Braised Chicken & Ricotta Cannelloni $16.95

Spicy (mild)

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Braised Chicken & Ricotta Cannelloni by Chef Ron Anderson

Chef Ron Anderson

Chef Ron Anderson

• Chef, Trattoria Cuoco. A Tom Douglas Restaurant.
• Former Chef, Etta's, Dahlia Lounge, Executive Sous for TDR
• Alum of Brasa, Fandango, El Gaucho
• Florida Native, Raised in Wenatchee, WA

Circle border i Description

Tender braised bluefoot chickens are combined with creamy ricotta cheese, freshly shucked peas and lemon zest then wrapped in handmade pasta and topped with marinara. Served with green garlic lacinato kale.

  • ⓞ Oven 350F, 12-18 min
  • ⓜ Microwave 2-4 min
  • Pour sauce over cannelloni before heating
  • Heat covered

Ingredients Ingredients

cannelloni (ricotta cheese, peas, mint, basil, lemon zest, lemon juice, olive oil), chicken ragu (chicken, onions, garlic, white wine, thyme, parsley, rosemary, chicken stock, Calabrian chilis), marinara (onions, garlic, white wine, bay leaf, canned tomatoes, olive oil), braised greens (olive oil, spring onions, green garlic, San Marzano tomatoes, lacinato kale, thyme, lemon)

Star Reviews (4)

Katie S.

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Delicious

Kim C.

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Updated review: solid 4.5 stars. My main complaints in the past have all been fixed - there's more than enough sauce now, the greens are now stemmed and not overcooked, and the cannelloni are still delicious. The -.5 is for the undercooked/crunchy veggies in the pasta (wasn't an issue the first time), so I may bump this up to a 5 after ordering again.

Jaime Y.

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Really great cannelloni, but I didn't like the kale very much.

Maureen A.

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Tasty filling, skimpy portion of tomato sauce. Great flavor on the kale side dish.