What makes truffle cannelloni so special? It combines the comfort of tradition with the indulgent intensity of truffle aroma and flavour, perfectly balanced with delicate, creamy ricotta, all enveloped in a luscious béchamel sauce. Each bite is finished with a whisper of golden, melting cheese, a subtle drizzle of truffle oil, creating an earthy, unforgettable journey.

Ingredients for 4 people:

16–20 Fresh pasta sheets: need to be cut and rolled yourself to form cannelloni.
500g ricotta
550–600ml béchamel sauce
130g “Salsa Truffina”
Optional: truffle salt and truffle pepper
freshly shaved truffle for garnish – check current fresh truffle availability
grated Parmesan cheese

Prepare the Truffle Cannelloni:

1. Preheat the Oven:
Preheat the oven to 180°C (350°F).

2. Prepare the Truffle Ricotta Filling:

In a bowl, combine ricotta, a couple of tablespoons of Parmesan, and most of the Salsa Truffina, reserving a few teaspoons for the béchamel.
Taste and season with truffle salt and truffle pepper as needed.
Carefully fill the cannelloni tubes with the truffle ricotta mixture.

3. Prepare the Bechamel Sauce:

Prepare béchamel as usual.
Stir in the reserved teaspoons of Salsa Truffina to add truffle flavour.

4. Assemble the Cannelloni:

In the baking dish, pour a thin layer of béchamel to cover the base.
Arrange the filled cannelloni side by side on top of the béchamel.
Pour the remaining béchamel over the cannelloni.
Sprinkle generously with Parmesan.

5. Bake:

Cover the dish with foil and bake for 20–25 minutes, until the cannelloni are heated through and the sauce is bubbling.
Check with a fork to ensure the pasta is soft and cooked.
Remove the foil for the last 5 minutes to lightly brown the top and create a subtle golden crust.

6. Serve: