Canneloni with Bolognese Sauce and Ricotta

5 from 6 votes
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 2 people


Sauce Bolognese

  • 400 g Mixed minced meat
  • 1 Pc. Carrot
  • 2 Pc. Celery sticks
  • 1 Pc. Onion
  • 3 Toes Garlic
  • 400 g Peeled tomatoes (tin)
  • 1 tsp Tomato paste
  • 0,5 tsp Oregano
  • 50 ml White wine
  • Olive oil
  • Salt pepper

Pasta dough

  • 175 g Semola di Grano Duro (durum wheat flour)
  • 1 Pc. Egg
  • 50 ml Water
  • 0,25 tsp Salt


  • 150 g Freshly grated Parmesan
  • 150 g Ricotta
  • 50 ml Milk
  • Salt pepper
  • Olive oil



  • Cut the carrot, celery, onion and garlic into small cubes. Fry in olive oil in a pan. Add the minced meat and fry until it is darker in color. Salt and pepper. Deglaze with a good dash of white wine and add the tomato paste. Let the white wine boil down completely and then add the peeled tomatoes from the can and season with the oregano. First cook with the lid on for 20 minutes. Then remove the lid from the pan and reduce the Bolognese to a consistent - little liquid sauce.


  • As long as the sauce is boiling down, prepare the pasta dough. Add the egg to the flour and use half an eggshell to add 2 eggshells of water. Knead the ingredients together. The dough should be moist but no longer sticky. You may need another eggshell only half filled with water. Divide the resulting dough into three parts and roll it in strips with the pasta machine up to level 6. Place on a floured surface and divide into pieces approx. 10 cm long.
  • Bring the water to a boil and season with salt. Then boil the strips - no more than 3 pieces at a time - in it. When the pasta rises, it's ready. Fish off and chill in cold water. Do not lay them on top of each other and ideally process them again very soon.

Prepare canneloni

  • Grease a baking dish with olive oil. Place a cooked pasta plate in it and put two tablespoons of the now boiled down Bolognese on it and wrap it up. Continue until the pasta plates are used up. If there is still sauce left, pour it over the pasta rolls.


  • Mix the ricotta (ricotta - make the cheese yourself) with a good dash of milk until creamy. Grate the cheese. Salt and pepper and pour over the canneloni and spread. Preheat the oven to 180 ° C and bake the canneloni until the surface is browned. This takes 30 - 40 minutes. A fine salad goes well with it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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