Homemade Cannelloni with Ricotta Spinach Filling
Homemade cannelloni filled with ricotta and spinach is a recipe featuring fresh leafy vegetables. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g spinach
- Salt
- 1 Garlic clove
- 250 g ricotta
- 1 egg
- 100 g Parmesan (block)
- pepper (ground)
- Nutmeg (freshly grated)
- 12 cannelloni (no pre-cooking)
- Olive oil (for the dish)
- 6 tomatoes
- 50 ml dry white wine or broth (a splash)
- basil (for garnish)
Instructions
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1.
Wash, trim and blanch spinach briefly in salted water. Shock in ice water, drain and pat dry, then finely chop. Peel and finely chop garlic. Mix well-drained ricotta with spinach. Add egg and half of grated parmesan. Season with pepper, nutmeg and salt if needed. Combine into a smooth, spreadable cream. Fill a pastry bag. Spoon the filling into each cannelloni and arrange side by side in an oiled baking dish.
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2.
Preheat oven to 200°C (400°F) with fan or conventional heat.
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3.
Peel tomatoes after blanching, quarter them, remove seeds and dice small. Scatter over the stuffed pasta and drizzle a little wine. Sprinkle remaining parmesan on top and bake for about 30 minutes until golden brown. Add more liquid if necessary.
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4.
Serve garnished with basil.
