Cannelloni with basil and rosemary, artichoke and ricotta


For the cannelloni

  • 200 g t00 flour (or, failing that, t45)
  • 2 eggs + 1 yolk
  • 1/2 tablespoon(s) olive oil
  • 1 pinch of fleur de sel
  • 1/2 bunch of basil
  • 3 sprigs of rosemary

For garnish

  • 270 g artichoke bases
  • 250g ricotta
  • 125 g grated pecorino
  • 2 egg yolks
  • 5 sprigs of basil
  • 30 cl of liquid cream


  1. Preheat the oven to 180°C (th. 6).

  2. Place the flour in a bowl and make a well in the center. Pour in the water and salt and mix to form a paste. Knead for 5min. The dough should be soft but not sticky.

  3. Let it rest for a few minutes before working it to make strips. On one of them, place a few basil and rosemary leaves evenly. Moisten another strip and place the damp side on the leaves. Gently seal and flour both sides of this double strip. Set the laminator to the widest notch again and laminate it, but going less finely than during the initial lamination (notch 3), to prevent the sheets from tearing. Repeat with all dough strips. Cover them with a cloth.

  4. Cook the artichoke bases for 8 minutes in salted boiling water. Drain them and take 200 g. Mix them until you obtain a creamy texture. Cut the remaining funds into small cubes. In a bowl, mix the purée and diced artichokes, the ricotta, 75 g of pecorino, the egg yolks and the chopped basil leaves; salt, pepper. Transfer the mixture into a piping bag and place a strip along a strip of dough. Roll the latter on itself, then cut the dough to form the cannelloni. Repeat the operation with the remaining dough and stuffing.

  5. Melt the remaining pecorino in the cream over low heat. Remove from heat, add salt and pepper and set aside. Place a little pecorino cream in the bottom of a baking dish. Cover it with cannelloni tightly packed against each other. Sprinkle with the remaining cream and bake for around 30 minutes.

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