Spinach & ricotta cannelloni
Spinach & Ricotta Cannelloni
Ingredients:
Béchamel sauce
- 40gr butter
- 1 tbsp plain flour
- 1/2 l milk
- Salt and pepper
- Nutmeg (optional)
Tomato sauce
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 tin (400gr) of chopped tomatoes
- Bay leaf, thyme, basil
- Salt and pepper to taste
Cannelloni and filling
- 400g cooked spinach
- 250g ricotta cheese
- 1 egg, beaten
- 2 tbsp grated parmesan
- 12-15 cannelloni tubes
- Salt and pepper
* Some grated cheese
Method:
- 1- The Béchamel sauce: Heat the butter gently, add the flour as soon as the butter melts, stir quite vigorously to make a smooth, glossy paste, stirring all the time add the milk a little at a time. Stir until the béchamel sauce thickens. remove from heat and season. Add some grated cheese to taste (optional)
- 2- The Tomato sauce: heat some olive oil, add the garlic and onion and gently cook until they are softened and pale gold in colour. Then add the tomato sauce. Stir in the basil, thyme and bay leaf and half a cup of water. Simmer for 20 minutes or until reduced to a thick, jam-like consistency.
- 3- For the filling: Squeeze as much liquid from the spinach as possible. Mix the finely chopped spinach and ricotta with the egg and the Parmesan until well combine. Season, then spoon it into the cannelloni tubes and place in a buttered baking tray.
- 4- Spoon the béchamel sauce over the cannelloni tube, then add a layer of the tomato sauce on top. sprinkle with grated cheese. Bake in a preheated oven 190ºC Gas 5 for 30-40 minutes or until golden brown and the pasta is tender
Advertising