Local products28 April 2019

Recipe of the week: Cannelloni Stuffed with Ricotta, Asparagus and Speck

A good dish of fresh pasta, properly seasoned is a refined art.

Credit Uno Chef per Gaia

Credit Uno Chef per Gaia

Ingredients for four people:

  • 12 cannelloni of fresh pasta,
  • 500 g of sheep's milk ricotta,
  • 500 g of asparagus,
  • 100 g of bacon,
  • 1 egg,
  • 4 tablespoons of grated Parmesan,
  • salt and pepper to taste,
  • 1 pinch of nutmeg,
  • a knob of butter for the pan.

For the béchamel:

  • 1 liter of milk,
  • 100 g of butter,
  • 3 tablespoons of flour,
  • 1 pinch of nutmeg,
  • salt to taste.


  1. Wash the asparagus and cook in salted water. Cut the tender tips and set them aside.
  2. With a blender, blend the rest of the asparagus with 2 tablespoons of ricotta, 2 of Parmesan, the egg and the coarsely chopped speck.
  3. Transfer the mixture into a bowl and add the rest of the ricotta and a pinch of nutmeg.
  4. Mix the ingredients well and add salt and pepper if needed.
  5. Fill the cannelloni with the mixture.
  6. Prepare the béchamel:
  7. Take a bowl and mix the flour, milk, salt and a pinch of nugget.
  8. Melt the butter on a low heat in a pan without letting it brown.
  9. Slowly, pour the milk with the other ingredients into the butter, always stirring with a wooden spoon.
  10. Bring the sauce to the boil, stirring constantly and making sure that no lumps form.
  11. After about 3 minutes the bechamel should be quite thick. In this case, since the cannelloni are of dry pasta and must not be blanched before being baked, you have to make a more runny than usual bechamel. Add salt and turn off the heat.
  12. Coarsely chop the asparagus tips you have set aside and add them to the béchamel, stirring well.
  13. Grease a baking sheet with the knob of butter and pour a little more béchamel on the bottom evenly. Place the cannelloni next to each other.
  14. Spread the rest of the béchamel and grated Parmesan over the cannelloni.
  15. Bake in a preheated oven at 200 ° C for about 30 minutes.

Judit Neuberger

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