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Super Health Food


Salted cannoli with pea and marjoram mousse


for pasta:

  • 200 gr flour type 0

  • 250 gr of fresh ricotta

  • 1 egg

  • 50 grams of softened butter

  • 3 tablespoons of grated Parmesan cheese

  • 8 gr of yeast

  • Egg white to seal the dough

for the filling:

  • 250 gr of shelled peas (about 500/600 gr with the pod)

  • 80 gr of sheep's milk ricotta

  • 30 gr of grated pecorino romano

  • 1 fresh spring onion

  • A few sprigs of marjoram

  • Extra virgin olive oil

  • Salt and pepper

  • Pistachios to decorate

Mix all the ingredients for the pasta until you get a homogeneous mixture. Leave to rest for 30 minutes in a cool place wrapped in plastic wrap. Preheat the oven to 180oC. Roll out the dough on a floured pastry board and make 10 cm diameter discs to wrap around the previously buttered cannoli pans. Seal with brushstrokes of egg white. Put in a static oven for about 15/20 minutes. Remove the cannoli from the pans.

Put 2 tablespoons of oil and the finely chopped spring onion in a pan, let it flavour and add the peas. Cook adding a little water as needed. Season with salt and leave to cool.

Blend the peas with the pecorino, ricotta, marjoram leaves, a sprinkle of pepper and a little oil until a consistent cream is obtained. Fill the cannoli with the pea cream.

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