Cannelloni with Cheese Sauce

Ingredients

• 200 g ricotta
• 3 eggs
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 2 tbsp pine nuts
• 400 g spinach
• 16 cannelloni
• 1 tbsp oil
• 150 g heavy cream
• 200 g Parmesan (freshly grated)
• 2 tbsp cold butter

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Beat the ricotta with one egg and season with salt and pepper. Add the pressed garlic, mix well. Toast the pine nuts in a dry pan until golden yellow. Roughly chop them and fold into the ricotta mixture. Wash, trim, and rinse the spinach; blanch it briefly in boiling salted water until wilted. Drain, shock in cold water, then let drain. Squeeze out excess moisture with your hands and roughly chop. Stir the chopped spinach into the ricotta mixture. Fill a pastry bag fitted with a small nozzle with the filling. Pipe the filling into each cannelloni tube. Grease a baking dish and arrange the stuffed tubes inside. Whisk together the cream, remaining eggs, and 100 g parmesan; season with salt and pepper. Pour this egg‑parmesan‑cream mixture over the cannelloni. Sprinkle the rest of the parmesan on top and dot with cold butter pieces. Bake in the preheated oven for about 40–45 minutes.