The cannelloni with ricotta with ready-made sheets are very simple in ingredients and procedure; tasty yet light.
I used fresh lasagna sheets [found in the refrigerator section] that don’t require pre-cooking, ingredients: durum wheat semolina and water, without eggs.
Alternatively, you can use fresh egg lasagna sheets from a well-known brand:
• sfoglia velo, 12 sheets, 250 g.
They seem to have good glycemic responses, but always verify personally.
Tip “sugar-free style”
Stuffed or filled pasta allows you to adhere to the measurements of your dietary plan.
It’s an excellent solution when having guests because it allows you to manage your meal calmly while eating like everyone else [remember: the table is conviviality].
• Weigh the sheet according to your measurement;
• Weigh the filling according to your measurement;
distribute your filling in your sheets.
I made two cannelloni per sheet.
For the filling of my sheets, I used:
• abundant tomato sauce;
• cow’s milk ricotta.
If you prepare them for guests, plan for a more abundant filling for them.
Leftover lasagna sheets
Since there are just two of us, I wrapped the leftover sheets in their own packaging in plastic wrap and stored them in the freezer to use a few days later [just remove them from the freezer, wait for them to become soft, and fill them].
The cannelloni with ricotta constitute a single course dish as they concentrate the characteristics that distinguish a balanced meal into one dish.
Ready in half an hour!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- lasagna sheets (measurement according to dietary plan)
- tomato sauce (homemade)
- cow's milk ricotta (measurement according to dietary plan)
- 1 tablespoon grated cheese (caciocavallo or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed marjoram (or cinnamon or nutmeg)
- tomato sauce (homemade)
- 1 tablespoon cow's milk ricotta
- 2 tablespoons grated cheese (caciocavallo or parmesan)
Suggested Tools
- 1 Bowl
- 1 Baking Dish oven-safe
Preparation
Prepare abundant tomato sauce.
Place the ricotta in a bowl, add a tablespoon of grated cheese [caciocavallo or parmesan] and season with:
• a pinch of salt;
• a pinch of pepper;
• as needed, marjoram [alternatively cinnamon or nutmeg];
and work it with a fork until you obtain a smooth cream.Divide each sheet into two parts, obtaining two smaller sheets from each.
Using a spoon and fork, distribute the ricotta among all the sheets, placing it on the edge from which you will begin to roll your cannelloni.
Spread the ricotta along the entire edge.Roll gently as the ready-made sheet tends to crack.
Prepare a baking dish or tray.
Spread a generous layer of tomato sauce on the bottom of the baking dish or tray.
Place the ricotta-stuffed cannelloni side by side.
Spread a generous layer of tomato sauce over the ricotta-stuffed cannelloni and at the edges.
* For a delicious faux béchamel effect, add and mix a tablespoon of ricotta to the tomato sauce before spreading it over the cannelloni.
Finish with a sprinkle of grated cheese [caciocavallo or parmesan].
Grind the pepper.
Briefly heat the oven.
Bake at 356°F for 10-15 minutes in a ventilated oven + 5 minutes with grill function until a crispy crust forms on the surface.Plate.
Your cannelloni with ricotta with ready-made sheets are ready.
Enjoy your meal!
VARIOUS TIPS
In case of guests and numerous dishes to manage, for convenience you can prepare your stuffed pasta in advance ready to be reheated in the oven.
My trick, to avoid the surface drying out when reheating the pasta in the oven, is to spread a few tablespoons of tomato sauce on the surface before reheating.Tip “sugar-free style”
Stuffed or filled pasta allows you to adhere to the measurements of your dietary plan.
It’s an excellent solution when having guests because it allows you to manage your meal calmly while eating like everyone else [remember: the table is conviviality].
• Weigh the sheet according to your measurement;
• Weigh the filling according to your measurement;
distribute your filling in your sheets.
If you prepare them for guests, plan for a more abundant filling for them.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your dietary plan.
***
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