After successfully shopping for radicchio on Saturday morning, I was able to get started on the cannelloni recipe. After some hesitation between making pasta yourself or using dried cannelloni, I opted for a compromise: fresh lasagna sheets from the supermarket. I had cut off a piece of the leaves to make squares and although they were a bit smaller than 12×12 centimeters, I could easily make rolls from them. For the filling I replaced the ricotta with mozzarella and cream cheese. When the pasta sheets were gone and the baking dish was full, I still had some filling left. Now the cut pieces came in handy. In a small baking dish I made layers of filling and pasta: a kind of leftover lasagna for the next day. We ate it with softly fried fennel with capers and some lemon. It tasted pleasantly bitter and soft, and therefore surprising. The walnuts provided the necessary bite. We also drank the Italian primitivo that I had also used for the filling.
Also read
the cooked recipe