Italian Wild Mushroom and Ricotta Cannelloni with Sage Butter
Cannelloni layered with mushroom and ricotta filling, bathed in passata and finished with sage butter.
- 9 tubes fresh cannelloni tubes
- 400 g mixed wild mushrooms
- 250 g ricotta cheese
- 100 g parmesan cheese
- 125 g mozzarella cheese
- 300 ml passata
- 50 g butter
- 12 leaves fresh sage leaves
- 3 cloves garlic cloves
- 100 ml double cream
- 2 tbsp olive oil
- 1 pinch nutmeg
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 190°C/170°C fan/gas 5 and grease a 23cm x 33cm baking dish
- Step 2
Slice mushrooms and finely chop garlic
- Step 3
Heat olive oil in a large pan and sauté mushrooms for 8-10 minutes until golden and moisture has evaporated
- Step 4
Add 2 garlic cloves and cook for 1 minute, then season with salt, pepper and nutmeg
- Step 5
Remove from heat and mix in ricotta, 50g grated parmesan and cream
- Step 6
Spread half the passata in the bottom of the baking dish
- Step 7
Using a piping bag or spoon, carefully fill each cannelloni tube with mushroom mixture
- Step 8
Arrange filled tubes in the dish and cover with remaining passata
- Step 9
Tear mozzarella and scatter over the top with remaining parmesan
- Step 10
Cover with foil and bake for 25 minutes, then remove foil and bake 10 minutes more until golden
- Step 11
Meanwhile, melt butter in a small pan with remaining garlic and sage leaves
- Step 12
Cook sage butter for 2-3 minutes until butter is nutty and sage is crispy
- Step 13
Let cannelloni rest for 5 minutes, then drizzle with sage butter before serving
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