Asparagus Cannelloni
Tender cannelloni tubes stuffed with a creamy ricotta-and-asparagus filling, baked under a blanket of cream and Parmigiano until golden and bubbling — a sublime springtime primo that captures the sweet, grassy essence of fresh asparagus.
| Amount | Ingredient |
|---|---|
| Calories | 460 kcal |
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Fat | 31 g |
| Saturated Fat | 19 g |
| Sodium | 720 mg |
| Sugar | 4 g |
For the Filling
For the Cannelloni
For the Sauce & Topping
📋 Preparation
Step 1 — Prepare the asparagus
Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus (about 1 inch from the bottom). Cut off the tips (the top 1½ inches) and set them aside. Cut the remaining stalks into 1-inch pieces. Add the stalk pieces to the boiling water and blanch until bright green and just tender, 2 to 3 minutes. Using a slotted spoon, transfer the stalks to a bowl of ice water to stop the cooking. Reserve the blanching liquid. Drain the stalks well and pat dry with a kitchen towel. Blanch the reserved asparagus tips in the same water for 1 minute, then transfer to the ice water, drain, and set aside for garnish.
Step 2 — Make the filling
Finely chop the blanched asparagus stalks (you should have about 1½ cups). In a medium bowl, combine the chopped asparagus, ricotta, Parmigiano, garlic, nutmeg, salt, and pepper. Stir until well combined. Taste and adjust seasoning — the filling should be well-seasoned, as the cream and pasta will dilute it slightly.
Step 3 — Fill the cannelloni
Transfer the filling to a piping bag (or a sturdy zip-top bag with a corner snipped off). Gently pipe the filling into each cannelloni tube, filling from both ends to ensure even distribution. If using lasagna sheets, spread a generous tablespoon of filling down the center of each sheet and roll into tight cylinders, seam side down.
Step 4 — Assemble the dish
Preheat the oven to 350°F (180°C). Grease a 9×13-inch (or similarly sized) baking dish with the softened butter. Arrange the filled cannelloni snugly in a single layer in the dish. Pour the cream evenly over the top, making sure all tubes are lightly coated. Sprinkle the extra Parmigiano over the surface.
Step 5 — Bake
Bake for 25 to 30 minutes, until the cream is bubbling, the cheese is golden, and the edges are lightly browned. For a deeper golden crust, switch the oven to broil for the final 2 to 3 minutes, watching carefully. Remove from the oven and let rest for 5 minutes — this allows the cream to settle and the cannelloni to firm up for clean serving.
Step 6 — Garnish and serve
Scatter the blanched asparagus tips over the top. Serve immediately, spooning some of the pan cream over each portion.
👨🍳 Chef's Tips
- Asparagus thickness matters: Thick spears (pencil-thickness or slightly thicker) work best — they hold their texture after blanching and provide a meatier bite. Very thin asparagus tends to turn to mush when chopped.
- Don't skip the ice bath: Shocking the asparagus in ice water locks in the bright green color and stops the cooking instantly. Without it, the residual heat turns the stalks olive-drab.
- Filling consistency: The ricotta mixture should be moist but hold its shape. If your ricotta is very wet, drain it in a fine-mesh sieve lined with cheesecloth for 30 minutes before using.
- No piping bag? Use a small spoon to fill the tubes, or dip the cannelloni into a bowl of the cream sauce to soften them slightly before filling — this makes them more pliable.
- Make ahead: Assemble the dish completely (through Step 4) up to 24 hours in advance and refrigerate. Add 10 minutes to the bake time when cooking from cold.
- Spring variation: Substitute half the asparagus with blanched, chopped spinach or zucchini for a mixed-vegetable cannelloni. Add a pinch of lemon zest to the filling for brightness.
🍷 Wine Pairing
A crisp, mineral-driven Gavi di Gavi or a young Soave Classico. The wine's stony acidity and green-apple notes cut through the richness of the cream and ricotta while echoing the vegetal sweetness of the asparagus. Serve cool, around 50°F (10°C). For a red option, a light, chilled Valpolicella works surprisingly well — its sour-cherry lift contrasts the creamy sauce without overwhelming the delicate asparagus.
📊 Nutrition (per serving — 3 cannelloni)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.