Ham and Cheese Cannelloni
Ingredients – Serves 2
- 2x Besciamella Chef
- 100g Asiago cheese
- 100g shredded Fontal
- 1 cup Parmigiano Reggiano cheese, grated
- 400g ricotta cheese
- 50g butter
- 8 tubes of cannelloni pasta
- 8 slices cooked ham, finely chopped
Method
Preheat the oven to 200 degrees C.
In a small saucepan, melt the butter over medium heat. Pour in the besciamella sauce until warm. Slowly whisk in the Fontal and the Asiago cheese milk and stir continuously, until thickened and the cheeses melted completely. Set the cheese sauce aside; then stir in the salt if needed. At this point, if you like it, you can add a pinch of freshly grated nutmeg too.
Mix the ricotta cheese and the cooked ham together, and adjust with salt, pepper and a pinch of nutmeg. Set the mix aside.
Spread a thin layer of the cheese sauce in the bottom of a 10-by-10-inch baking dish. Arrange the cannoli on a work surface. With a tablespoon, fill them with the ricotta and ham mixture and proceed until you finish the 8 cannoli. Spoon the remaining white sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.
