Cannelloni are filled pasta rolls that are part of traditional Italian dishes. The filling varies from meat to vegetables. For this recipe, I prepared a mixture of spinach, ricotta, and potatoes. Everything is flavored with nutmeg and a béchamel sauce, baked, and the Spinach and Ricotta Cannelloni are ready to be served!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 25 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1/2 tsp fine salt
- 1 tbsp extra virgin olive oil
- 1 lb spinach (boiled in a pan)
- 1 1/4 cups ricotta cheese
- 1/2 cup Parmigiano Reggiano DOP (grated)
- 2 eggs
- 3 potatoes, with skin, cooked, boiled
- Half tsp nutmeg
- 1/2 tsp fine salt
- 1 tbsp extra virgin olive oil
- 3 1/3 cups milk
- 6 tbsp butter
- 1/2 cup flour
- 1/2 tsp fine salt
- 1 pinch nutmeg
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 2 tbsp butter
Tools
- Kitchen Scale
- Pastry Board
- Pasta Machine
- Bowl
- Whisk
- High-sided Casserole
- Pastry Bag
Steps
Pour the flour onto the pastry board, put the eggs in the center, salt, and add the oil and knead. Form a dough and let it rest covered for 30 minutes. Then roll out the dough with the machine, from the first to the penultimate notch. Cut rectangles of 3 inches x 4 inches and let dry.
Pour the milk into a saucepan and bring almost to a boil. In a small pan, melt the butter over low heat, and as soon as it melts and foams, remove from the heat, pour in the flour all at once, stirring quickly with the whisk to avoid forming lumps, and add the nutmeg. Put it back on the heat and continue to cook to make the Roux golden. Pour the Roux into the boiling milk, salt, and stir with the whisk until the sauce thickens and starts to boil. Leave on the heat for 5 minutes, stirring constantly.
In a bowl, pour the Parmigiano, eggs, and ricotta. Add the chopped spinach with the mezzaluna, potatoes smashed with a fork, salt, nutmeg, and a tablespoon of oil. Mix, taste, and adjust if the salt is lacking. Let it rest.
Bring a pot of water to a boil, salt it, and add a tablespoon of oil. Drop 3 pieces of pasta at a time into the water, and after blanching them for 2 minutes, drain them and keep them in a bowl of cold water, as you would with lasagna. Spread the rectangles on the cutting board, and after putting the filling in a pastry bag, spread a strip of the mixture, roll the pasta, and form the cylinder. Place the cannelloni in a baking dish where we have spread a layer of béchamel. Cover with the sauce, sprinkle with grated Parmigiano, a few dollops of butter, and bake in the oven at 430°F for 40 minutes until a golden and crispy crust forms on the surface.
