Cannelloni stuffed with spinach and ricotta

Ingredients

• 300 g fresh leaf spinach
• 1 clove garlic
• 1 Shallot
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• nutmeg
• 400 g ricotta
• 1 egg yolk
• 3 tbsp semolina
• 3 tbsp freshly grated Parmesan
• 500 g diced canned tomatoes
• 1 tsp Dried oregano
• 12 cannelloni tubes
• 1 ball mozzarella (125 g)
• 200 g mixed leafy salad (e.g. sorrel, frisée, nasturtium)
• 4 tbsp olive oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Preheat the oven to 200 °C with upper and lower heat. Rinse, wash, trim, and dry the spinach. Peel and finely chop the garlic and shallot, then sauté them in a pot with hot oil until translucent. Add the spinach, let it wilt, and season with salt and pepper. Transfer to a cutting board, roughly chop, and mix with ricotta, egg yolk, semolina, and Parmesan; season again with salt, pepper, and nutmeg. Season the tomatoes with salt, pepper, and oregano, then pour two‑thirds into a baking dish.

2. 2.

   Fill a pastry bag fitted with a large tip with the spinach–ricotta mixture and pipe it into the cannelloni tubes. Arrange the filled tubes over the tomato sauce, drizzle with remaining sauce, and top with sliced mozzarella. Bake in the preheated oven for 25–30 minutes. Meanwhile, rinse, wash, and dry the salad; whisk together olive oil and white wine vinegar, season with salt and pepper, and drizzle over the salad arranged in bowls. Serve the freshly baked cannelloni atop the dressed salad.