Mini Cannelloni
These Mini Cannelloni are a delightful twist on Italian classics! Creamy ricotta wrapped in wonton, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Dish
- Wooden spoon or spatula
- Oven
- Serving platter
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon chopped parsley (or basil, sage, tarragon)
- Grated Parmesan cheese to taste
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh wonton wrappers (10 - 15)
- Olive oil for drizzling
- Tomato sauce for serving
- Parsley leaves for garnish
- Shaved Parmesan for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure an even bake.
- In a mixing bowl, combine 1 cup of ricotta cheese, 1 tablespoon of chopped parsley, grated Parmesan cheese to taste, kosher salt, and freshly ground black pepper. Mix until creamy.
- Take a wonton wrapper and place a heaping teaspoon of the ricotta mixture in the center. Fold the wrapper to create a sealed pocket, ensuring no air bubbles.
- Lightly grease the baking dish with olive oil. Place filled wonton wrappers seam-side down in the dish, arranging closely but not overcrowding.
- Pour tomato sauce over the cannelloni, ensuring they are well-coated. Drizzle with olive oil.
- Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let cool for a few minutes before serving, garnished with parsley leaves and shaved Parmesan.
Notes
- Use low-fat ricotta for a lighter option.
- Substitute wonton wrappers with gluten-free versions if needed.
- Feel free to add cooked ground meat for a heartier filling.