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.