Ricotta-Cannelloni With Radicchio Filling Recipe

Name: Ricotta-Cannelloni With Radicchio Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 cups red onion, thinly diced; 500g radicchio, cut into thin slices; 1 tablespoon powdered sugar; 3 tablespoons butter; 2 tablespoons red wine vinegar; 1 tablespoon thyme; 200 milliliters grape juice; 3 tablespoons raisins; 250g ricotta; 1 egg; Salt and pepper; 16-18 Cannelloni pasta shells; 1 cup milk; 1 cup broth; 2 tablespoons flour; Nutmeg; 1/2-1 cups Emmental cheese (or Gouda or Appenzeller); Fresh basil

Servings: persons

4-5 cups red onion, thinly diced
500g radicchio, cut into thin slices
1 tablespoon powdered sugar
3 tablespoons butter
2 tablespoons red wine vinegar
1 tablespoon thyme
200 milliliters grape juice
3 tablespoons raisins
250g ricotta
1 egg
Salt and pepper
16-18 Cannelloni pasta shells
1 cup milk
1 cup broth
2 tablespoons flour
Nutmeg
1/2-1 cups Emmental cheese (or Gouda or Appenzeller)
Fresh basil

1
Caramelize the powdered sugar in a pan. Add one tbsp of butter, onions and Radicchio. Cook for 2-3 minutes.
2
Add vinegar, thyme and grape juice and simmer until most of the juice has evaporated. Set aside and let cool.
3
Add the ricotta, raisins and egg and season with salt and pepper.Combine well
4
Bring a large pot of lightly salted water to a boil and cook the cannelloni for 8 to 10 minutes. Once cooked, place in a bowl filled with cold water. Drain well.
5
Preheat your oven on 400F and grease an oven dish
6
Fill a pastry bag with the ricotta-radicchio mixture. Fill each cannelloni and arrange them in the oven dish.
7
For the bechamel, heat the rest of the butter in a pan, add the flour and let brown slightly. Add the milk and broth. Cook until sauce starts to thickens. Add salt, pepper, nutmeg. Add the cheese (start with 1/2 cup but you can add more) and let it melt. The bechamel will thicken some more.
8
Pour the sauce over the Cannelloni and bake in the oven for 30-40 minutes. Serve with some fresh basil

1913

kcal

Calories

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4-5 cups red onion, thinly diced, 500g radicchio, cut into thin slices, 1 tablespoon powdered sugar, 3 tablespoons butter, and more.

Yes, Ricotta-Cannelloni With Radicchio Filling falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta-Cannelloni With Radicchio Filling

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