There’s something undeniably comforting about a handheld pasta bite that tastes like a cozy Italian dinner in miniature. These Mini Cannelloni are bright, simple, and endlessly adaptable. With a creamy ricotta filling, a pop of herb, and a crisped wonton wrapper in place of long pasta tubes, they bake up golden, saucy, and perfect for serving as an appetizer or as a playful main alongside a big green salad.
These little parcels are built on just a few reliable ingredients: creamy ricotta, freshly chopped herbs, savory grated cheese, and fresh wonton wrappers that become crisp around the edges while keeping the center soft and pillowy. The recipe stays true to straightforward, honest cooking—no complicated sauce reductions or imported cheeses required. It’s the kind of recipe you’ll make again and again because it’s fast, crowd-pleasing, and adaptable to what you have on hand.
Before we dive in, a quick note on tools: a shallow baking dish and a rimmed sheet pan are helpful. Fresh wonton wrappers fold quickly and seal well with just a dab of water. Keep the filling chilled before assembling to make rolling easier. When baking, a little olive oil brushed on top helps the wontons take on golden color and a subtle savory note.
Why these Mini Cannelloni work
- They’re fast—assembling takes 20–30 minutes once the filling is ready.
- Hands-on but not fussy; the wrapping is easy to learn.
- They come out with contrast: crisp edges and a creamy center.
- Serve them as an appetizer, part of a small plates spread, or a playful weeknight main.
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon chopped parsley (or basil, sage, tarragon)
- Grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- Fresh wonton wrappers (10 – 15)
- Olive oil
- Tomato sauce, for serving
- Parsley leaves, for serving
- Shaved Parmesan, for serving
Make-ahead notes
The ricotta filling can be mixed up to a day ahead and kept tightly covered in the refrigerator. Wonton wrappers should stay in their package until you’re ready to work, and keep a damp kitchen towel over the ones you’re not using so they don’t dry out. Assembled mini cannelloni can be covered and chilled for up to a few hours before baking if you want to prep in advance.
Step-by-step instructions
Follow these step-by-step directions to make the filling, assemble the Mini Cannelloni, and bake them to golden, saucy perfection.
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Prepare the filling.
In a medium bowl, combine 1 cup ricotta cheese and 1 tablespoon chopped parsley (or the herb you chose). Add a generous grating of Parmesan cheese—use about 2 to 3 tablespoons, or more to taste. Season with a pinch of kosher salt and a few grinds of freshly ground black pepper. Stir the mixture until it’s evenly blended and tastes balanced: the herbs should be bright and the Parmesan should bring a savory depth. If the filling feels too loose, chill it for 10–15 minutes to firm slightly before filling the wrappers.
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Prepare your workstation and sauce.
Preheat the oven to 400°F (200°C). Pour a thin layer of tomato sauce into the bottom of a shallow baking dish—just enough to coat the base so the wontons won’t stick and so that each finished piece will have a touch of sauce when plated. Lightly oil a rimmed baking sheet or keep a small bowl of olive oil and a pastry brush nearby for brushing the tops later.
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Fill the wonton wrappers.
Open the pack of fresh wonton wrappers and gently lay one on a clean surface. Dab the edges with a little water using your fingertip to help seal later. Spoon about 1 to 2 teaspoons of the ricotta filling onto the center of each wrapper—aim for a small mound so the wrapper can fold around it without bursting. If your wrappers are large, you can add a touch more filling, but keep it modest so they close neatly.
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Roll and seal.
Fold each wonton wrapper over the filling like a small roll: bring one edge over and press to seal, then fold the sides in if necessary and roll the rest to form a little tube or envelope. Use a dab of water on the final edge to seal it firmly. Place each rolled cannelloni seam-side down in the prepared baking dish or on the oiled rimmed sheet pan. Repeat with the remaining wrappers and filling. You should have roughly 10–15 mini cannelloni, depending on your filling portions and wrapper size.
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Arrange for baking.
Once all mini cannelloni are assembled and nestled in the dish or on the sheet, ladle a bit more tomato sauce around them so each piece gets a saucy base. Brush the tops of the wontons lightly with olive oil—this encourages a golden, slightly blistered finish. If desired, grate a touch more Parmesan over the tops for extra savory flavor as they bake.
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Bake until golden.
Place the baking dish in the preheated oven and bake for about 12–15 minutes. The exact time depends on your oven and the thickness of the wrappers, so watch for golden edges and bubbling sauce. The tops should be crisped and light golden; the filling will be warm and set.
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Rest and plate.
Remove the dish from the oven and let the mini cannelloni rest for 2–3 minutes so the filling settles slightly. Use a spatula to transfer them to a serving platter or plate over a smear of warmed tomato sauce. Garnish with parsley leaves and a few shavings of Parmesan. Serve hot, with extra tomato sauce on the side for dipping.
Troubleshooting and tips
- If your filling seems watery, drain the ricotta briefly in a fine mesh sieve or stir in an extra spoonful of grated Parmesan to absorb moisture.
- Keep unused wonton wrappers covered with a damp towel to prevent drying and cracking while you work.
- For a crisper exterior, place the rolled wontons on a baking sheet and bake directly rather than in a deep dish—still include a bit of sauce on the tray to keep the bottoms from drying out completely.
- To make these dairy-free, substitute a plant-based ricotta-style spread and a dairy-free grated alternative in place of Parmesan; adjust seasoning to taste.
Serving ideas
These Mini Cannelloni are versatile. Serve them as an appetizer at a dinner party—people love the individual portions—or use them to make a playful weeknight meal. A crisp green salad with lemon vinaigrette, roasted vegetables, or a simple bowl of sautéed greens pairs wonderfully. Offer extra tomato sauce and a bowl of shaved Parmesan so guests can top to taste.
Variations to try
- Herb swap: Use basil for a bright, classic Italian note, sage for an autumnal twist, or tarragon for a slightly anise-like lift.
- Cheese-forward: Mix in more grated Parmesan or a little shredded mozzarella into the filling for extra gooeyness.
- Vegetable boost: Sautéed spinach or finely chopped roasted red pepper can be stirred into the ricotta for color and flavor—squeeze excess moisture from cooked vegetables before adding.
Storage
Leftovers keep well in the refrigerator for 2–3 days in an airtight container. Reheat in a 350°F oven until warmed through to preserve crisp edges—about 8–10 minutes. You can also freeze assembled, uncooked mini cannelloni on a lined tray until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a few minutes to the bake time and covering with foil for the first half to prevent over-browning.
Final thoughts
Mini Cannelloni strike a delightful balance between comfort and convenience. The ricotta-herb filling is bright and creamy, and the fresh wonton wrapper gives you that satisfying crunch at the edges. Whether you’re hosting friends or feeding a family on a busy night, these little parcels deliver big on flavor and do so with minimal fuss.
Gather your herbs, warm the tomato sauce, fold the wontons, and bake until golden. You’ll have a dish that feels special but is easy enough for a weeknight, and it’s sure to become a repeat favorite for gatherings where small bites make a big impression.
Mini Cannelloni
Equipment
- Baking Sheet
- silicone baking mat or parchment paper
- Small Mixing Bowl
- Spoon
Ingredients
- 1 cup ricotta cheese
- 1 tablespoon chopped parsley or basil, sage, or tarragon
- grated Parmesan cheese to taste (add a small handful)
- kosher salt to taste
- freshly ground black pepper to taste
- 10-15 fresh wonton wrappers
- olive oil for brushing
- tomato sauce for serving
- parsley leaves for serving
- shaved Parmesan for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl, combine 1 cup ricotta, 1 tablespoon chopped parsley (or substitute herb), a pinch or two of kosher salt, several turns of freshly ground black pepper, and grated Parmesan to taste; mix and adjust seasoning as needed.
- Spoon about 1 teaspoon of the ricotta mixture into the center of a wonton wrapper.
- Roll the wrapper into a tight tube and place seam-side down on the prepared baking sheet; repeat with remaining filling and wrappers.
- Lightly brush each roll with olive oil and bake for 10–12 minutes, until the edges are crisp and the centers have puffed.
- To serve, spoon tomato sauce onto plates, arrange the mini cannelloni on top, and garnish with parsley leaves, shaved Parmesan, and a grind of black pepper.
Notes
- Use fresh wonton wrappers for best texture.
- Adjust Parmesan amount to taste.
- Brush lightly with oil to promote crisping.
