Pecan Cannelloni

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Pecan Cannelloni : nutty Italian classic !

Pecan Cannelloni : nutty Italian classic !

This Pecan Cannelloni is vegetarian dish made of three different cheeses.

I guess you all are familiar to filling cannelloni with ricotta and Parmesan but Gorgonzola is blue cheese I prefer to add instead of Roquefort since Gorgonzola is made of cow’s milk and is aromatic.

Roquefort is made of sheep’s milk and is sharper so I used the one my son and me prefer. Gorgonzola I used is soft and salty so please be careful with salt during the process.
Sixteen cannelloni tubes I used are perfect to fill two smaller dishes: I filled one with two layers:
Pecan Cannelloni : nutty Italian classic !
And the other one in single layer:

Pecan Cannelloni : nutty Italian classic !
What is really beautiful with all sorts of pasta is that every single shape allows you to create as much combinations and stuffings as you are inspired to.

I could have arranged sixteen tubes in one layer in larger dish but I prepared two smaller dishes: it’s just what we both like to have. Also, it served as demonstration for you, how the dish could be made. Perhaps it will inspire you to freeze one pan for busy days. If so, thaw it before baking for healthier and tasteful results.

Pecan Cannelloni : nutty Italian classic !

5 from 7 votes
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Pecan Cannelloni

Pecan Cannelloni : nutty Italian classic !
Course dinner, lunch
Cuisine Italian
Keyword Pecan Cannelloni

Ingredients

  • Basic Ingredients:
  • 1 Tbsp olive oil
  • 16 dry cannelloni tubes ( 4 inches long )
  • 1/2 cup pecans, chopped
  • Filling ingredients:
  • 2 cups Ricotta ( full fat )
  • 2 Tbsp Parmesan
  • 1 Tbsp olive oil
  • 3/4 cup thawed chopped spinach
  • Salt to taste
  • Sauce ingredients:
  • 2 Tbsp olive oil
  • 2 Tbsp flour
  • 3 cups hot milk
  • Nutmeg, salt, ground black pepper to taste
  • 3 Tbsp Parmesan
  • Slice of Gorgonzola, cubed ( 0.3 lb )

Instructions

  1. To prepare spinach, combine 1 Tbsp od oil and spinach and slowly boil until water evaporates. Leave aside.
  2. In a medium sized bowl, combine Ricotta, Parmesan and salt to taste. Mix with spinach and leave aside.
  3. For the sauce fry oil and flour to start bubbling.
  4. Add milk and stir to avoid lumps. Add parmesan, gorgonzola, nutmeg, salt and ground black pepper. Mix until combined and melted. Leave aside.
  5. Preheat the oven to 180 C / 356 F.
  6. Choose the baking pan that fits two layers of cannelloni or one, depending on your preferences.
  7. Oil the baking pan and spread 8 Tbsp of sauce to the bottom of the baking pan.
  8. Transfer filling into a piping bag with large nozzle and pipe cannelloni tubes.
  9. Place tubes into baking dish.
  10. Pour half of the sauce if you make two layers of cannelloni. If making one layer, pour all of the sauce over them and sprinkle with chopped pecans.
  11. Bake for 40 minutes.
  12. Serve while still hot and enjoy.

 

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