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Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut

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“I got this recipe from the Hell's Kitchen Game.”
READY IN:
1hr 5mins
SERVES:
2
YIELD:
2
UNITS:
US

Ingredients Nutrition

  • 2 small zucchini (ends removed)
  • 1 12 tablespoons olive oil, plus extra for drizzling
  • 2 cups ricotta cheese
  • 1 lemon juice, juice
  • sea salt and black pepper
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped tarragon
  • 1 tablespoon balsamic vinegar, to drizzle

Directions

  1. Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
  2. Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
  3. Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.

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