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Spinach and ricotta cannelloni Recipe

Ingredients for people


    Part one of the recipe
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 1 whole
  • Baby spinach leave(s) : 1 kg

  • For the filling
  • Ricotta : 600 g
  • Grated parmesan : 200 g
  • Garlic clove(s) : 4 whole
  • Grated nutmeg : 3 pinch(es)
  • Banana shallot(s) : 1 whole
  • Olive oil : 2 Tbsp
  • Maldon salt : 3 pinch(es)
  • Tomato sauce : 600 ml

  • For the rest of the recipe
  • Bechamel sauce : 400 ml
  • Grated parmesan : 150 g
Method
  • 1Part one of the recipe

    Blitz the baby spinach leaves as smooth as possible into a paste.


    Tip the flour into a bowl or onto the table.
    Make a well in the centre.
    Break the eggs in the middle and add 2 table spoon of the spinach paste and whisk in a circular motion with a fork.
    Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken
    in all the flour and the mixture forms a 'ball'.
    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough.



    Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.



    Once the pasta is rested, dust the work surface with flour and by hand form into a rectangular shape.
    Set the pasta rolling machine to zero and roll the pasta through the machine twice.
    Fold the paste in half and pass trough the machine couple of times until it become smooth and if it is still very sticky dust with some more flour.


    Fold the pasta in half again, adjust the machine to setting number 1 and roll the pasta through once or twice. Repeat this process at every setting until you reach
    the required thickness of the pasta.

  • 2For the filling

    Wash the spinach.
    Finely dice the shallot.
    Peel and dice the garlic.
    Grate the Parmesan cheese.


    In a pan, heat the olive oil, and fry the shallot until it becomes translucent.
    Add the garlic and the nutmeg and then mix in the baby spinach to the pan, cook until it is lightly wilt.


    Leave to cool before You mix with the Ricotta and the grated Parmesan cheese.


  • 3For the rest of the recipe

    Heat the oven to 185 C.

    Cut the pasta sheets into rectangles.


    Place some of the cold fillings into the bottom third and then roll it up. To close them make wet the sealing line with some water.


    Generously pour tomato sauce at the bottom of a deep casserole dish or roasting tray and place tight next to each other until You fill up the tray. Finally pour on the top bechamel sauce to cover and sprinkle with grated Parmesan cheese.


    Bake in the oven first covered with a tinfoil for 45-50 minutes and then without for more 10-15 minutes to have a nice golden brown top.


Chef's tip

«Cannellonis are amazing with any kind of fillings. If You would like to have some chicken in the filling shred them very finely because it is easier to cook trough. »

Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.

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  • Preparation  1hr
  • Cooking time  1hr
  • Rest time  0h

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