Cannelloni Fillings?

I need to make 3 different fillings for my cannelloni dish. i just wanted some ideas please! =D


I need one thats for veggies one that is for non veggies


and another one of my choice


Also could i make a sweet cannelloni filling or would that taste disgusting.?

Cannelloni Fillings?
Ricotta and spinach for the veggie one. http://www.epicurious.com/recipes/food/v...





Seafood canneloni is great: http://www.epicurious.com/recipes/food/v...





Here's a recipe for one filled with ground meats. You could take a shortcut by using jarred tomato sauce. http://www.foodnetwork.com/food/recipes/...
Reply:meat in one. soya muck in other o and tofu in other
Reply:Pumpkin and Ricotta, Mushroom and Ricotta, Ricotta and Spinach, Three cheese, beef, veal, lamb, ANYTHING! Don't do sweet, stick with savory or do a sweet/savory like Ricotta with pumpkin.
Reply:you could do a fish one. make a white sauce and add flaked pieces of fish. also salmon and brocoli/ spinach is good.
Reply:Cream cheese with Chicken.


Tomato-ey sauce one


One with sweet fillings [ WOULD TASTE FUGGIN LOVELEH]


Yes.


Lol





GOOD LUCK! oh em gee i needa get my ingredients!
Reply:baked cannelloni





Serves 4





Ingredients


8 fresh lasagne sheets (weighing about 6 oz/175 g)








5 oz (150 g) Mozzarella, diced








1½ oz (40 g) finely grated Parmesan (Parmigiano Reggiano), plus a little extra to serve








For the filling:





8 oz (225 g) minced pork








1 dessertspoon chopped sage leaves








3½ oz (95 g) mortadella or unsmoked bacon








2 level tablespoons freshly grated Parmesan (Parmigiano Reggiano)








2 tablespoons chopped fresh parsley leaves








3 oz (75 g) white bread without crusts, soaked in 2 tablespoons milk








1 large egg








a little nutmeg








salt and freshly milled black pepper








For the béchamel sauce:





1 pint (570 ml) milk








2 oz (50 g) butter








1¼ oz (35 g) plain flour








1 bay leaf








good grating of whole nutmeg








2½ fl oz (65 ml) double cream








salt and freshly milled black pepper








You will also need a baking dish with a base measurement of 7 x 9 inches (18 x 23 cm), 2 inches (5 cm) deep, buttered.





First make the filling by placing all the ingredients into the bowl of a food processor and blending everything on a low speed until thoroughly combined. If you don't have a processor, chop everything as finely as possible with a sharp knife and blend it with a fork. Wrap in clingfilm and chill for about 30 minutes to firm up.





Next make the sauce by placing the milk, butter, flour, bay leaf, nutmeg and seasonings into a medium-sized saucepan over a medium heat, then, whisking all the time, slowly bring it up to simmering point until the sauce has thickened. Then turn the heat down to its lowest setting and let the sauce simmer for about 5 minutes, then remove the bay leaf, stir in the cream, taste to check the seasoning, cover and leave aside.





Now pre-heat the oven to gas mark 4, 350°F (180°C), then cut the lasagne sheets in half so that you have 16 pieces. Next divide the meat mixture in half and then each half into 8, then lightly roll each of these into a sausage shape about 3 inches (7.5 cm) long. Place each one on to a piece of lasagne and roll it up, starting from one of the shorter edges. As you do this, arrange them in the baking dish with the join underneath – what you should have is two rows neatly fitting together lengthways in the dish. Now pour the sauce over and scatter the Mozzarella cubes here and there. Finally, scatter the Parmesan over the top and place the dish on the centre shelf of the oven to bake for 40 minutes, by which time it should be golden brown and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving. Finally, sprinkle a little extra Parmesan over.








vegetarian cannelloni





Ingredients


8 sheets lasagna pasta


Filling


1 tablespoon butter or margarine


1 finely chopped shallot


4 tablespoons chopped fresh parsley


20 g dried morels, soaked in water according to package instructions, biiger ones halved


13 g dried mushrooms, soaked in water according to package instructions


2 tablespoons cognac or marsala


1 cup whipping cream(250ml)


1/2 teaspoon salt


fresh ground pepper


3 tablespoons grated parmesan cheese


Directions


1Filling:.


2Melt butter in a saucepan on low heat. Add the chopped shallot and cook gently until soft but not browned. Add the soaked morels, mushrooms and parsley. Add the cognac (or marsala) and the whipping cream. Cook on low heat for five minutes. Take off the heat and add the parmesan. Keep warm.


3Lasagne sheets:.


4In the meantime cook the lasagne sheets according to package instruction in salted water. Drain well on a kitchen towel and immediately fill with the filling. Roll up and serve on individual plates. You may want to laddle some of the filling on top of the rolls. Enjoy.








sweet stuffed cannelloni





Ingredients


6 cannelloni tubes


350 g fresh ricotta


1/2 cup brown sugar


1/4 cup pine nuts, lightly toasted


1 lemon, zest of


2 egg whites, lightly beaten


1/4 cup finely chopped fresh mint


1/4 teaspoon freshly grated nutmeg


1/4 teaspoon ground cinnamon


1 candied clementine, finely chopped


1 cup pouring cream


2 teaspoons caster sugar


butter, for greasing


Directions


1Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.


2Carefully stuff cannelloni with filling and place in a buttered baking dish.


3Cover with pouring cream and sprinkle with caster sugar.


4Bake in a 190C oven for 25 minutes or until golden brown.


5Suggestions:.


6Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.