Chop the prosciutto slices and mix with chopped blueberries. Mix and season with salt and pepper to taste. Allow to rest for half an hour.
Pre-cook the cannelloni in boiling water, preventing them from losing the necessary consistency to keep the filling in. Strain and fill with the prosciutto and blueberries mixture.
Add ricotta-type cheese over the filled cannelloni and bake for 20 minutes.
Serve on a plate and decorate with sliced berries.
Enjoy!
