Cannelloni Ricotta
Ricotta and Spinach Cannelloni
Cannelloni are large, tubular Italian pasta filled with a delicious ricotta and spinach mixture.
The video shows a recipe with a delicious ricotta and spinach filling and two different sauces: A fruity tomato sauce and a delicate béchamel sauce.
It takes a little time to prepare, but it's worth it! Garnished with delicious toasted pine nuts and topped with grated Parmesan cheese, the ricotta and spinach cannelloni are simply delicious!
YouTube: Chefkoch.de
Ingredients for 4 people
| 1 package | Cannelloni without pre-cooking |
| 600g | Tomatoes, chunky |
| 450g | Leaf spinach (frozen) |
| 250 g | ricotta |
| 20g | Pine nuts |
| 1 | egg(s) |
| 2 | shallot(s) |
| 10 tbsp | Parmesan, freshly grated |
| 40g | Flour |
| 40g | butter |
| 500ml | milk |
| 2 toes/s | Garlic, pressed |
| salt and pepper | |
| oregano | |
| nutmeg | |
| Fat for the mold |
Preparation
- Work time approx 50 minutes
- Cooking/baking time approx. 40 minutes
- Total time 1 hour 30 minutes
Dry roast the pine nuts in a frying pan. Meanwhile, grate the Parmesan and mix the ricotta with the egg and three tbsp of Parmesan. Season with salt and pepper and add the pine nuts.
Cut the shallots into small pieces and sauté them in a pan with a little oil. Briefly fry each pressed garlic clove. Place the spinach in one pot and the tomatoes in the other.
Cook the spinach until most of the liquid has evaporated. Season with salt, pepper and nutmeg. Leave to cool.
Reduce the tomatoes and season with salt, pepper and oregano.
Melt the butter in a saucepan and stir in the flour. Cook over a medium heat, stirring, for two minutes, then add the milk, stirring with a whisk, and cook gently for two minutes. Stir in two tablespoons of grated Parmesan and season to taste with salt, pepper and nutmeg.
Grease a baking tin and cover the base with half the tomato sauce. Mix the spinach leaves with the ricotta and fill the cannelloni (preferably with a piping bag). Pour the rest of the tomato sauce over the cannelloni. Top with the béchamel sauce and sprinkle with four tablespoons of grated Parmesan.
Cover with aluminium foil and bake at 225°C top/bottom heat for 15 minutes. Remove the foil and bake for a further 10 minutes until browned. Source:
