Ricotta Cannelloni with Parmesan Fonduta, Oven-Dried Tomatoes & Crispy Prosciutto

A Chef’s Touch on a Timeless Italian Classic

There’s a certain magic in dishes that feel both comforting and refined — like this Ricotta Cannelloni with Parmesan Fonduta. It’s a recipe born from my love of slow, thoughtful cooking — where each component plays a role. The creamy ricotta filling provides richness, the Parmesan Fonduta adds depth and silkiness, and the oven-dried tomatoes bring a gentle sweetness that ties everything together.

It’s the kind of dish that makes you slow down, pour a glass of wine, and appreciate the beauty of Italian simplicity elevated through care and craftsmanship.

Yield: 4 servings (16 cannelloni total — 4 per plate)

Ingredients for Ricotta Cannelloni

For the Cannelloni Filling

• 1 lb (450 g) fresh ricotta, drained

• 1 cup grated Parmigiano-Reggiano

• 1 cup shredded mozzarella

• 1 large egg

• 2 tbsp chopped parsley

• 1 tbsp chopped basil

• Salt & freshly ground black pepper, to taste

• 16 sheets fresh pasta (4x6-inch rectangles) or 16 cannelloni tubes

For the Parmesan Fonduta

• 1 cup heavy cream

• ¾ cup milk

• 2 tbsp butter

• 1 tbsp flour

• 1 cup finely grated Parmigiano-Reggiano

• Salt and white pepper to taste

For the Oven-Dried Tomatoes

• 12 cherry or grape tomatoes, halved

• Olive oil

• Salt, pepper, thyme

For the Crispy Prosciutto

• 4 thin slices of prosciutto

To Finish

• Extra Parmigiano-Reggiano for garnish

• Fresh basil or microgreens (optional)

Preparation

1. Oven-Dried Tomatoes

Preheat oven to 250°F (120°C).Arrange halved tomatoes on a parchment-lined tray, cut side up.Drizzle lightly with olive oil, sprinkle with salt, pepper, and thyme.Roast slowly for 1½ to 2 hours, until shriveled and deeply flavored. Set aside.

2. Crispy Prosciutto

Lay the prosciutto slices on a parchment-lined baking tray (or use lightly oiled foil).Bake at 350°F (175°C) for 10–12 minutes, until crisp.Cool and break into shards for garnish.

3. Cannelloni Filling

In a medium bowl, mix ricotta, Parmesan, mozzarella, egg, parsley, basil, salt, and pepper until smooth.Transfer to a piping bag for easy filling.

4. Assemble the Cannelloni

Blanch pasta sheets in salted boiling water for 20–30 seconds, then transfer to an ice bath. Pat dry. Pipe about 2 tablespoons of filling along one edge and roll tightly. Arrange seam-side down in a buttered baking dish. Cover lightly with foil and bake at 375°F (190°C) for 20–25 minutes, until heated through.

5. Parmesan Fonduta

In a saucepan, melt butter and whisk in flour. Cook for 1 minute. Gradually whisk in warm milk and cream; simmer until slightly thickened. Add grated Parmesan and stir until melted and smooth.Season with salt and white pepper. Keep warm until serving.

Plating the Dish

Spoon a generous layer of Parmesan Fonduta onto each plate. Arrange 4 cannelloni over the sauce. Top with oven-dried tomatoes and crispy prosciutto shards. Finish with a drizzle of olive oil, extra Parmesan, and fresh basil or microgreens.

Why You’ll Love It

✨ A rich, elegant twist on traditional baked pasta

🍅 Perfect balance of creamy, savory, and sweet

🍷 Ideal for dinner parties, date nights, or Sunday feasts

Buon appetito! This Ricotta Cannelloni with Parmesan Fonduta isn’t just food — it’s a celebration of flavor, patience, and Italian passion. Serve it with a glass of Chianti and good company, and it’ll taste like la dolce vita.

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