Cannelloni Ricotta e Spinaci / Stuffed Cannelloni with Ricotta and Spinach

Cannelloni is another dish of Italian cuisine, famous all over the world. The characteristic cylindrical shape is a perfect container for all kinds of sauces and fillings. They are perfect either with vegetarians light sauces or with more sophisticated sauces of meat or fish.

Today one of the most classic vegetarian recipes and quick to prepare: Cannelloni stuffed with ricotta and spinach

Cannelloni_Ricotta_and_Spinach

RECIPE:

For 4 portions, suitable also for vegetarian!!!

Ingredients:

  • 12 – Cannelloni tubes
  • 300g – fresh Spinach
  • 125g – good quality Ricotta cheese
  • 30g – grated Parmigiano Reggiano cheese
  • 1 tbsp – Extra Virgin Olive Oil
  • Salt and Pepper according to taste

Ingredients for the Bèchamel sauce:

  • 300 ml – milk
  • 30g – butter
  • 30g – plain flour
  • 30g – grated Parmigiano Reggiano cheese
  • 4/5 – Basil leaves
  • large pinch grated nutmeg

Ingredients for the final dish:

  • baking pan
  • 50 g – grated Parmigiano Reggiano
  • 125 g – Mozzarella

METHOD:
🙂 First of all WASH YOUR HANDS THOROUGHLY BEFORE and AFTER HANDLING FOOD 🙂

To make the filling:

  1. Boil the spinach in salted hot water for 2 minutes and drain thoroughly
  2. add the ricotta and Parmesan
  3. add Extra Virgin Olive Oil
  4. add the salt and pepper according to taste
  5. mix well until it becomes a thick cream
  6. set aside to cool

To make the Bèchamel sauce:

  1. melt the butter in a pan at low flame
  2. stir in the flour
  3. when the color turns brown, it means it has formed a so-called roux
  4. gradually pour on the milk – at room temperature or even better a bit warm 😉 – stirring all the time
  5. add the Basil
  6. bring to simmering point and cook for five minutes at low flame
  7. when ready, remove the pan from the heat and season with nutmeg, Parmesan salt and pepper

To cook the Cannelloni:

  1. take a large pot and fill it with water.
  2. put the pot on the fire – high flame –
  3. add a handful of salt into the water
  4. when the water is boiling, put the Cannelloni in and drain them after 2 minutes
  5. set aside to cool

To assemble the dish:

  1. Spoon the filling into a piping bag
  2. Pipe it into each of the cannelloni tubes

To make the final dish:

  1. turn on the oven at 190°C to pre-heat it
  2. in the baking pan put a couple of spoons of bèchamel sauce to the bottom
  3. arrange the cannelloni in a single layer
  4. then pour over the remaining sauce
  5. Sprinkle on the Parmesan cheese and the chopped Mozzarella
  6. put the baking pan in the oven for 35/40 min. or until the cheese melts and becomes golden brown and bubbling
  7. remember to switch off the oven!!!
  8. Serve hot

Cannelloni_suffed_with_Ricotta_and_Spinach

BUON APPETITO – Enjoy

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