It feels like yesterday (well, the day before, really) I was telling you about the lovely weather: blue sky, not a cloud in sight, cherry blossoms everywhere. For now we can only dream of that, given the autumnal chill outside. But that’s fine — it’s the perfect weather to share my mushroom and saffron–filled cannelloni!
Cannelloni ripieni: the perfect comfort food
There are a few items that always make my comfort food list: soups (miso soup especially), gnocchi, chocolate, and of course pasta. Any kind of pasta — cannelloni, lasagna, or homemade noodles — brings my family together. For me, comfort food and family are one and the same. I’m lucky to be part of two families: my own and my partner’s, and both feed me with delicious meals.
Cannelloni always remind me of my mother, who used to make them years ago stuffed with ragù or ricotta and spinach. Simply put, these mushroom and saffron cannelloni are the ultimate cozy dish. Trust me — let the feeling of family and warmth wrap around you as you enjoy them.
How to fill the cannelloni
Filling cannelloni is quick and simple. In the full recipe I used a plastic piping bag, but if you don’t have one you can easily use a small plastic bag — they’re inexpensive and do the job well.
To fill the cannelloni:
- Fold the top edges of the piping bag down (or use a small plastic bag) and fill it with the mushroom mixture.
- Cut the tip (about 1–2 cm) to create an opening.
- Squeeze a little filling into each cannellone until all are filled.
- Done — easy and fast!
My recommendation
Note: some images below originally referenced products. I include them for reference only.
The baking dish I used for these cannelloni is similar to the one shown above. Mine measures about 17 cm on the shorter side of the base.
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CANNELLONI RIPIENI FUNGHI E ZAFFERANO
Ingredients
For 2 people:
- 7 Cannelloni
For the mushrooms:
- a drizzle of Extra virgin olive oil
- 1 Garlic clove
- 300 g Champignon mushrooms
- Parsley
- a pinch of Salt
For the béchamel:
- 25 g High-quality butter
- 25 g Flour
- 250 g Milk
- a pinch of Nutmeg
- a pinch of Salt
- a pinch of Saffron
For assembling:
- Chopped sun-dried tomatoes in oil
- Breadcrumbs – or grated Parmesan
Instructions
For the béchamel:
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In a small saucepan, melt the butter over low heat, then add the flour and whisk until you form a roux.
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Slowly add the milk while whisking, then season with a pinch of nutmeg and salt. Cook until thickened, then cover and set aside.
For the mushrooms:
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Heat a drizzle of olive oil in a pan and gently brown one garlic clove.
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Add the cleaned mushrooms and parsley and cook over medium heat for about 10 minutes, stirring occasionally.
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Season with a pinch of salt, turn off the heat, and roughly blend the mushrooms with a hand blender.
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Preheat your oven to 200°C.
For the filling and assembly:
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Divide the béchamel in two and add a pinch of saffron to one half, stirring well.
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Combine the blended mushrooms with the saffron béchamel to make the filling.
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Spread a spoonful of the plain béchamel on the bottom of the baking dish.
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Fill each cannellone with the mushroom filling and place them in the dish.
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Cover with the remaining béchamel, sprinkle with breadcrumbs (or Parmesan) and scattered chopped sun-dried tomatoes. Bake for about 30 minutes, or until golden.
Tried this recipe?
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