Spinach and Ricotta Cannelloni

Name: Spinach and Ricotta Cannelloni
Total time: 60 min
Yield: 4
Cuisine: Italiana
Ingredients: 8.8 oz/250 g fresh sheets for lasagna; 2 oz/50 g grated Parmesan; 2 tbsp olive oil; 18 oz/500 g Spinach; 16 oz/450 g Ricotta; 2 oz/50 g grated Parmesan; 1/2 onion (finely chopped); 2 tbsp olive oil; salt and pepper to taste; 18 oz/500 ml milk; 2 oz/ wheat flour; 2 oz/50 g butter; nutmeg

Spinach and ricotta cannelloni, made with fresh egg pasta, are a tasty first course, an alternative to those filled with meat.

They are perfect to serve for a Sunday lunch or to open a rich menu during the holidays.

The ricotta and spinach filling is certainly one of the most popular when preparing, for example, savory pies, or homemade ravioli. It can then be flavored with a note of nutmeg.

Before putting them in the oven, the surface is enriched with a generous layer of béchamel and parmesan, which becomes a crunchy crust when cooked. With a good glass of wine, they can make a substantial single dish.

You can make cannelloni in two ways: using dry pasta tubes or rolling fresh lasagna sheets, as we do in this recipe.

Here you can find the best recipe for ricotta and spinach cannelloni!

Category: First Courses

of: Luca
Gatti

5,0/5 Vote
Total votes: 2

Prep Time 60 min

Difficulty Medium

Serving 4

Price Cheap

Ingredients for 4 people

8.8 oz/250 g fresh sheets for lasagna

2 oz/50 g grated Parmesan

2 tbsp olive oil

Filling

18 oz/500 g Spinach

16 oz/450 g Ricotta

2 oz/50 g grated Parmesan

1/2 onion (finely chopped)

2 tbsp olive oil

salt and pepper to taste

For bechamel

18 oz/500 ml milk

2 oz/ wheat flour

2 oz/50 g butter

nutmeg

Preparation

how to make Spinach and Ricotta Cannelloni

Heat oil in a small pot over medium high heat. Let's fry half a chopped shallot [1], after a few minutes add the spinach [2]. If you use frozen spinach, remove excess water. Add salt and pepper.

Once cooked, we blend the spinach. Then pour it into a bowl together with the ricotta [3] and add the grated Parmesan cheese [4]. We mix everything well, in order to obtain a nice creamy and homogeneous filling. Adjust salt and pepper to taste

For bechamel. We put the milk to boil in a saucepan, while, separately, we melt the butter [5], and, only when it is completely melted, we add the wheat flour [6].

Let it thicken, stirring constantly, for a couple of minutes [7], then transfer this mixture into the milk, which has now come to a boil. We flavor with nutmeg, mix, then remove from heat [8].

Let's spread some bechamel in a rectangular baking pan [9], then proceed to assemble the cannelloni. We transfer the filling into a sac-à-poche and pour a strip on the short side of a sheet of fresh pasta [10].

Gently roll up [11] and place it in the baking dish. We continue like this until all the ingredients are used up.
Then we pour a layer of béchamel on the surface of the cannelloni [12].

Add some grated Parmesan [13] and pour a drizzle of oil.
Then we cook in a preheated oven at 180°//350°F for about 20 minutes [14].

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Advice, Tipps and Tricks

You can freeze spinach and ricotta cannelloni.

The fastest way to fill cannelloni is with a sac-à-poche.

Occasion

They are perfect to serve for a Sunday lunch or to open a rich menu during the holidays.

Curiosity

What is cannelloni?

Cannelloni is a tube shaped dry pasta, stuffed with filling (meat, mushrooms, spinach, cheese), covered with bechamel then baked. It does not need to be cooked before filling, it softens when baked in the oven.

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