How to make
These vegetable cannelloni are uniquely delicious and not difficult to prepare. I advise you to try them.
Start by preparing the artichoke mixture for the filling.
Fry a whole clove of garlic in olive oil on low heat, so that it does not burn (it is enough just to release its aroma).
Add the strained marinated artichoke cores, cut into quarters. Pour the wine and cook for 15 minutes on low/moderate heat, so that they can absorb the aroma well. Stir, so that they do not burn, but also, so that the alcohol evaporates more easily.
Add the ricotta, eggs (make sure the artichoke is not too hot, so they don't lump up right away). Add the mixed and grated 10.5 oz (300 g) of cheese with the other 1.4 oz (40 g), which you set aside for sprinkling at the end. Season with salt and black pepper and blend.
Fill the mixture in a piping bag with a nozzle, which is as wide as the hole of the cannelloni. You can use a freezer bag and pour the mixture into it.
Refrigerate it for a while, then if you used a bag, cut off one end to form a hole as wide as the cannelloni.
Fill the pasta with the mixture and arrange it in a greased rectangular baking pan, by smearing each cannelloni with olive oil, so that they do not stick to each other.
Start preparing the tomato sauce and you can prepare it while you wait for the filling.
Chop or grind the onions, garlic, carrots and celery. Stew them in a little fat from the tin, in which the artichokes were.
Add the tomatoes (sliced or grinded), season with salt and black pepper and cook the sauce for 10-15 minutes.
After this time it will not be completely ready yet, but it will have more heat treatment.
Pour the tomato sauce over the cannelloni in the baking pan and bake for 30 minutes at 360°F (180°C) with a fan.
At the end, sprinkle the casserole with the cheese and if you like, add more, like grated mozzarella (for example).
When the cheeses are melted in the oven, the pasta is ready.
Just in case, make sure the cannelloni is not still hard and bake a bit longer, if necessary.
Serve the cannelloni with artichoke filling in tomato sauce warm and eat with a smile and enjoy this great Italian recipe.
Enjoy your meal!
