The radicchio and mushroom cannelloni are a rich or super tasty stuffed pasta dish. I love the combination of radicchio and mushrooms, so I thought of preparing a delicious recipe, perfect for both a simple lunch and for Sunday, holidays, Christmas, or New Year’s. The radicchio and mushroom cannelloni have a tasty filling of vegetables, ricotta and gorgonzola, with a special béchamel, to which I also added blended mushrooms and radicchio, for a true explosion of taste! Furthermore, I give you a trick to fill the stuffed cannelloni in a flash, without mess or waste of time. The radicchio and mushroom cannelloni can also be prepared in advance and cooked the next day or frozen, they are super practical and too good!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4-6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz ricotta
- 9 oz cannelloni
- 8.8 oz champignon mushrooms
- 5.3 oz radicchio
- 5.3 oz gorgonzola
- 2.6 oz grated Parmesan cheese
- 3 tbsps extra virgin olive oil
- 4.2 cups béchamel
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste nutmeg
Steps
Radicchio and mushroom cannelloni are super easy and quick to prepare, first pour the oil into a pan and sauté the chopped garlic clove, add the chopped champignon mushrooms, season them with salt and let them brown for 3-4 minutes, add the radicchio, adjust the salt and let it flavor for another 2 minutes, set aside 3 tablespoons of the mixture.
In a bowl, put the ricotta, grated Parmesan cheese, salt, black pepper, nutmeg, gorgonzola, and mix, add the sautéed mushrooms and radicchio with all their liquid, blend all the ingredients well and transfer the filling into a piping bag without a nozzle or with a fairly large round nozzle.
Fill all the cannelloni with the freshly prepared filling by inserting the stuffing into the piping bag, this operation will be very simple and very fast, alternatively, use a teaspoon.
Prepare the béchamel sauce and season it with salt, black pepper, nutmeg, grated Parmesan cheese, and add the mushrooms and radicchio set aside, blend everything with an immersion blender (or a food processor if you don’t have one), you will get a delicious béchamel sauce that will be slightly liquid but will be fine like this.
Spread a thin layer of béchamel on the base of a baking dish, place all the cannelloni on top and cover them with the remaining béchamel, finish them with a nice sprinkle of Parmesan and bake the radicchio and mushroom cannelloni in a preheated oven at 392°F for about 20 minutes, pierce them with a fork to check the cooking.
Notes:
Radicchio and mushroom cannelloni can be kept at room temperature for a few hours or in the fridge for a couple of days. You can also freeze them, either raw or cooked, let them thaw completely before cooking or reheating them. For an even tastier version, you can add speck or pancetta (sautéed) to the filling. If you don’t like gorgonzola, use another creamy cheese of your choice like taleggio, brie, robiola, crescenza, or stracchino.
More cannelloni recipes HERE
