FA+
Shop
324
Views
Views
9
Favorites
Favorites
Category
Photography / Tutorials
Species Unspecified / Any
Size 533 x 800
File Size 229.6 kB
Report this content
More from FACCC
Please fave and comment on the original submission:click here
Now for a culinary delight in the form of a mini cannelloni from the kitchens of
kajitorataotsu
About a week ago, I was scrolling through my tumblr dashboard, and saw a recipe for cannelloni drop past. Well, being a huge fan of pasta, I opened the page in a new tab, saw how easy it was, and printed the recipe almost immediately. Really glad I did, as this was Really easy to do!
Mini Cannelloni
Ingredients
=Cannelloni
-1 cup ricotta cheese
-1 tbsp chopped parsley (or basil, oregano, tarragon; I only used parsley)
-1/2 cup of grated Parmesan-reggiano cheese (we love our Parm <3 )
-Kosher salt (to taste, I put in about 1 1/2 teaspoons of sea salt)
-Ground black pepper (also to taste, probably put about a teaspoon in)
-1/2 tsp paprika
-1 tsp garlic powder
-Wanton Wrappers (the amount of filling we had, it made about 20 cannelloni)
-Olive oil
=Tomato Sauce
-1 8oz can tomato sauce
-1/2 tsp paprika
-1 tsp garlic powder
-1 tsp cilantro flakes (or fresh if you want a stronger cilantro taste)
-1/2 tsp dried oregano (again, can be fresh if you want stronger flavor)
Directions
1. Preheat oven to 400*F. Line a baking sheet with parchment (or wax) paper.
2. In a small bowl, mix the ricotta cheese, parsley, salt, black pepper, paprika, garlic powder, and Parmesan-reggiano. Season the salt and pepper to taste.
3. Using a small scoop (we used the tablespoon measuring spoon for this as it filled the wanton wrappers with the perfect amount), and scoop 1 tbsp of the ricotta mixture into the center of a wanton wrapper. Slightly spread the mixture into a line and roll the wrapper into a tube. Place this on the baking sheet, seam-side down. Repeat this until the remaining ricotta mixture is used up (we got about 20 cannelloni out of the mixture)
4. Lightly brush each roll with olive oil and bake in the oven for 10-15 minutes (we put them in for 12 minutes, and you can see how they turned out ^^ ). The ends/edges will become crispy and the center of the rolls will puff up slightly.
5. Serve with the tomato sauce. Enjoy!
Garnish this with parsley, cracked black pepper, and Parmesan-reggiano.
This was a really easy and really quick recipe to make. Seriously, these took maybe..30 minutes to make entirely: measuring/mixing ingredients, filling and rolling, and then the amount of time to bake them. I do suggest this though. Even though this recipe made 20 of these scrumptious little guys, like I just said, they're little so the plating in the photo will probably only feed maybe a kid. XD An adult themselves could easily eat 10 of em, so if you're planning on making it for one or two, go for this. If you need 3 to 4 people, I'd suggest doubling the recipe or everyone will be asking for seconds :B
Please fave and comment on the original submission:click here
Allergy warning – recipe contains dairy products
Now for a culinary delight in the form of a mini cannelloni from the kitchens of
kajitorataotsu******************************About a week ago, I was scrolling through my tumblr dashboard, and saw a recipe for cannelloni drop past. Well, being a huge fan of pasta, I opened the page in a new tab, saw how easy it was, and printed the recipe almost immediately. Really glad I did, as this was Really easy to do!
Mini Cannelloni
Ingredients
=Cannelloni
-1 cup ricotta cheese
-1 tbsp chopped parsley (or basil, oregano, tarragon; I only used parsley)
-1/2 cup of grated Parmesan-reggiano cheese (we love our Parm <3 )
-Kosher salt (to taste, I put in about 1 1/2 teaspoons of sea salt)
-Ground black pepper (also to taste, probably put about a teaspoon in)
-1/2 tsp paprika
-1 tsp garlic powder
-Wanton Wrappers (the amount of filling we had, it made about 20 cannelloni)
-Olive oil
=Tomato Sauce
-1 8oz can tomato sauce
-1/2 tsp paprika
-1 tsp garlic powder
-1 tsp cilantro flakes (or fresh if you want a stronger cilantro taste)
-1/2 tsp dried oregano (again, can be fresh if you want stronger flavor)
Directions
1. Preheat oven to 400*F. Line a baking sheet with parchment (or wax) paper.
2. In a small bowl, mix the ricotta cheese, parsley, salt, black pepper, paprika, garlic powder, and Parmesan-reggiano. Season the salt and pepper to taste.
3. Using a small scoop (we used the tablespoon measuring spoon for this as it filled the wanton wrappers with the perfect amount), and scoop 1 tbsp of the ricotta mixture into the center of a wanton wrapper. Slightly spread the mixture into a line and roll the wrapper into a tube. Place this on the baking sheet, seam-side down. Repeat this until the remaining ricotta mixture is used up (we got about 20 cannelloni out of the mixture)
4. Lightly brush each roll with olive oil and bake in the oven for 10-15 minutes (we put them in for 12 minutes, and you can see how they turned out ^^ ). The ends/edges will become crispy and the center of the rolls will puff up slightly.
5. Serve with the tomato sauce. Enjoy!
Garnish this with parsley, cracked black pepper, and Parmesan-reggiano.
This was a really easy and really quick recipe to make. Seriously, these took maybe..30 minutes to make entirely: measuring/mixing ingredients, filling and rolling, and then the amount of time to bake them. I do suggest this though. Even though this recipe made 20 of these scrumptious little guys, like I just said, they're little so the plating in the photo will probably only feed maybe a kid. XD An adult themselves could easily eat 10 of em, so if you're planning on making it for one or two, go for this. If you need 3 to 4 people, I'd suggest doubling the recipe or everyone will be asking for seconds :B
******************************Please fave and comment on the original submission:click here
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 533 x 800px
File Size 229.6 kB
Comments