Mini Cannelloni
Mini cannelloni: crispy baked wonton wrappers filled with seasoned ricotta and finished with tomato sauce and shaved Parmesan.
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.