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Cannelloni with Spring Greens

Chef Laurent Gras Recipes

Cannelloni with Spring Greens

Alta Editions

The bitterness of cooked greens is countered by the saltiness of Parmigiano and the richness of ricotta. The meat jus, used to dress the salad, adds flavor and some richness to this light preparation. The browned Parmigiano on the dough becomes crispy, lending a little texture to the soft pasta.
— Laurent Gras

This Provence-inspired Cannelloni with Spring Greens recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 25 minutes   |   Cooking Time: 15 minutes



For the Cannelloni Filling

  • ⅓ cup (60 ml) extra-virgin olive oil, divided
  • ¾ pound (300 g) mesclun, washed and spun dry
  • ¾ pound (300 g) baby spinach, washed and spun dry
  • 1 egg yolk
  • 2 tablespoons (40 g) fresh ricotta
  • ½ cup (40 g) finely grated Parmigiano Reggiano or other hard grating cheese
  • Whole nutmeg
  • Freshly ground white pepper

For the Cannelloni

  • 7 tablespoons (100 g) unsalted butter, melted and cooled
  • 1 cup (100 g) grated Parmigiano Reggiano
  • 24 (square) wonton wrappers

For the Mesclun Salad

  • ½ cup (100 ml) meat jus or concentrated stock from veal, beef, or pork
  • 1 tablespoon (15 ml) sherry vinegar
  • ¼ pound (120 g) mesclun, washed and spun dry
  • 1 small (30 g) shallot, thinly sliced and separated into rings
  • 1 tablespoon (20 g) extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper


For the Cannelloni Filling

  1. Pour half of the olive oil into a large sauté pan set over high heat. Add the mesclun and spinach and cook until they are just wilted. Transfer to a mesh strainer and use the back of a large spoon to press out the juices. Scatter the cooked greens on a plate and set in the refrigerator to cool quickly. When chilled, chop very fine. Transfer to a mixing bowl. Add the egg yolk, the remaining olive oil, the ricotta, and the Parmigiano. Season with freshly ground nutmeg, white pepper, and sea salt. Refrigerate until needed.

For the Cannelloni

  1. Brush a gratin dish with some of the melted butter. Fill a medium mixing bowl with ice water.
  2. Clean a smooth work surface, such as a wooden cutting board or counter, and sprinkle with some of the grated Parmigiano to make an even dusting. Bring about 2 quarts of salted water to a boil in a saucepan. Drop 3 or 4 wonton wrappers in the boiling water, let cook for 30 seconds, then with a skimmer or large slotted spoon, carefully lift the pasta out of the water and shock immediately in the ice water. Remove the wrappers from the water and drape them on the rim of the ice water bowl to let the water drain. (Don’t let them sit on the bowl too long or they will stick.) Place the wrappers on the bed of Parmigiano to coat the underside. Spoon the filling along one end of the wrapper, from one side to the other. Roll the wrappers over the filling to enclose it and create the cannelloni. Trim the ends with a chef’s knife so the filling is flush with the edge. Brush some melted butter over the cannelloni. Sprinkle with additional Parmigiano. Transfer to the gratin dish and repeat with the remaining wrappers.

For the Mesclun Salad

  1. In a small saucepan, pour the meat jus or stock, set over medium-high heat, and reduce by half to concentrate the flavor. Add the vinegar toward the end of the reduction process and keep warm. In a small mixing bowl, toss the mesclun with the shallot rings, olive oil, a pinch of sea salt, and black pepper.

To Assemble the Dish

Preheat a broiler. Heat the cannelloni under the broiler until the cheese begins to brown. Arrange the salad in the center of the plate, and drizzle the meat jus reduction over the greens. Lay the cannelloni over the salad.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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