Ramaders Cannelloni with Sobrasada Bechamel and Mahón Cheese
“A quick solution: just add a sauce and you look like a champion.” That’s how Juan Pinel, chef at l’Àtic Restaurant and Ramaders ambassador, describes this recipe with our cannelloni.
Because yes, there are days when tiredness wins, and cooking is the last thing you want. But that doesn’t mean giving up a good meal—or failing to surprise with an improvised dinner.
Here’s Juan Pinel’s idea: Ramaders cannelloni with sobrasada béchamel and Mahón cheese. Easy, flavorful, and with a local identity.
Step by step recipe:
- Warm the cannelloni in a dry oven for 2–3 minutes with a drizzle of extra virgin olive oil on top.
- Meanwhile, prepare a homemade béchamel with equal parts butter and flour. Gradually add the milk, stirring until thickened.
- Lightly fry the sobrasada, add it to the béchamel, and mix well to combine the flavors.
- Place the cannelloni in a baking dish, cover with the sauce, and sprinkle with grated Mahón cheese.
- For a gourmet finish, gratinate in the oven or use a kitchen torch to achieve an irresistible golden crust.
The result is a perfect dish for a family meal, a casual dinner with friends, or simply a treat after a long day. As chef Juan Pinel says: “I like cooking, but I like eating even more.”
