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Cannelloni Recipe



2 Tbsp 100% Organic Extra virgin olive oil

2-lb 800 g Browse for fresh pasta

12 oz-300 g Ricotta

2 eggs

10 oz-250 g Scamorza


2 ½lb-1 kg Ragù

3 oz-80 g Parmigiano Reggiano


black pepper


Cut the pasta into squares of about 12 cm.

In a bowl prepare the filling, cut scamorza into cubes, then add ricotta and eggs and stir. 

Mix in half of the Parmigiano and chopped parsley then salt, pepper and work the mixture
 until it is homogenous.

Bake the squares of pasta in salted water with a tablespoon of extra virgin olive oil. Drain al

 dente and place well apart on a damp cloth.

Place a tablespoon of filling on all the squares and roll tube.

Distribute on the bottom of a baking dish a ladle of ragù and put cannelloni then cover with

ragù and parmigiano.

Bake in preheated oven at 190 ° C / 380 ° F for about 20 min.

Let stand 5 min before serving.

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