A delicious but very simple first course to prepare, suitable for Sundays and holidays. Cannelloni with mortadella and pistachios are easy and quick to make, with a creamy ricotta-based filling. Once stuffed, they are covered with béchamel and cream, and baked until golden. Perfect for entertaining guests, they can be made in advance and reheated in the oven when needed… try them too!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 542.72 (Kcal)
- Carbohydrates 22.72 (g) of which sugars 4.50 (g)
- Proteins 24.77 (g)
- Fat 39.53 (g) of which saturated 14.90 (g)of which unsaturated 15.43 (g)
- Fibers 1.95 (g)
- Sodium 799.63 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 egg cannelloni (dry)
- 1 3/4 cups ricotta
- 5.3 oz mortadella
- 2.1 oz pistachios
- 1 cup béchamel
- 2/3 cup heavy cream
- salt
- pepper
- nutmeg (to taste)
- Grana Padano cheese, grated
Tools
- Baking dish
- Bowl
- Mixer
- Piping bag
- Pot
- Colander
Preparation
Place the mortadella in a mixer and chop finely. Chop the pistachios into small pieces, either with a knife or in the mixer.
Transfer the mortadella to a bowl, add the ricotta, 50 g of pistachios (you’ll need the rest later), salt, pepper, and a pinch of nutmeg to taste. Mix and set aside (1).
Blanch the cannelloni in lightly salted water, for 1 minute (no more, they should maintain their shape).
Drain them and let them dry on a clean cloth.
Transfer the mortadella and ricotta mixture into a piping bag and simply cut off the tip (no nozzle needed).
Fill the cannelloni from both sides, so that the filling is uniform.
Mix the béchamel with the heavy cream, and grease the bottom of a baking dish with it.
Place the cannelloni side by side (2).
Pour the remaining cream and béchamel mixture over them, so they are completely covered. Finally, sprinkle with the remaining pistachios and a dusting of Grana (3).
Place the dish in a preheated oven at 356-374°F and bake for about 30 minutes.
The cannelloni with mortadella and pistachios are ready, distribute them on plates and serve hot… enjoy your meal!
Tips and Notes
It is not necessary to blanch the cannelloni, but I recommend it because it helps the pasta cook more evenly in the oven.
You can use ricotta from cow, sheep, or mixed milk.
If you don’t have cream, you can use just béchamel (400 g in total).
FAQ (Questions and Answers)
Can I use other types of cold cuts?
You can replace mortadella with cooked ham or speck.
Can I use fresh sheets instead of dry cannelloni?
Of course, if you use fresh pasta you won’t need to blanch it, but if you use dry sheets, you will need to boil them for 2-3 minutes so you can roll them.
