There’s something delightfully comforting about a small, cheesy pasta parcel baked until the edges are just golden and the sauce is bubbling. These Mini Cannelloni bring everything you love about classic cannelloni into a bite-sized package using fresh wonton wrappers. They’re fast to assemble, endlessly adaptable, and perfect for weeknight dinners, casual entertaining, or whenever you want to feel a little indulgent without the fuss.

Why this recipe works

This version swaps large pasta tubes for fresh wonton wrappers, which creates crisp, tender edges that contrast beautifully with a creamy ricotta filling. The filling’s flavor is brightened by a tablespoon of chopped parsley (you can also use basil, sage, or tarragon), and grated Parmesan lends a savory, nutty backbone. Because the wrappers are so delicate, these mini rolls cook quickly and absorb just the right amount of tomato sauce, keeping every bite balanced.

Ingredients

1 cup ricotta cheese
1 tablespoon chopped parsley (or basil, sage, tarragon)
Grated Parmesan cheese, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
Fresh wonton wrappers (10 – 15)
Olive oil, for brushing
Tomato sauce, for serving
Parsley leaves, for serving
Shaved Parmesan, for serving

Equipment

Mixing bowl
Small spoon or spatula
Baking dish (an 8×8-inch or similar)
Pastry brush or small brush for oil
Measuring spoons and cup
Oven

Step-by-step instructions

Follow these clear, ordered steps to create perfectly cooked, crowd-pleasing Mini Cannelloni. The directions adhere strictly to the ingredients and quantities listed above.

Preheat and prepare the baking dish. Preheat your oven to 375°F (190°C). Lightly oil the bottom and sides of an 8×8-inch baking dish with a little olive oil so the wonton wrappers won’t stick and to help them crisp evenly.
Make the ricotta filling. In a mixing bowl, combine 1 cup ricotta cheese with 1 tablespoon chopped parsley (or the herb you chose). Add grated Parmesan cheese to taste — aim for about 2 to 3 tablespoons if you’d like a noticeable savory hit. Season the mixture with kosher salt and freshly ground black pepper to your preference. Use a spoon to stir until the mixture is smooth and evenly seasoned.
Lay out the wonton wrappers. Place 10 to 15 fresh wonton wrappers on a clean surface. Keep a damp towel nearby to cover the wrappers you’re not using immediately so they don’t dry out.
Portion the filling. Spoon about 1 to 2 teaspoons of the ricotta filling onto the center of each wonton wrapper. The exact amount may vary slightly depending on wrapper size; the goal is to be able to roll each wrapper without overfilling so they hold together while baking.
Roll the wontons. Moisten the edges of each wrapper with a light brush of water to help them seal. Fold one side over the filling and roll into a small cylinder, tucking in the sides as you go to create a neat package. Place each rolled wrapper seam-side down in the prepared baking dish. Arrange them in a single layer so they bake evenly; you should be able to fit the 10 to 15 rolls in an 8×8-inch dish depending on size.
Brush with olive oil. Lightly brush the tops of the assembled rolls with olive oil. This helps the wrappers brown and creates a crisp, appealing exterior as they bake.
Bake until golden. Bake the dish in your preheated oven for about 12 to 16 minutes, or until the wrappers are golden at the edges and heated through. Because fresh wonton wrappers are thin, they cook relatively quickly; keep an eye on them to prevent over-browning.
Warm the tomato sauce. While the mini rolls are baking, gently warm your tomato sauce in a small saucepan over low heat or in the microwave until it’s hot but not boiling. This will be your serving sauce and should be ready when the rolls come out of the oven.
Plate and garnish. Remove the baking dish from the oven. Spoon warmed tomato sauce onto serving plates or into a shallow platter, then arrange the baked mini rolls on top. Scatter parsley leaves over the dish for freshness and finish with shaved Parmesan for a bright, salty flourish.
Serve immediately. These Mini Cannelloni are best eaten right away while the wrappers are crisp and the filling is warm. Offer extra tomato sauce and grated or shaved Parmesan at the table for anyone who wants more.

Troubleshooting and tips

Wrapper handling: Fresh wonton wrappers can dry quickly. Work with a few at a time and keep the rest covered with a damp towel so they remain pliable.
Filling consistency: If your ricotta seems watery, drain it briefly in a fine mesh strainer or line a sieve with cheesecloth and let it sit over a bowl for 10–15 minutes. That will prevent soggy wrappers and result in a creamier filling.
Herb swaps: The recipe lists parsley for a fresh, bright note, but basil, sage, or tarragon also work wonderfully and will change the flavor profile in pleasing ways. Use whichever herb you prefer; keep the measure the same (1 tablespoon).
Make-ahead: Assemble the rolls and keep them covered in the refrigerator for a few hours before baking. If storing longer, place them in an airtight container for up to one day. Brush with olive oil right before baking.
Serving suggestions: Serve these mini rolls as an appetizer, or pile them on a bed of warmed tomato sauce for a light main. Pair with a simple salad and a crusty bread to soak up any extra sauce.

Variations

You can tweak this recipe easily while keeping the same assembly and baking technique:

Spinach and herb: Stir a handful of wilted, squeezed-dry spinach into the ricotta for additional color and nutrients.
Cheese-forward: Add more grated Parmesan into the filling or a sprinkle of shredded mozzarella on top before baking for extra ooze.
Spicy kick: Fold a pinch of red pepper flakes into the ricotta or add a drizzle of chili oil to the tomato sauce for subtle heat.

Storage and reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place rolls on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through and the edges regain a bit of crispness. Microwaving is faster but will soften the wrappers.

Final thoughts

These Mini Cannelloni are proof that humble ingredients can create something memorable. They come together quickly, showcase the creamy ricotta and fresh herbs, and look gorgeous when finished with parsley and shaved Parmesan. Make them for weeknight comfort, a potluck, or when you want a small, elegant bite that feels homemade. Enjoy the contrast of crisp edges and silky filling, and don’t be surprised if these little rolls become a regular in your dinner rotation.

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Mini Cannelloni

Little baked ricotta-filled wonton rolls topped with tomato sauce and Parmesan.

Prep Time15

Cook Time12

Total Time27

Servings: 2 servings

Ingredients

1 cup ricotta cheese
1 tablespoon chopped parsley or basil, sage, or tarragon
grated Parmesan cheese to taste, plus shaved Parmesan for serving
kosher salt pinch or two, to taste
freshly ground black pepper several turns, plus extra for serving
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). Line a baking sheet with a Silpat or parchment paper.
In a small bowl, mix 1 cup ricotta, 1 tablespoon chopped parsley, grated Parmesan to taste, a pinch or two of kosher salt, and several turns of freshly ground black pepper. Taste 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, then bake for 10–12 minutes until the edges are crispy and the centers puff up.
To serve, spoon tomato sauce onto plates, top with the baked mini cannelloni, scatter parsley leaves and shaved Parmesan over them, and finish with freshly ground black pepper.