Cannelloni with turnip tops and turkey
Tommaso Ruggieri
250 g. Cow's Milk Ricotta
2 Egg yolks
50 g. Grated Parmigiano Reggiano
350 ml Milk
120 g. Roasted Turkey
80 g. Egg pasta dough
Serve 4
Roll out the pasta dough and blanch them into boiling salted water, then let them to cool down. Prepare the filling by mixing the Friarielli chopped with the knife, the ricotta, the parmigiano and the egg yolks. Prepare the béchamel using the milk and the white roux , following the instructions on the package. Cut the pasta into same size rectangular pieces then add a slice of turkey and fill it with the prepared ricotta stuffing, closed them up to form the cannelloni shape. Spread a little béchamel on the bottom of an oven dish, add the cannelloni, cover with more béchamel and finish with a sprinkle of grated parmigiano cheese. Bake at 180 ° C for 20 minutes.
