Cannelloni with broccoli cream, ricotta, and spiced ragù
- Energy Kcal 564
- Carbohydrates g 39.3
- of which sugars g 8.7
- Protein g 35.4
- Fats g 28.9
- of which saturated fat g 11.28
- Fiber g 4.2
- Cholesterol mg 143
- Sodium mg 769
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 30 min
- Serving: 6
- Cost: Average
PRESENTATION
Cannelloni con crema di broccoletti alla ricotta e ragù speziato is that kinda dish that really brings people together—especially on a cozy Sunday in Italy. I mean, it’s got all the comfort you’d expect from a classic Italian pasta bake, but with a little twist. You know, the kind that sets it apart from other Italian pasta dishes. Instead of the usual béchamel, this one uses a creamy blend of broccoli and ricotta stuffed pasta. So so smooth and rich enough to keep every bite interesting.
The filling gets packed inside fresh egg pasta tubes, which, honestly, soak up all those moist flavors from the sauce. And look, what really makes this special? The spiced ragu cannelloni. There's a bit of paprika and fennel seed mixed into the pork ragù, so you get these little bursts of aromatic flavor. Folks in different parts of Italy put their own spin on cannelloni, but this version? It feels both homey and kinda unique, thanks to the combo of tender ricotta and broccoli cream with a deeply seasoned meat sauce.
When family or friends gather, a big tray of broccoli ricotta cannelloni makes everything better. Really, it does. People dig in, and the golden, cheesy tops come bubbling out, with hints of that hearty broccoli cream cannelloni tucked inside. And the sauce? Seriously good. This isn’t just about feeding a crowd—it’s about sharing something that feels welcoming and a bit special, because of the lighter ricotta and broccoli cream.
Even folks who usually go for traditional meat-heavy versions find that this baked cannelloni recipe gives them something new to love, since the flavors stay bold but never too heavy. It’s the kind of food that makes everyone want seconds. You get all those comforting, savory notes without feeling weighed down. For sure. Whether you’re all about the ragù or just want a new take on homemade cannelloni, this dish really nails that Italian comfort food vibe. Simple, honest, and always ready to bring people together for a cozy meal. Perfect for creating new memories, this dish reflects Italy's love for hearty yet balanced flavors. Ensures every gathering is memorable and filled with warmth.
INGREDIENTS
- Ingredients for a 8x10 inch baking dish
- Egg cannelloni pasta 12
- Grana Padano PDO cheese 2.1 oz (60 g) - (to grate)
- for the ragù
- Celery 0.875 cup (80 g)
- Carrots 2.8 oz (80 g)
- Onions ½ cup (80 g)
- Pork 1.1 lbs (500 g) - ground
- White wine 1.7 oz (50 ml)
- Bay leaves 2 leaves
- Fennel seeds 1 tsp (6 g) - (to grind)
- Sweet Paprika 2 ½ tsp (6 g)
- Extra virgin olive oil 3 tbsp (40 ml)
- Fine salt to taste
- Black pepper to taste
- for the broccoli
- Broccoli 1.1 lbs (500 g)
- Olive oil 2 tbsp (30 ml)
- Fine salt to taste
- Black pepper to taste
- Fresh garlic 1 clove
- for the ricotta cream
- Cow's milk ricotta cheese 2 cups (500 g)
- Whole milk ½ cup (100 ml)
- Nutmeg to taste - (to grate)
- Fine salt to taste
How to prepare Cannelloni with broccoli cream, ricotta, and spiced ragù
To make the cannelloni with broccoli cream, ricotta, and spiced ragù, start by preparing the ragù: peel the onion, carrot, and celery, then finely chop them for the soffritto (1-2-3).
Sauté the chopped vegetables in a pan with a drizzle of olive oil, salt 4, flavor with bay leaves 5 and let the soffritto wilt for at least 10 minutes over low heat. Add the ground pork to the soffritto 6 and stir with a wooden spoon to break it into crumbs and let it brown for a few minutes,
then deglaze with white wine 7, continue cooking for 20 minutes over moderate heat, then flavor with a teaspoon of sweet paprika 8, chop the fennel seeds with a mezzaluna and add them to the rest of the ingredients 9, stir to flavor the ragù and set aside.
Now take care of the broccoli: separate the florets from the central stem, then cut the florets in half 10, in a pan sauté the garlic with a drizzle of oil, just long enough to flavor the oil, then remove the garlic 11 and add the broccoli, salt, pepper, and sauté for 5 minutes, then pour a ladle of water 12
continue cooking with the lid on for 15 minutes 13 until the broccoli is tender 14. Separately, sift the ricotta to make it creamier 15, salt, pepper,
pour in the milk in a thin stream 16 and stir with a whisk, then flavor with grated nutmeg 17. Place the now cooled broccoli in a bowl, being careful to set aside 2 oz, mash them with a fork 18
incorporate them into the ragù (do not use all the ragù but set aside 10 oz to dress the cannelloni) and into the ricotta cream 19, also in this case set aside 7 oz of ricotta for the dressing). Mix the ingredients to obtain a soft mixture and set aside for filling 20. Take an 8x12 inch baking dish, spread half of the ricotta cream on the bottom 21
and half of the ragù set aside 22, take the cannelloni and the filling and pour it into a piping bag without a nozzle to help you fill the cannelloni 23, place the filled cannelloni in the baking dish 24
and cover them with the remaining ricotta cream (if you want, you can use a piping bag to make it easier) 25, finish with a final layer of ragù and broccoli, sprinkle the surface with grated Grana Padano cheese 26. Bake in a static oven at 375°F for 35 minutes plus 5 minutes with the grill (if using a convection oven, bake at 340°F for 25 minutes). Once cooking is complete, remove the cannelloni with broccoli cream, ricotta, and spiced white pork ragù from the oven 27 and let them cool slightly before serving.