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
  • salt

spinach_steamed  ricotta  eggs 2  Parmigiano  nutmegs  black pepper  salt shaker

 * * 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

butter   all purpose flour  cup of whole milk  nutmegs  salt shaker

  • 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!

Ingredients:

    • steamed spinach
    • besciamella sauce
    • 150 gr cannelloni, about 14/15 tubes

cannelloni crudi  ripieno cannelloni  besciamella

It is easy! Just follow the steps in the pictures below:

riempire cannelloni  fill the cannelloni tubes and Carefully squeeze the filling into the cannelloni tubes so each one is filled right up

teglia cannelloni crudi  lay the cannelloni in the pan

teglia cannelloni crudi 2  cover the cannelloni with besciamella, then repeat again

cannelloni teglia finale  cover the cannelloni with besciamella and fresh grated Parmesan cheese and and bake for about 20 to 25 minutes until golden and bubbling.

Buon appetito!