Make radicchio cannelloni in only 35 minutes
This is change-of-pace pasta, and it is especially easy to assemble with an extra pair of hands in the kitchen.
The bitterness of the radicchio plays nicely against the nutty sweetness of the fontina cheese inside.
Coating the cannelloni with a thin layer of crème fraîche keeps the pasta moist under the broiler and cuts down on the overall cooking time.
The recipe calls for fresh sheets of pasta dough. We found they come in a variety of widths, depending on where you get them. For this dish, 6- or 7-inches wide is ideal, but even the 4-inch sheets sold in grocery stores will work. Smaller sheets will yield cannelloni that don't need to be cut in half for serving.
Pair this with your favorite green vegetable or a mix of warm roasted red peppers.