Ricotta and spinach cannelloni is a tasty first course from the Italian tradition, easy to make and irresistible.
Egg pasta filled with a flavorful mixture of spinach and ricotta, a classic dish for Sunday lunch and festive days, dressed in white with only béchamel and Parmesan (as in the following recipe), or with a simple tomato sauce or a meat ragù, depending on tastes.
Read how to make ricotta and spinach cannelloni with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients
- 9 oz egg pasta sheets
- 14 oz ricotta
- 21 oz spinach
- 3.5 oz Parmesan (grated + some for sprinkling on the cannelloni)
- 1 egg
- 4.2 cups béchamel sauce
- salt
Preparation of Ricotta and Spinach Cannelloni
Clean the spinach, wash them, and cook them in a pan with very little water for a few minutes, then drain, squeeze, and chop them with a knife.
Let them cool.
Put them in a bowl with the ricotta, the 3.5 oz of grated Parmesan, and a generous pinch of salt and mix thoroughly.Blanch the egg pasta sheets in boiling water for a minute, drain, and lay them to dry on a clean towel without overlapping, or, if using fresh thin sheets, you can skip this step.
Transfer the ricotta and spinach mixture into a pastry bag with a large, smooth nozzle, or, if you don’t have a pastry bag, simply use a couple of spoons.Use a couple of spoons.
Place a bit of the mixture on the shorter side of each pasta rectangle, then starting right from the stuffed edge, roll the sheets to form the cannelloni.
Spread a few tablespoons of béchamel on the bottom of a baking dish and lay the prepared cannelloni in it.Add the rest of the béchamel over the cannelloni, finish with a sprinkle of grated Parmesan, and bake in a preheated static oven at 392°F for ten to fifteen minutes, until golden brown.
Remove from the oven, let cool slightly, and serve your ricotta and spinach cannelloni.
Notes
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