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Mini Cannelloni

Little baked ricotta-filled wonton rolls topped with tomato sauce and Parmesan.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
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.

Equipment

  • Baking Sheet
  • Silpat or parchment paper
  • Small Bowl
  • Spoon

Notes

  • Use fresh wonton wrappers for best texture.
  • Adjust Parmesan and salt to taste when seasoning the filling.
  • Brush lightly with oil to promote crisping.