Gordon Ramsay’s Zucchini Cannelloni With Ricotta & Pine Nut

The first time I tasted anything remotely resembling this dish, I was backpacking through Italy. A tiny trattoria, nestled in a sun-drenched alley in Florence, served a simplified version – zucchini rolls filled with ricotta and herbs, drizzled with balsamic. It was a revelation! The fresh, vibrant flavors, the creamy cheese against the slightly sweet zucchini – it was summer on a plate. This Gordon Ramsay rendition elevates that memory with its elegant presentation and sophisticated balance of flavors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Servings: 2
• Yield: Approximately 12 Cannelloni Rolls
• Dietary Type: Vegetarian

Ingredients

• 2 small zucchini, ends removed
• 1 1/2 tablespoons olive oil, plus extra for drizzling
• 2 cups ricotta cheese
• 1 lemon, juice of
• Sea salt and black pepper to taste
• 1 tablespoon toasted pine nuts
• 1 tablespoon chopped dill
• 1 tablespoon chopped tarragon
• 1 tablespoon balsamic vinegar, to drizzle

Equipment Needed

• Mandoline or vegetable peeler
• Large pot
• Slotted spoon or spider
• Tray or plate
• Mixing bowl
• Spoon
• Serving plate

Instructions

1. Begin by preparing the zucchini. Using a mandoline or a very sharp vegetable peeler, carefully slice the zucchinis lengthwise into thin strips. Aim for strips that are about 1/8 inch thick. The thinner the strips, the easier they will be to roll.

2. Bring a large pot of salted water to a rolling boil. Blanch the zucchini strips in the boiling water for just a few seconds, until they become pliable but still retain their vibrant green color. Don’t overcook them, or they’ll become mushy and difficult to handle.

3. Immediately remove the blanched zucchini strips from the boiling water using a slotted spoon or spider and transfer them to a tray or plate lined with paper towels to absorb any excess water.

4. Brush each zucchini strip with olive oil. This will add flavor and help prevent them from drying out.

5. In a mixing bowl, prepare the ricotta filling. Combine the ricotta cheese, lemon juice, sea salt, and black pepper. Mix well until everything is evenly incorporated. Taste and adjust the seasoning as needed. You may want to add a touch more lemon juice for brightness or a pinch of salt to enhance the flavors.

6. Gently fold in the toasted pine nuts, chopped dill, and chopped tarragon into the ricotta mixture. Be careful not to overmix, as this can make the ricotta filling dense.

7. Now, assemble the zucchini cannelloni. Place a small teaspoonful of the ricotta mixture on one end of a zucchini strip.

8. Carefully roll up the zucchini strip, enclosing the filling. Repeat this process with the remaining zucchini strips and ricotta filling until all the filling has been used up.

9. Arrange the completed zucchini cannelloni on a serving plate.

10. Grate some fresh black pepper over the cannelloni for added flavor and visual appeal.

11. Finally, drizzle with a little olive oil and balsamic vinegar just before serving. The olive oil adds richness, while the balsamic vinegar provides a tangy counterpoint to the creamy ricotta.

Expert Tips & Tricks

• Toasting the pine nuts brings out their nutty flavor and adds a pleasant crunch to the dish. Toast them in a dry skillet over medium heat, watching carefully, until they are lightly golden brown.
• If you don’t have fresh dill and tarragon, you can substitute dried herbs, but use them sparingly, as they can be more potent.
• For a richer flavor, use whole-milk ricotta cheese.
• Make the ricotta filling ahead of time and store it in the refrigerator until ready to use. This will allow the flavors to meld together.
• If you find that the zucchini strips are too wet after blanching, gently pat them dry with paper towels before filling them.
• To prevent the cannelloni from unrolling, you can secure them with toothpicks until ready to serve. Just remember to remove the toothpicks before serving.

Serving & Storage Suggestions

This Zucchini Cannelloni is best served immediately, allowing you to fully appreciate the freshness of the ingredients and the delicate balance of flavors. Arrange the rolls artfully on a plate, drizzled with olive oil and balsamic vinegar.

Leftover Zucchini Cannelloni can be stored in an airtight container in the refrigerator for up to 2 days. However, the zucchini may become slightly softer over time. To reheat, gently warm them in a low oven or microwave. Note that the texture might change slightly upon reheating. Freezing is not recommended, as the zucchini will become watery and lose its texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	286 kcal	14%
Total Fat	22.65g	35%
Saturated Fat	11.05g	55%
Cholesterol	62.75mg	21%
Sodium	110.2mg	5%
Total Carbohydrate	6.6g	2%
Dietary Fiber	0.8g	3%
Sugars	1.45g	N/A
Protein	15.15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegan version, substitute the ricotta cheese with a cashew-based ricotta or a tofu-based ricotta.
• If you don’t have pine nuts, you can use other nuts such as toasted almonds or walnuts.
• Experiment with different herbs in the ricotta filling. Basil, mint, or parsley would all be delicious additions.
• For a spicier kick, add a pinch of red pepper flakes to the ricotta filling.
• If you don’t have balsamic vinegar, you can use a squeeze of lemon juice or a drizzle of white wine vinegar instead.
• In place of zucchini, you could use thin slices of eggplant, lightly grilled.
• Add some finely diced sun-dried tomatoes to the ricotta mixture for a burst of intense flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: You can prepare the ricotta filling ahead of time and store it in the refrigerator for up to 24 hours. Assemble the cannelloni just before serving for the best texture.

Q: Can I use a different type of cheese?
A: Yes, you can substitute the ricotta cheese with goat cheese or even a soft mozzarella. Be sure to adjust the seasoning accordingly.

Q: How do I prevent the zucchini from being too watery?
A: Make sure to blanch the zucchini only briefly and pat them dry with paper towels before filling.

Q: What if I don’t have a mandoline?
A: A sharp vegetable peeler can work in a pinch, but it may be more difficult to get consistently thin slices.

Q: Can I bake these?
A: While this recipe is intended to be served fresh, you could bake the cannelloni in a baking dish with a little marinara sauce for about 15-20 minutes at 350°F (175°C).

Final Thoughts

This Zucchini Cannelloni recipe is a testament to the power of simple, fresh ingredients. It’s an elegant appetizer, a light lunch, or a delightful side dish. Don’t be afraid to experiment with the flavors and make it your own. Share your creations and feedback – I’d love to hear about your culinary adventures! Consider pairing this dish with a crisp glass of Pinot Grigio or a light Sauvignon Blanc for the perfect summer meal.