Meat and ricotta

cannelloni

50'
low
4

Ingredients

500 g of minced meat (it can be mixed)

1 large onion, chopped

½ green pepper, diced

1 spring onion

2 garlic cloves, chopped

100 g of sliced tomatoes

Olive oil

2 tablespoons of ground paprika

Salt and pepper

20 GALLO cannelloni sheets

200 g of fresh ricotta

4 tablespoons of butter

3 tablespoons of wheat flour

720 ml of warm milk

½ teaspoon of nutmeg

Fresh thyme

Cheese for grilling

Salt and pepper

Preparation

Step 1

Place the cannelloni sheets in extremely hot water for 12 minutes.

Step 2

To prepare the filling, cook the chopped vegetables in a pan with olive oil and add the mince. Continue cooking and add the tomato. Reduce the sauce, season and let cool.

Step 3

Remove the sheets from the water and dry them with a tea towel.

Step 4

Fill the cannelloni sheets with mince and add a teaspoon of ricotta (per cannelloni), roll and place in an oven-safe tray from where the cannelloni will be served.

Step 5

For the sauce, melt the butter in a pan, add the flour and cook until golden, about 4 minutes.

Step 6

Add milk slowly while constantly stirring and cook until it thickens, after about 6 minutes.

Step 7

Add nutmeg, thyme, salt and pepper. Pour the sauce over the tray with the cannelloni and add grated cheese.

Step 8

Bake for 12 minutes and grill it to taste until cheese is melted and golden.

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