Cannelloni di ricotta e spinaci
Ingredients for the filling:
- 500 gr fresh spinach
- 400 gr ricotta cheese
- 2 eggs
- 100 fresh grated Parmesan cheese
- 1/4 tablespoon ground nutmeg
- black pepper
* * STEP 1: Steam spinach and mix the ingredients
To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don’t walk away — the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.
When spinach have coold down squeeze any excess of liquid out of it.
Put the steamed spinach in a large bowl and add ricotta cheese, eggs, pepper, ground nutmeg and fresh grated Parmesan. Add a pinch of salt and mix well.
* * STEP 2: Prepare besciamella sauce
Ingredients for besciamella *Béchamel is a flour-thickened milk sauce
- 4 tablespoons butter (1/2 stick)
- 1/4 cup all-purpose flour (white)
- 2 cups warm whole milk
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
Melt butter in a small, heavy saucepan over medium heat until foaming. Do not let brown. Gradually add milk and flour, and cook until just thickened, stirring often, about 5/10 minutes.
Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly.
* * STEP 3: Cannelloni!
- steamed spinach
- besciamella sauce
- 150 gr cannelloni, about 14/15 tubes
It is easy! Just follow the steps in the pictures below: