Cannelloni with ricotta, lemon and Provolone del Monaco DOP can be a Sorrento-style variant of the classic recipe. Preparing them at home will give you great satisfaction! To make them even more delicate and fragrant, I served them with a béchamel without butter and flavored with lemon. Perfect pairing with Syrentum beer from Birrificio Sorrento .


INGREDIENTS

FOR EGG PASTA DOUGH

  • Flour 00 300 gr
  • 3 eggs

FOR THE STUFFING

  • Ricotta 300 g
  • Grated Parmigiano Reggiano cheese 100 gr
  • Zest of 1 lemon
  • Fine salt
  • Mozzarella cheese 250 gr

FOR THE BUTTER-FREE BECHAMEL

  • Seed oil 90 gr
  • Flour 00 100 gr
  • Latte 1 l
  • Zest of 1 lemon
  • Fine salt

METHOD

To prepare cannelloni with ricotta, lemon and Provolone del Monaco, start by making egg pasta. Pour the flour and eggs on the pastry board. Knead well with your hands until you get a smooth dough. Wrap it in cling film and let it rest for about 1 hour.

In the meantime, make the lemon-flavored béchamel without butter: pour the milk into a pan, add a pinch of salt, the peel of a lemon and bring it to the boil. Pour the seed oil into another pan, let it heat over low heat then add the flour, stirring quickly with a whisk so that no lumps form. Let the mixture brown, then add the hot milk and continue to cook, stirring constantly with the whisk until it starts to boil. At this point, remove the lemon peels from the béchamel and once the desired density is reached, transfer it to a small bowl and cover with the film in contact until ready for use.

For the filling, in a bowl, combine the ricotta, parmesan, grated lemon and salt. Mix the ingredients well, put the filling in a pastry bag and leave to rest in the refrigerator.

At this point take the dough back, lightly flour the work surface and roll out the dough with a rolling pin to obtain a pasta of about 1-2 mm thick. Make rectangles from the rolled pasta.

Cook one rectangle of pasta at a time in plenty of lightly salted boiling water for 1 minute and place them, taking care not to overlap them, on a clean cloth in a tray.

Start filling the cannelloni: arrange a little filling on the shortest part of the rectangle, add a few pieces of mozzarella, and roll them up with wet hands.

Once all the cannelloni have been rolled up, spread a little béchamel on the bottom of a pan and lay the cannelloni on it. Cover with the béchamel and add the Provolone del Monaco DOP flakes.

Cook for 15 minutes in a static oven preheated to 180 ° C for 15 minutes and then for 3 minutes by activating the grill function. Once out of the oven, grate the lemon peel over the cannelloni before serving.