Cannelloni with fresh tomato sauce with ricotta and spinach recipe

Cannelloni with fresh tomato sauce with ricotta and spinach


The cannelloni with ricotta and spinach are a typical first course and home of the Italian tradition , made with small variations in many regions of our country ; they represent the classic dish of pasta filled Sunday with the family, often prepared on feast days ; their success is due to the fact that they are a really versatile dish and very tasty .

The cannelloni with ricotta and spinach are formed by rectangles of rolled pasta stuffed with ricotta cheese , spinach, Parmesan cheese and spices.

The cannelloni with ricotta and spinach are a rich and tasty dish , suitable for non-meat eaters !

Ingredients

16 dried egg pasta cannelloni or 8 sheets dried or fresh (about 200 grams )

For the filling

500 g fresh spinach
Ricotta 400g
2 eggs
Parmigiano Reggiano cheese 100g
Nutmeg powder 1 large pinch
Ground pepper to taste
Sale q.b.

for the sauce and cover

Grated Parmesan cheese 50 gr
Milk 500 ml
50 gr flour 00
Butter 50 gr
Sale q.b.
Nutmeg q.b.
Extra virgin olive oil q.b.

Preparation

To prepare the cannelloni with spinach and ricotta cannelloni , you can buy dried pasta , ready to fill and bake , or use fresh egg pasta , preparing yourself or by using , for example, the sheets of fresh pasta for lasagna, both that fresh , dried , available in every supermarket , which will then be rolled up. Begin to prepare the filling: cleanse fresh spinach and boil in a little salted water ; then put them to drain , squeezing thoroughly in order to remove more cooking water as possible. As soon warmed , chop finely with a knife or with the crescent moon .
Cannelloni with ricotta and spinach
Place the spinach in a bowl with the ricotta , eggs, pepper and nutmeg , and finally the grated cheese.


Stir well and mix everything evenly with a spoon, then add salt . Prepare the sauce : heat the milk, speziandolo with pepper and nutmeg ; Melt the butter in a saucepan on low heat and add the flour . Stir with a whisk quickly spiral to avoid lumps . When the flour is completely mixed , add the hot milk, and salt , stirring constantly , allow to thicken everything.

Now we can make the cannelloni : Blanch the ravioli or cannelloni in salted water for 1-2 minutes and then put them out to dry on a clean tea towel ( you should read the instructions on the package , because it may not be necessary to boil the pasta before fire it , especially if it is fresh or if you did it at home). We used sheets of 20 cm long and 15 cm wide . Place in the center of each pastry a couple of tablespoons of filling ( for our pastry are about 130 gr) then roll it up on itself to form cylinders. If you use ready-made cannelloni , filled with a sac- à -poche ( with large nozzle and a smooth finish) with a mixture of ricotta and spinach cannelloni and stuffed them one by one .
Cannelloni with ricotta and spinach
Halve each cylinder and here's your cannelloni. Arrange them on a well oiled baking dish and cover the bottom with a couple of tablespoons of bechamel sauce and then cover them entirely with the other .

Sprinkle with grated Parmesan cheese and bake at 200 degrees for 20-25 minutes, using the grill for the last 5 minutes in order to brown the surface of spinach and ricotta cannelloni . Here are your ready cannelloni with ricotta and spinach !