Cannelloni Tartufati Recipe

Prep spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach in batches and sauté until wilted, about 2–3 minutes. Transfer spinach to a colander and press with the back of a spoon to remove excess moisture. When cool, roughly chop and place in a large bowl.

Make filling

To the bowl with chopped spinach add ricotta, shredded smoked mozzarella (reserve 2 tbs for sprinkling inside or on top), grated Parmesan, egg, salt (1 tsp), black pepper (1/2 tsp), and nutmeg if using. Mix until evenly combined and creamy. Taste and adjust seasoning.

Prepare pasta

If using fresh lasagna sheets: blanch each sheet in salted boiling water for 20–30 seconds to make pliable, then lay on a lightly floured surface, pat dry with a towel. Cut sheets into rectangles roughly 8x12 cm (or appropriate size) and roll around 2–3 tablespoons of filling to form cannelloni tubes. If using pre-made cannelloni tubes: spoon filling into a piping bag or sturdy zip bag with corner cut and pipe filling into each tube until snug. Arrange filled cannelloni in a lightly oiled baking dish seam-side down. Leave space for sauce between pieces.

Make béchamel-style truffle cream sauce

In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes to form a roux without browning. Gradually whisk in 500 ml milk until smooth. Add 100 ml heavy cream and 100 ml stock and continue to whisk over medium heat until sauce thickens and coats the back of a spoon, about 6–8 minutes. Remove from heat and stir in 2 tablespoons truffle cream (or 1–1.5 tbs truffle oil to taste). Season with 1/2 tsp salt and 1/4 tsp white or black pepper. If sauce is too thick, thin with a splash of milk or stock to reach a pourable but coating consistency.

Assemble in baking dish

Preheat oven to 190°C / 375°F. Pour a thin layer (about 1/3 cup / 80 ml) of the truffle cream sauce into the bottom of the baking dish to prevent sticking. Place the filled cannelloni in a single layer. Spoon the remaining sauce evenly over the top so each piece is well coated. Sprinkle reserved smoked mozzarella and 30 g grated Parmesan evenly over the top.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbling and top is lightly golden. If you want extra color, place under a hot broiler for 1–2 minutes—watch closely to avoid burning.

Finish & serve

Remove from oven and let rest 5 minutes. Garnish with chopped fresh parsley and an optional light drizzle (few drops) of truffle oil for extra aroma. Serve warm, spooning any remaining sauce over portions.