Cannelloni Au Gratin with Radicchio Ricotta Filling

For Scalloped Cannelloni with Radicchio-Ricotta Filling, first dissect the radicchio and wash thoroughly. Blanch in boiling water for 1-2 minutes, then rinse in cold water and drain in a colander.

Pluck radicchio leaves into bite-sized pieces, if desired. Peel garlic and press through a garlic press. Rinse dried tomatoes and chop.

Mix ricotta with eggs until creamy, mix in Parmesan and tomatoes thoroughly. Season to taste with salt and pepper.

For the béchamel sauce, melt butter in a saucepan and briefly toast flour in it (it should not take color). Pour half the amount of milk to the flour-butter mixture and whisk in briskly, then let the sauce thicken a bit while stirring. Add remaining milk and Parmesan and stir in thoroughly as well. Let the sauce thicken again, season with salt, pepper and nutmeg.

Preheat oven to 180 °C. Grease a baking dish with butter.

Fill ricotta cream into a piping bag with a large, smooth nozzle and squirt into the cannelloni. Put 2-3 radicchio leaves in each. Spread some bechamel sauce on the bottom of the baking dish, place the filled cannelloni on top and pour the remaining sauce over them. Sprinkle Parmesan cheese thickly on top.

Put the gratinated cannelloni with radicchio-ricotta filling into the hot oven and bake for about 45 minutes until golden brown.

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