When we think of pasta we usually conjure up an image of many different types of Italian noodles in our mind’s eye. But there is probably no-one who knows the names of every type of pasta by heart. Alongside spaghetti, fusilli and rigatoni, another favourite is cannelloni. These large tubes are easy to fill, thus making them suited to elaborate recipes.

Interesting facts about cannelloni
These pasta tubes are made using durum wheat and then rolled – thus lending them their special shape. When the tubes are boiled no oil should be used in the water as otherwise the cannelloni cannot blend so well with a sauce. As well as being eaten alla bolognese, cannelloni is often served with vegetable, cheese, meat or fish fillings. To this end the filling is placed in the uncooked pasta tubes and the cannelloni are then baked in an ovenproof dish until soft.

Cold cannelloni appetizers
Pasta tastes great hot or cold. In salads and as a starter it is often served cold. These cannelloni rolls with a filing of ricotta and ham are the ideal starter for a light summer meal. The refreshing taste of ricotta is underlined in a delicious manner. The gelatine ensures that the filling retains its shape and lends the dish a pleasant melt-in-the-mouth feeling. The mildly aromatic Parma ham complements the taste of the other ingredients perfectly. This summer hors d’oeuvre is best served garnished with fresh thyme leaves.

By the way: This recipe was developed by the well-known German TV chef Andreas C. Studer.

		Starter
		Cannelloni rolls with a ricotta and ham filling To the recipe