Cannelloni with Ricotta and Spinach

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
• 100 g heavy cream
• 100 g Parmesan (grated)
• 2 tbsp cold butter

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Mix ricotta with 1 egg and season with salt and pepper.

3. 3.

   Press in the garlic, stir in.

4. 4.

   Roast the pine nuts in a dry pan until golden yellow.

5. 5.

   Coarsely chop the roasted pine nuts and mix into the ricotta mixture.

6. 6.

   Wash, trim, and blanch the spinach in boiling salted water until wilted. Drain, shock, and pat dry. Squeeze out excess moisture with hands and coarsely chop.

7. 7.

   Add the chopped spinach to the ricotta mixture. Fill a piping bag fitted with a large nozzle with the filling.

8. 8.

   Pipe the filling into the cannelloni tubes.

9. 9.

   Grease an oven dish or four small ramekins and place the filled cannelloni inside.

10. 10.

    Whisk the cream with the remaining eggs, season with salt and pepper. Pour the egg‑cream over the cannelloni.

11. 11.

    Sprinkle parmesan on top and dot with cold butter pieces.

12. 12.

    Bake in the preheated oven for about 40–45 minutes.