Make Your Own Cannelloni With Vegetable Filling

This recipe for cannelloni with vegetable filling is super delicious! And it’s healthy! Because it combines the good properties of vegetables with the unique taste of pancake batter. Give it a try!

Cannelloni are originally from Italy. Today they are eaten all over the world. There are many different variations. Today we present you with a recipe for cannelloni with vegetable filling.

It’s not particularly difficult, but you will need a little patience. And of course good instructions. Fortunately, you can find them right here!

We’ll show you all the steps and details. So this recipe is sure to turn out well for you!

Vegetable-filled cannelloni are a healthy and delicious option to consume both carbohydrates and protein. But of course that’s only one way you can prepare this pasta dish.

That’s why we’re also introducing you to a variation of the recipe below.

You will also need batter to make the cannelloni. This has a consistency similar to that of pancakes. Of course, you will also find instructions for this here.

Make cannelloni with vegetable filling yourself

Cannelloni with vegetable filling (classic recipe)

The recipe is actually not that complicated. But in order for the cannelloni with vegetable filling to turn out well, you should follow the steps as precisely as possible.

But you don’t have to master any special culinary tricks. Just read the instructions carefully first before you get down to work.

ingredients

• 4 eggs
• 2 cups of wheat flour (240 g)
• 2 ¼ glasses of cold milk (450 ml)
• 1 tablespoon unsalted butter (20 g)
• 1 tablespoon of salt (15 g)
• 3 cups of already cooked spinach (90 g)
• 1 ¼ cup ricotta cheese (300 g)
• 1 pinch of freshly ground pepper

• 2 white onions, cut into fine pieces
• 1 cup of mozzarella cheese (100 g)
• a pinch of nutmeg
• 1 cup of Bolognese sauce (250 ml)
• 1 cup white sauce (250 ml)

preparation

• First, you should separate the ingredients. On the one hand, there are those for vegetable filling. And on the other the one for the pancake batter.
• To make the dough you will need: eggs, flour, cold milk, butter and a pinch of salt. Put everything in a blender and mix until you have a smooth and even mixture.
• Then put the dough in the fridge for about 1 hour.
• Now is the time to prepare the filling. It’s very simple: you just use the rest of the ingredients. But for now without the sauces.
• So you put all the remaining ingredients in a pan and slowly fry them over low heat.

• Next you add the two sauces to the vegetables. Stir in the sauces well for 5 minutes. Everything should be mixed together well.
• Now you get the batter for the pancakes back out of the fridge. Now you can start making the batter for the cannelloni.
• This is how it works: First you need a large baking sheet or casserole dish.
• Then you put some oil in a Teflon pan and heat it over medium heat. Now use a deep spoon to add some of the batter to the pan. Now wait until the pancake turns lightly brown at the tips. This is the signal that the pancake is ready. You can take it out of the pan and then fill it with vegetables.
• To do this, carefully roll up the pancakes and the filling with your hands. Then you put the finished, filled cannelloni on the baking sheet or in the baking dish. Now repeat this process until the tray is full.

• Finally set the oven to 200 ºC and bake everything for 25 to 30 minutes. And then all you have to do is enjoy your homemade cannelloni with a vegetable filling!

Cannelloni with vegetable, ham and cheese filling

As already announced above, here is another variation of the classic recipe. Now we add ham and cheese. A delicious thing!

ingredients

• 1 ½ cup of wheat flour (200 g)
• 2 ½ glasses of milk (300 ml)
•  1 egg
• 3 pieces of pumpkin (250 g)
• 1 tablespoon of salt (15 g)
• 1 tablespoon of garlic powder (15 g)
• 2 medium-sized carrots
• 1 tablespoon parsley (15 g)
• 1 pinch of ground black pepper

• 2 cups of mozzarella cheese (200 g)
• 1 onion
• 1 cup of cooked ham (150 g)
• 2 leaves of Swiss chard
• 3 tomatoes
• 1 tablespoon of olive oil (15 ml)

preparation

1. Start by making the cannelloni batter. Put the egg and milk in a blender and mix them well.
2. You can make the dough the way you like it best. So a little thicker or thinner, depending on your taste. But it shouldn’t be too runny.
3. After you have beaten the egg and milk, you now gradually add the flour. Remember, not all at once. Add it to the mixture in small portions.
4. Mix everything until there are no more lumps. Then you season the dough. If you don’t like parsley or garlic that much, just leave them out.
5. Now you gradually make the pancakes in a hot pan. Add some olive oil to the pan.
6. The pancakes are always ready when they puff up slightly.
7. Now you cook the pumpkin, chard, carrots and onion in a saucepan. This takes about 15 to 20 minutes.
8. Then you take the pot off the fire and let everything cool down a bit. Then you cut the vegetables into small pieces.
9. Now add the diced ham and the mozzarella cheese to the vegetable mix.
10. Now you can start filling and rolling up the cannelloni.
11. Preheat the oven to 180ºC and bake for about 25 minutes.
12. Meanwhile you prepare the sauce. To do this, put a dash of oil in a pan. Then you fry the onion pieces and garlic. Add parsley, pepper, salt, depending on your taste.
13. When the onions are lightly brown, add the tomatoes. Let everything simmer for 7 minutes. And the sauce is ready!
14. Finally, take the cannelloni out of the oven, let them cool down a little and serve the whole thing with the sauce. Good Appetite!