Ricotta and Spinach Stuffed Cannelloni are one of my mom’s specialties, and here I am sharing her recipe. Since she does everything by “eye,” I had to follow her closely to weigh all the ingredients, but in the end, we achieved a great result.

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For the link on how to make homemade pasta, click here.

Here are some links to other cannelloni recipes:

Difficulty: Easy
Cost: Affordable
Preparation time: 1 Hour
Portions: 12 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

5 eggs (medium)
4 cups all-purpose flour
1 pinch fine salt
1 qt tomato sauce
9 oz sausage
14 oz beef (ground)
1 carrot
1 onion
1 stalk celery
2 tbsps olive oil
4 leaves basil
3 pinches fine salt
2 pinches black pepper (ground)
1 clove garlic
2 tsps sugar
2 cups milk (warm)
1.75 oz butter
4 tbsps all-purpose flour
3 pinches fine salt
2 pinches black pepper (ground)
a pinch nutmeg
2.6 lbs spinach, cooked, boiled (and squeezed)
26.5 oz ricotta
2 eggs (medium)
a pinch nutmeg
a pinch fine salt
1.75 oz grated Parmesan
1 clove garlic
a pinch olive oil

Preparation

Prepare the pasta sheet following the recipe you will find here, but halve the quantities.
Prepare the ragù following the recipe you will find here, use the same quantities.
If you have leftover ragù, you can freeze it and use it for other dishes.
Prepare the béchamel following the recipe you will find here, use the same quantities.
In a pan, add a little olive oil and a clove of garlic, add the spinach and sauté for a few minutes.
Adjust the salt if necessary.
Let the spinach cool slightly, put them in a blender, add one egg, and blend until smooth and homogeneous.
Do not over-blend; leave them a bit coarse for a more rustic taste to the cannelloni.
Now add the ricotta, Parmesan, nutmeg, and mix well with a spatula. Adjust the salt if necessary.
Let it rest in the fridge for a few hours; you can also prepare it the night before and make the cannelloni the next morning.
Cut the pasta sheets into pieces about 5.5 inches wide.
To avoid sticking, sprinkle a little flour on top.
Fill a saucepan halfway with water, add a tablespoon of oil (to avoid the pasta sticking), and as soon as it boils, dip in the pasta squares.
Once it comes to a boil again, remove them and immerse them in a bowl full of cold water.
Remove them from the water, lay them out flat on a clean towel to dry, turning them over on both sides.
At this point, place a spoonful of filling on the surface and spread it well.
Roll the cannelloni starting from the narrower side; do not roll too tightly, it should be a soft roll.
Place them in previously buttered pans.
Cover the cannelloni well with béchamel.
Sprinkle with plenty of ragù and grated Parmesan.
Bake at 356°F for about 40 minutes.