Italians love the combination of bitter radicchio and ricotta. Here the combo features in a tomato red cannelloni with radicchio filling and cream sauce.
A main dish recipe that cannot be made too often according to the culinary majority of this family.
400 g radicchio
250 g ricotta
250 ml cream
5 tbsp parmesan
150 g flour
2 tbsp tomato paste
2-3 tbsp red wine
Salt and pepper
Use a fork to work egg, red wine and tomato paste into the flour. Keep kneading until you have an even dough. Then run it 10 times through the pasta machine.
Cut the radicchio into strips and fry them in a little oil on a hot saucepan for about 30 seconds.
Put one third of the radicchio in a greased oven-proof pan that is big enough to hold the cannelloni with ricotta filling.
Mix the rest of the radicchio with ricotta and 3 tbsp grated Parmesan.
Bring a pot of salted water to the boil.
Roll the pasta our into thin sheets by gradually decreasing the width for each time you roll the pasta through the pasta machine.
Cut the pasta into squares of about 6 x 8 cm.
Boil the pasta squares for 1 minute and spread them out on a tea towel to dry.
Place a spoonful of the radicchio and ricotta filling on each pasta square and roll it into cannelloni.
Place the cannelloni of the bed of radicchio
Boil the cream for 2 minutes with salt and pepper and pour it over the cannelloni
Bake the cannelloni for 10 minutes at 200 C / 392 F.
Serve cannelloni with radicchio filling along with a nice glass of Barbera or Valdichiano Rosso.
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