Parmesan forms: Use grated Parmesan in the filling and finish with shaved Parmesan for texture, as directed. If you prefer a stronger finish, increase the shaved Parmesan garnish.
- Wrappers: Fresh wonton wrappers are the method here. If you only have a different small wrapper on hand, monitor baking time closely so they don’t overbrown.
- Tomato sauce: Any straightforward tomato sauce works — smooth marinara or a chunkier sauce will both play well with the creamy interior.
Recommended Tools
- Oven set to 400°F — for predictable browning and puff.
- Baking sheet lined with a silpat or parchment — prevents sticking and promotes even browning.
- Small bowl — to mix the ricotta and herbs.
- Teaspoon — for portioning 1 teaspoon of filling per wrapper consistently.
- Pastry brush or small spoon — to apply a light coat of olive oil.
- Fine grater or microplane — for grating Parmesan into the filling (if not pre-grated).
Problems & Prevention
Here are the common pitfalls and how to avoid them.
Soggy wrappers
If your ricotta is very wet, the wrapper can go limp instead of crisping. Drain wet ricotta for 15–20 minutes in a fine mesh strainer or blot it with a paper towel before mixing.
Wrappers splitting or leaking
Don’t overfill the wrapper — the instructions call for 1 teaspoon of filling per wrapper. Seal edges firmly and place seam-side down on the baking sheet so they don’t unravel while baking.
Uneven browning
Brush lightly and evenly with olive oil. Rotate the baking sheet halfway through the bake if your oven has hot spots. Use parchment or a silpat to prevent direct hot spots from burning the edges.
Year-Round Variations
These little rolls adapt well across seasons:
- Spring: Use lots of fresh herbs — parsley and basil make a crisp, vibrant filling.
- Summer: Spoon over a fresh tomato sauce or a bright, lightly cooked tomato concassé for freshness.
- Fall/Winter: Heavier, more savory herbs like sage pair well with a heartier, slow-simmered tomato sauce.
Author’s Commentary
I love this recipe because it’s intentionally simple and forgiving. There’s no pasta dough to roll, no precise shaping — just small, repeatable steps that yield a satisfying result. The first time I made them was for a movie-night gathering; they were gone before the credits rolled. They work equally well as an appetizer, a party snack, or a starter for a family dinner.
My practical tip: set up an assembly line. Wrapper, filling, roll, oil, bake. It takes very little time and keeps the process moving, especially when you’re making a dozen or more.
Storage Pro Tips
Make-ahead and leftovers handled correctly keep the texture and flavor intact:
- Refrigerate: Store cooled mini cannelloni in an airtight container for up to 3 days. Reheat in a 350°F oven for 6–8 minutes to restore crispness.
- Freeze: Freeze unbaked rolls on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time and checking for golden edges.
- Reheating tip: Avoid the microwave for long reheats if you care about crispness; a short oven bake or a quick turn in a toaster oven gives the best texture.
Reader Q&A
Can I make these dairy-free?
The recipe is centered on ricotta and Parmesan, so for a true dairy-free version you would need to substitute with plant-based ricotta alternatives and a vegan hard cheese substitute. If you try that, taste the filling and adjust seasoning since textures and salt levels differ.
How many does this recipe make?
The directions expect 10–15 fresh wonton wrappers and instruct filling accordingly. Depending on how full you make each roll, plan for roughly a dozen small bites — enough as an appetizer for 4–6 people or a snack for fewer, with seconds likely.
Can I use dried herbs?
Fresh herbs give a cleaner, brighter flavor here. If you must use dried, reduce the amount — a pinch — and mix into the ricotta, then taste and adjust.
Ready, Set, Cook
Mini Cannelloni are proof that impressive food doesn’t need to be complicated. With a short list of ingredients and tight, repeatable steps you can make a tray of crisp, creamy bites in under 30 minutes. Follow the step-by-step, mind the tips on drainage and sealing, and you’ll have a batch that looks and tastes like it took longer than it did. Serve them with warm tomato sauce, a sprinkle of shaved Parmesan, and a few parsley leaves — then watch them disappear.
Happy baking — and if you try them, tell me which herb swap you loved most. I’m always swapping basil for parsley when the garden is generous.
Mini Cannelloni
Ingredients
Ingredients
- 1 cupricotta cheese
- 1 tablespoonchopped parsley or basil, sage, tarragon
- Grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Fresh wonton wrappers 10 - 15
- Olive oil
- Tomato sauce for serving
- Parsley leaves for serving
- Shaved Parmesan for serving
Instructions
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a silpat or parchment paper.
- In a small bowl, combine 1 cup ricotta cheese, 1 tablespoon chopped parsley (or basil, sage, tarragon), a pinch or two of kosher salt, several turns of freshly ground black pepper, and grated Parmesan cheese. Taste and add more salt, pepper, or grated Parmesan if desired.
- Lay one wonton wrapper flat on your work surface. Using a small spoon, place 1 teaspoon of the ricotta mixture in the center of the wrapper.
- Roll the wrapper around the filling into a small tube, pressing the edges to seal. Place the roll seam-side down on the prepared baking sheet.
- Repeat steps 3–4 with the remaining filling and the remaining fresh wonton wrappers (10–15 total).
- Lightly brush each roll with olive oil so the edges can crisp.
- Bake for 10–12 minutes, until the edges are golden and crispy and the centers have puffed.
- To serve, spoon tomato sauce beside or over the mini cannelloni and top with parsley leaves, shaved Parmesan, and a few grinds of fresh black pepper.
Equipment
- Oven
- Baking Sheet
- silpat or parchment paper
- Small Bowl
- small spoon
- Pastry Brush
