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    Home / Recipes / Course / Dinner

    33 Mar 14, 2012 Dinner  |   Jump to Recipe

    Mini Cannelloni

    Mini Cannelloni

    This post may contain affiliate links.

    Last week, I featured these Mini Cannelloni on the San Diego Living show.  Made with wonton wrappers, these tasty morsels come together in matter of moments and are easily adaptable.  Stuffed with a mixture of ricotta, chopped parsley, Parmesan, salt and pepper, these Mini Cannelloni are cooked in the oven until just crispy and golden.  I love the contrast of the tender, creamy center and the crunchy, bubbled edges.  Don’t have parsley on hand for the filling?  Try fresh basil, tarragon or sage.  Feeling ambitious?  Try mixing in some sauteed asparagus, blanched peas or caramelized fennel.  Roasted pumpkin or butternut squash would be great options in the fall.  You can easily adapt the filling based on what produce is in season.  Also, try switching up the sauce component.  Brown butter, alfredo and pesto sauces would all be great substitutions for the classic tomato sauce shown above.  Continue reading for the recipe.  Plus I’ve announced the winners of the Marshmallow Madness giveaway below.

    Wonton Wrappers

    And the randomly selected winners of the Marshmallow Madness giveaway are:

    Megan Gill-Kopp [Comment 15]

    Lauren [Comment 31]

    Kesha [Comment 62]

    Congratulations!  I will be contacting each of you via email to coordinate sending out the books.  If you have not responded by 11:59pm on Sunday, March 18, I will need to select another winner.  Thanks to all who participated!

    Making Cannelloni

    Rolled Cannelloni

    Mini Cannelloni

    Mini Cannelloni

    by Brandon Matzek
    Adapted from here.
    4.25 from 4 votes
    Print Recipe Pin Recipe
    Servings 2 servings

    Ingredients
      

    • 1 cup ricotta cheese
    • 1 tablespoon chopped parsley (or basil, sage, tarragon)
    • Grated Parmesan cheese
    • Kosher salt
    • Freshly ground black pepper
    • Fresh wonton wrappers (10 - 15)
    • Olive oil
    • Tomato sauce, for serving
    • Parsley leaves, for serving
    • Shaved Parmesan, for serving

    Instructions
     

    • Preheat an oven to 400°F. Line a baking sheet with a silpat for parchment paper.
    • In a small bowl, combine ricotta cheese, chopped parsley, a pinch or two of salt, several turns of freshly ground black pepper and grated Parmesan cheese (I added a small handful of cheese). Taste and season with additional salt, pepper and cheese if needed.
    • Using a small spoon, scoop 1 teaspoon of the ricotta mixture on to the center of a wonton wrapper. Roll into a tube then place on the prepared baking sheet, seam-side down. Repeated with remaining filling and wonton wrappers.
    • Lightly brush each roll with olive oil then bake for 10 - 12 minutes. The edges will turn crispy and the center will puff up.
    • To serve, top with tomato sauce, parsley leaves, shaved Parmesan and freshly ground black pepper.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    33
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dinner Tags: black pepper, kosher salt, olive oil, parmesan cheese, parsley, ricotta cheese, wonton wrappers

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      March 14, 2012 at 1:11 pm

      Brandon these look awesome and as usual, your photos are perfect!

      Reply
    2. sara says

      March 14, 2012 at 5:06 pm

      These look fantastic – so cute! Love this idea! 🙂

      Reply
    3. Beth Michelle says

      March 16, 2012 at 8:32 am

      What a great idea to use wonton wrappers for these! They look wonderful.

      Reply
    4. Rachelle says

      March 16, 2012 at 11:51 am

      So clever. I love wonton wrappers and I love Italian. Can’t wait to try this.

      Reply
    5. Susie says

      March 16, 2012 at 12:06 pm

      Great photos and awesome use of wonton wrappers. Buzzed them!

      Reply
    6. Chung-Ah | Damn Delicious says

      March 17, 2012 at 12:05 am

      How cute! They’d be perfect appetizers for my next dinner party. And I love that you’re using wonton wrappers.

      Reply
      • Brandon Matzek says

        March 28, 2012 at 6:47 am

        Yes! These would be great appetizers too 🙂

        Reply
    7. Megan says

      July 16, 2012 at 6:47 pm

      I just read this post – about a few months too late! Major bummer! That’s what I get for missing a post! I’ve learned my lesson! haha

      Reply
    8. shon says

      January 10, 2014 at 7:12 pm

      love this idea can these be frozen? if so how long?

      Reply
      • Brandon Matzek says

        January 12, 2014 at 5:33 pm

        Thanks! They can be frozen for about a month. Depends on how airtight your bag is!

        Reply
        • Wendy says

          April 16, 2017 at 5:31 am

          Can you freeze them uncooked?

          Reply
          • Brandon Matzek says

            June 5, 2017 at 3:56 pm

            Hi Wendy! I’ve never tried this, but I’m sure you could.

            Reply
    9. Mr. Hogarth says

      March 13, 2014 at 7:23 am

      5 stars
      these mini Cannelloni are just amazing. I had some of these for the first time a few months ago in SoHo NY where they setup like an italian festival for a week or so. Thanks for this recipe, definitely will try these at home.

      Reply
    10. karen says

      January 12, 2016 at 8:20 pm

      Luv, pasta dishes, exploring with new ideas. stumbled upon yours and they are
      a definite must try. will substitute some fresh herbs, being eastcoast, but sure gave me many new ideas. Thanks.!!

      Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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