Cannelloni filled with prosciutto and blueberries

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  • 3.5 oz prosciutto
  • 3 oz blueberries
  • 4 cannelloni
  • 1.5 oz ricotta


Chop the prosciutto slices and mix with chopped blueberries. Mix and season with salt and pepper to taste. Allow to rest for half an hour.

Pre-cook the cannelloni in boiling water, preventing them from losing the necessary consistency to keep the filling in. Strain and fill with the prosciutto and blueberries mixture.

Add ricotta-type cheese over the filled cannelloni and bake for 20 minutes.

Serve on a plate and decorate with sliced berries.