Sweet Cannelloni Ricotta Chocolate (Print Version)
Cannelloni stuffed with creamy ricotta, chocolate chips, orange zest, finished with honey. Simple indulgence.
# Ingredients:
→ Filling
01 -
375 g ricotta cheese, well-drained
02 -
65 g mini chocolate chips
03 -
30 g powdered sugar, sifted
04 -
1 teaspoon finely grated orange zest
05 -
0.5 teaspoon pure vanilla extract
06 -
Pinch of salt
→ Pasta
07 -
12 dried cannelloni tubes (about 150 g)
→ Topping
08 -
2 tablespoons unsalted butter, melted
09 -
3 tablespoons honey
10 -
Powdered sugar, for dusting (optional)
# Steps:
01 -
Preheat the oven to 175°C. Lightly butter a medium baking dish.
02 -
Bring a large pot of salted water to a boil. Cook cannelloni tubes according to package instructions until just al dente. Drain and rinse gently under cold water, then arrange on a clean kitchen towel to dry.
03 -
In a mixing bowl, combine ricotta cheese, mini chocolate chips, powdered sugar, orange zest, vanilla extract, and salt. Stir until the mixture is smooth and evenly blended.
04 -
Using a piping bag or small spoon, fill each cannelloni tube with the prepared ricotta mixture.
05 -
Arrange the filled cannelloni in a single layer inside the prepared baking dish. Brush the tops with melted butter.
06 -
Drizzle honey evenly over the cannelloni to coat.
07 -
Bake in the centre of the oven for 20–25 minutes, until lightly golden and heated through.
08 -
Let cool for 5 minutes. Dust with extra powdered sugar before serving, if desired.
# Notes:
01 -
For a citrus twist, substitute lemon zest for orange zest.
02 -
Add finely chopped toasted hazelnuts to the filling for additional crunch.
03 -
Pair with a sweet dessert wine such as Moscato d’Asti for a classic match.