Cannelloni - Grant Wilson


3 Eggs
1 Cup Water
1 Cup Flour
1/2 tsp Salt
Vegetable Oil

1 lb Ricotta Cheese
1 Egg
2 Tbsp Fresh Chopped Italian Parsley
1/4 Cup Freshly Grated Parmesan Cheese
Salt and Pepper to taste

1 15oz Can Tomato Sauce
3 Tbsp Extra Virgin Olive Oil
1 Clove Garlic. minced or pressed
1/4 Cup fresh torn Basil leaves
Salt and Pepper to taste
Freshly Grated Parmesan Cheese


1. Place cracked Eggs, Water, Flour, and Salt in a blender and blend until smooth.
2. Warm a non-stick pan, or crepe pan on medium low/low heat.
3. Place a bit of Vegetable Oil in the pan.
4. Pour 2-3 Tbsp of the batter in the pan.
5. Cook like a pancake until dry on top but not browned.
6. Repeat until batter is gone.

1. Warm a small saucepan on medium heat.
2. When pan is warm, add Olive Oil
3. When Olive Oil is fragrant, add Garlic.
4. When Garlic is aromatic add Tomato Sauce.
5. Simmer for 5 minutes.
6. Add Fresh Basil.
7. Salt and pepper to taste.

1. Drain the Ricotta of any excess moisture.
2. Place the Ricotta, Egg, Parsley, Salt, Pepper, and Parmesan in a bowl and mix well.

1. Lay out the pasta uncooked side up.
2. Oil the bottom of a baking sheet.
3. Place some filling in the pasta like a burrito.
4. Roll it up and place seam-side down on the oiled baking sheet.
5. Spoon sauce on top along with some freshly grated Parmesan cheese.
6. Bake at 350F for 15 minutes or until hot and bubbling.

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