Rich, comforting, and deeply rooted in Italian home cooking, homemade meat-filled cannelloni are a classic dish that evokes slow Sundays, warm ovens, and careful craftsmanship. The filling blends pork loin and turkey with prosciutto, ricotta, and traditional herbs, all wrapped in handmade pasta and baked until perfectly gratinated. Let’s see how to make them.
Traditional
Baked
Italian
Omnivore
Homemade Meat Cannelloni
Artisan cannelloni filled with a rich mixture of pork loin, turkey, prosciutto and ricotta, topped with béchamel or Bolognese sauce and baked until golden.
Ingredients
- Pork loin 300 g
- Turkey 300 g
- Prosciutto 300 g
- Ricotta cheese 300 g
- Grated Parmesan to taste
- Dry white wine to taste
- Salt to taste
- Parsley to taste
- Nutmeg to taste
- Handmade cannelloni shells, pre-cooked
- Béchamel or Bolognese sauce to taste
Tools
- Pot
- Blender
- Spoon
- Baking dish
- Oven
Instructions
- Cook pork loin and turkey with salt and white wine until all liquid has evaporated.
- Let cool slightly, then blend together with the prosciutto.
- Add ricotta, Parmesan, chopped parsley and nutmeg.
- Mix until smooth and well combined.
- Fill the handmade cannelloni shells, cooked very al dente.
- Place in a baking dish and cover with béchamel or Bolognese sauce.
- Bake at 180°C (356°F) for about 30 minutes until golden.
Nutritional values (per serving)
Calories
620 kcal
620 kcal
Fat
32 g
32 g
Carbohydrates
42 g
42 g
Protein
38 g
38 g
Sugar
6 g
6 g
Fiber
3 g
3 g
Sodium
820 mg
820 mg
This post is also available in: Italiano (Italian)
