Creamy pesto cannelloni au gratin: the easy and tasty recipe
Pesto cannelloni is a rich and enveloping meal, perfect for those who love intense flavors and soft textures. The creamy filling made with ricotta, Parmigiano Reggiano and basil pesto gives an explosion of flavor, enhanced by a velvety béchamel sauce and a golden gratin coating in the oven. The dish combines the creamy texture of the filling with a crispy crust on the surface for a truly irresistible result. For those with little time, you can also use ready-made pesto, choosing a quality product-the result will still be delicious. Check out the full recipe and all the tips for making perfect cannelloni, hot and stringy.
Ingredients
For the basil pesto:
For the béchamel sauce:
Materials
- Baking pan
- Saucepan
- Whisk
- Bowl
- Piping bag (or spoon)
Preparation
Wash and dry the basil, then blend it with parmesan, pine nuts, and sproutless garlic. Combine oil until smoothly creamed, season with salt and keep aside.
Prepare the filling: combine ricotta and 3 tablespoons pesto in a bowl, add grated Parmesan and a sprinkling of pepper, then mix until smooth.
Prepare the béchamel sauce: Heat the milk in one saucepan. In another, melt the butter, add the flour and stir ff until you have a golden, homogeneous base (roux).
Pour the hot milk into the roux a little at a time, stirring well to avoid lumps. Cook over medium heat, stirring, until the sauce thickens. Season with salt, pepper and nutmeg.
Transfer the mixture to a piping bag (or use a spoon) and carefully fill the cannelloni.
Spread a first layer of béchamel sauce on the bottom of the baking dish, then arrange the cannelloni neatly.
Cover with the remaining béchamel sauce and top with the 2 tablespoons of pesto kept aside, distributing them on the surface for decorative effect.
Sprinkle the surface with grated Parmesan cheese.
Bake the cannelloni in a static oven preheated to 350°F (180°C) for about 35 minutes, until golden brown and evenly gratinated.
The pesto cannelloni is ready!
Observations
Can pesto cannelloni be prepared in advance?
Yes, you can prepare them in advance and store them in the refrigerator, uncooked and already seasoned, up to 24 hours before cooking. Alternatively, you can bake them and then reheat them when serving-they will be even tastier.
Can I freeze pesto cannelloni?
Yes, pesto cannelloni can be frozen, either raw (already assembled) or cooked. In either case, store them in an airtight container and cook or reheat them directly in the oven without thawing, adding a little béchamel sauce if necessary.
Can I use ready-made pesto for cannelloni?
Yes, ready-made pesto is fine, especially if you are short on time. Choose a good quality pesto, preferably fresh and without too many preservatives, to maintain a rich, authentic flavor.
What kind of ricotta cheese is best to use for the filling?
For a creamy and tasty result, you should use well-drained cow's milk ricotta. If you prefer a stronger taste, you can opt for sheep ricotta, but make sure it is not too runny.
Can I add other ingredients to the filling?
Sure! You can enrich the filling with toasted pine nuts, mozzarella cheese, or finely chopped vegetables such as zucchini or spinach. The important thing is to keep a soft consistency to make the filling easier.
What béchamel sauce to use for pesto cannelloni?
A soft and velvety béchamel sauce, not too thick, is preferable to wrap the cannelloni well and ensure even cooking. You can make it at home with butter, flour and milk or use the ready-made one, choosing a quality version.
What sizes of cannelloni to use?
You can use dry cannelloni to be stuffed raw or fresh sheets of egg pasta to be rolled. Fresh sheets cook faster and fit the shape of the filling better.
Cookware
Attributes
PetitChef_Official Questions
Photos of members who cooked this recipe
Daniele Mainieri
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