Ricotta And Zucchini Cannelloni Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
• Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
• Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

Steps:

• Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
• Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
• Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

Steps:

• Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.

Steps:

• Saute onion and garlic in 1/2 tablespoon hot oil until translucent. Remove from heat and let cool. Mix with ricotta cheese. Season with salt and pepper. Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish. To make sauce, saute garlic in 1 tablespoon olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Pour sauce on filled canneloni. Sprinkle with Parmesan and dot with butter. Bake in preheated 400 degrees F oven for 25 minutes.

Steps:

• Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
• Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
• Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.