Cannelloni with ricotta and spinach

4 servings

45 minutes

Cannelloni with ricotta and spinach is an elegant and refined dish of European cuisine, embodying the Italian passion for pasta and cheese. Its history begins in sunny Italy, where the traditions of making stuffed pasta are passed down through generations. Delicate ricotta, the rich aroma of spinach, and light nutty notes of nutmeg create a harmony of flavors, while the 'Béchamel' sauce adds softness and a creamy texture to the dish. Cannelloni baked under a layer of gooey parmesan acquire a golden crust that awakens appetite and delights from the very first bite. It is the perfect treat for a cozy family dinner or festive gathering where everyone can enjoy the exquisite combination of Mediterranean culinary flavors.

Energy value per serving

• Calories: 611.7
• Proteins: 27.4g
• Fats: 43.2g
• Carbohydrates: 28.2g

Ingredients

• Cannelloni pasta: 12 pc
• Ricotta cheese: 500 g
• Spinach: 150 g
• Parmesan cheese: 70 g
• Onion: 1 pc
• Butter: 80 g
• Milk: 500 ml
• Wheat flour: 60 g
• Salt: 2 tsp
• Ground black pepper: 2 tsp
• Nutmeg: 1 tsp

Cooking steps

1. Prepare béchamel sauce. In a deep pan, melt 60g of butter, add flour, and while stirring intensively, pour in hot milk, season with salt and nutmeg, bring to a boil, then turn off.

   Required ingredients:

   • Butter: 80 g
   • Wheat flour: 60 g
   • Milk: 500 ml
   • Salt: 2 teaspoons
   • Nutmeg: 1 teaspoon

2. Pour boiling water over the spinach and cook on medium heat for a few minutes. Then squeeze out the spinach and chop it coarsely.

   Required ingredients:

   • Spinach: 150 g

3. Sauté the onion in butter until golden brown.

   Required ingredients:

   • Butter: 80 g
   • Onion: 1 piece

4. Add spinach and ricotta to the onion, mix. Lower the heat, season with salt and pepper, add 2/3 grated parmesan, and mix.

   Required ingredients:

   • Spinach: 150 g
   • Ricotta cheese: 500 g
   • Salt: 2 teaspoons
   • Ground black pepper: 2 teaspoons
   • Parmesan cheese: 70 g

5. Place the ricotta and spinach filling in a pastry bag and fill the cannelloni.

   Required ingredients:

   • Ricotta cheese: 500 g
   • Spinach: 150 g
   • Cannelloni pasta: 12 pieces

6. Spread part of the béchamel sauce on the bottom of the dish. Place the cannelloni in the dish, pour the remaining sauce on top, and sprinkle with grated Parmesan.

   Required ingredients:

   • Parmesan cheese: 70 g
   • Wheat flour: 60 g
   • Milk: 500 ml
   • Salt: 2 teaspoons
   • Nutmeg: 1 teaspoon

7. Bake for 30 minutes at 190 degrees. Remove from the oven and let it rest for 10 minutes. Garnish with basil leaves and enjoy.