Cannelloni Rolls with Ricotta & Ham Filling
These Cannelloni Rolls are loaded with creamy ricotta, savoury Parma Ham, and fresh thyme, making for a deliciously satisfying appetizer! Light, cool, and perfect
for entertaining, these rolls bring an Italian twist to your table!
Ingredients for 32 rolls:
- 8 cannelloni tubes
- Salt
- 6 leaves of white gelatine (alternatively 3 g powder gelatine)
- 500 g ricotta (Italian cream cheese)
- Freshly ground salt and pepper
- 80 g Parma ham
- 2 teaspoons fresh thyme leaves
- 2 tablespoons garlic crème fraîche
- Thyme to garnish
Preparation:
- Cook the cannelloni according to instructions in plenty of salted water. Remove using a ladle and place in a bowl of iced water.
- Soak the gelatine in cold water for 5 minutes. Season the ricotta with salt and pepper. Dice the ham finely, then blend it into the ricotta with the thyme. Heat the crème fraîche, squeeze the gelatine dry, and dissolve it in the crème fraîche (alternatively, prepare the powder gelatine according to the instructions on the pack). Quickly blend the gelatine into the ricotta mixture.
- Allow the cannelloni to dry on kitchen paper. Place the ricotta mixture in an icing bag with a large spout and fill the cannelloni from both ends. Place the cannelloni in the refrigerator to cool for 2-3 hours.
- Cut cannelloni into 4 pieces and serve garnished with thyme.