• Pinterest
  • Facebook
  • Instagram
  • Gplus
  • Twitter
Italian Notes
  • HOME
  • PEOPLE & PLACES
    • Abruzzo
    • Basilicata
    • Calabria
    • Campania
    • Emilia-Romagna
    • Friuli-Venezia Giulia
    • Lazio
    • Liguria
    • Lombardia-Lombardy
    • Marche
    • Molise
    • Piemonte-Piedmont
    • Puglia – Apulia
    • Sicilia
    • Toscana-Tuscany
    • Trentino-Alto Adige – Trentino-South Tyrol
    • Umbria
    • Veneto
  • FOOD
    • Antipasti
    • Primi piatti
    • Secondi piatti
    • Dolci
  • PR/ADVERTISING
  • Search
  • Menu
  • Spinach and ricotta cannelloni - Italian Notes

Spinach and ricotta cannelloni

Cannelloni con ricotta e spinaci

I made one big mistake when I prepared these spinach and ricotta cannelloni: I neglected to take a photo of the dish right out of the oven, and it was gone before I had time to pick up the camera.

Homemade spinach and ricotta cannelloni  served in a rich cheese sauce is one of the most popular dishes in my family, and after half an hour in the oven the white and colourless appearance is gone and the cannelloni become appetizingly golden. Alternatively, you might try the red cannelloni with radicchio filling.

Ingredients

For the pasta
300 g flour (tipo 00)
2 egg yolks

For the filling
400 g ricotta cheese
200 g fresh spinach
Fresh oregano
2 tbsp grated parmesan
Grated nutmeg, salt, pepper

For the sauce
3 tbsp butter
3 tbsp flour
5 dl milk
3 tbsp grated parmesan
100 g mozzarella
Grated nutmeg, salt, pepper

Preparation

Make a mountain with the flour. Place egg yolks in the middle and start working the egg in the flour with a fork.
Knead the dough when all the moisture has been absorbed and run it through the greatest opening in the pasta machine ten times.
Gradually reduce the thickness of the pasta and leave it to rest on a clean kitchen towel.
Meanwhile prepare the cheese sauce

Melt butter in a casserole over low heat
Add flour and stir to a thick, smooth paste
Gradually stir in milk until you have a nice not too thick sauce
Stir in parmesan
Add salt, pepper and nutmeg to taste and mix with the mozzarella

Clean and boil the spinach to make it soft
Squeeze off excess water and chop the spinach with oregano
Mix spinach and oregano with ricotta, parmesan and nutmeg

Pour half the sauce into an oven proof tin
Cut the pasta into regular rectangles and blanch them in boiling water for 2 minutes
Place a line of ricotta filling at one end of the boiled pasta and roll the cannelloni round to form a tube
Place the cannelloni on top of the white sauce
When all the cannelloni have been rolled cover in the remaining white sauce. The dish becomes better, if it is given time to rest and settle, so you can make it hours in advance and just bake it before serving.
Bake the spinach and ricotta cannelloni at 180 C/350 F for 25 minutes before serving.

More filled pasta recipes:

Tasty pecorino stuffed ravioli from Sardinia – Culingionis

Tortellini with spinach and ricotta

Ravioli with Jerusalem artichokes

Fresh ravioli with ricotta filling

Real lasagne

Share this entry
  • Share on Facebook
  • Share on Twitter
  • Share on Google+
  • Share on Pinterest
  • Share on Reddit
  • Share by Mail
Spinach and ricotta cannelloni - Italian Notes

Uncooked the spinach and ricotta cannelloni look pale and uninviting, but it tastes fantastic when done.

4 replies
  1. Michele
    Michele says:
    June 26, 2012 at 10:42 pm

    Looks wonderful – I can’t wait to try making them. Buzzed.

    Reply
  2. Turkey's For Life
    Turkey's For Life says:
    June 28, 2012 at 8:43 am

    Even the uncooked version looks really yummy. Not surprised it was all gone as you took it from the oven. Not getting a photo gives you the excuse to make it again, soon. :)
    Julia

    Reply
  3. Leigh
    Leigh says:
    June 28, 2012 at 7:41 pm

    I make this – or a similar version but I’ve never made pasta from scratch. One day I’ll try it when I have loads of time.

    Reply
  4. admin
    admin says:
    June 29, 2012 at 8:00 am

    Hi Leigh, the funny thing about making pasta is that it doesn’t actually take loads of time once you’ve got the hang of it. Just loads of muscle (unless of course you’ve got an electric pasta machine, which I haven’t:)

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Followon TwitterSubscribeto RSS Feed

Booking

Booking.com

Rental cars

More about food

Antipasti recipes - Italian NotesANTIPASTI RECIPES

Primi Piatti - Italian Notes

PRIMI PIATTI

Secondi piatti - Italian Notes

SECONDI PIATTI

Dolci - Italian Notes

DOLCI

© Copyright - Italian Notes
  • Pinterest
  • Facebook
  • Instagram
  • Gplus
  • Twitter
Scroll to top

This site uses cookies. By continuing to browse the site, you are agreeing to our use of cookies.

OK