Italian Spinach and Ricotta Cannelloni

 

 

Cannelloni and Lasagne are the most popular dishes in Italy, they are very similar and you can find many versions: with spinach or meat, dressing with meat sauce ragout or tomato passata etc.. This is a very light and quick version!

 

Ingredients for 4 people

 

fresh egg pasta ( see my basic recipe consider 4 people/400g flour and 4eggs)

250g.fresh spinach

500g. ricotta cheese cow

salt/pepper/nutmeg

50g. butter

6 tbsp olive oil to cook spinach

6t bsps olive oil to season tomato sauce

200g.grated Parmesan

2 eggs

Bechamel sauce ( see my basic recipe)

 

 

Prepare fresh egg pasta, then cut in square sheets of 15cm, bring a large saucepan of salted water to a boil and cook the pasta for few minutes. Drain using a slotted spoon and lay down on a cloth, let it rest.

Preheat oven at 180°, meanwhile cook in a non stick pan spinach with olive oil and salt. Stir often for 5/7 minutes or until the spinach will be dry, then pour it in a large bowl and mix with ricotta cheese, nutmeg, salt, pepper, Parmesan and eggs.

Lightly grease a baking tray with butter and pour in tomato passata with olive oil and 2 tbs of parmesan.
 

 

 

 

Place 2 tablespoons of ricotta mixture along length of each lasagne sheet and roll up to form a tube, usually consider 3 / 4 cannelloni each person. Lay tubes side by side in the dish, when finished cover with tomato passata, and bechamel. Spoon over with Parmesan and bake for 15 minutes. Let it cool for 10 minutes before serving, ideal with Morellino di Scansano or Sangiovese red wine.