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Cannelloni with radicchio and salted zabaglione

Cannelloni with radicchio and salted zabaglione

Cannelloni with radicchio and salted zabaglione are a tasty first course in the oven, perfect for holidays or for the Christmas menu. They are soft egg pasta cannelloni stuffed with a rich radicchio and ricotta-based filling; served and flavored with an unusual sauce that gives elegance and flavor to the dish: salted zabaglione; finally, the slices of almonds complete the cannelloni with radicchio and salty zabaglione, with a crunchy and aromatic note. A true masterpiece! A mix of flavors that will certainly not leave your guests indifferent!
Stuffed cannelloni are one of the most popular traditional dishes of Italian cuisine not only by Italians. Popular around the world, cannelloni are often made with a filling that includes cheese, ricotta, spinach, and minced meat.

Salted zabaglione is a versatile sauce, in addition to enriching the delicious cannelloni with radicchio, it is perfect to accompany raw or cooked vegetables, savory flans or simply spread on toasted bread to accompany an aperitif

Cannelloni with radicchio and salted zabaglione is not a quick dish to prepare, but simple to make at home; if you want, you can prepare cannelloni with radicchio in advance, the night before or in the morning, to bake them just before dinner and season them with salted zabaglione just before serving. Are you ready to start the recipe?


ideal for special moments


Ingredients for 4 servings:

12 egg pasta rectangles
500 grams Treviso red radicchio
250 grams ricotta
30 grams of sliced almonds
q.b. clove powder
q.b. vegetable broth
80 grams of butter
q.b. flour
5 deciliters marsala
2 shallots
3 egg yolks
1 tablespoon sugar
q.b. salt
q.b. pepper



1) Start preparing the cannelloni recipe with radicchio and salted zabaglione by frying the chopped shallots with 40 g of butter. Add the peeled and finely chopped red radicchio, a pinch of salt and pepper and simmer for 8-10 minutes. Turn off the heat and let it cool. In a bowl, mix the ricotta with a pinch of cloves and the stewed radicchio. Season with salt and pepper as needed.

2) In a bowl, beat the egg yolks with the sugar, then add 1 tablespoon of flour and add the Marsala and 1.5 dl of broth a little at a time and continuing to mix. Salt and pepper and cook the salted zabaglione in a bain-marie until it is thick and fluffy. When cooked, add 20 g of butter cut into pieces and mix. Keep the zabaglione warm while you prepare the cannelloni.


How to cook and serve cannelloni with radicchio and salted zabaglione:
1) Boil the rectangles of egg pasta and spread them out on a damp cloth. Fill them with the radicchio mixture and roll them up before placing them on a baking sheet lined with lightly greased greaseproof paper.

2) Brush the dough with a little melted butter and cover the pan with aluminum foil. Bake the cannelloni at 180 ° for 10 minutes. Arrange the cannelloni with radicchio on serving plates, cover them with 1-2 tablespoons of salted zabaglione and the slices of almonds and serve immediately hot.

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