Spinach & ricotta cannelloni! (-48 weeks)


Recipe 100: this is another italian classic and for my french friend’s birthday party we choose to have something ready to hot up in the oven and to eat with the guests directly with the nice french quiches she made… the italian answer to that can just be cannelloni!

The ingredients for 4 people are: 300 gr of boiled spinach (I suggest you to buy some frozen ones), 350 gr. of ricotta, 1 box of cannelloni pasta from Sainsbury’s or 8-10 lasagne, nutmeg, salt, a bit of olive oil, 2 sage’s leaves, 80-100 gr of Parmesan and then the ingredients for the besciamella that you can find here.

You can start preparing some Besciamella: put the butter, flour and milk in a pan and mix until they become a cream. Add some salt and nutmeg before it’s ready and then put it in a large container.

Put on the fire some water for the lasagne and in the meantime cook or defrost the spinach, add the sage leaves cut in little pieces, and then pass them in a hot pan with some olive oil, salt and pepper. Cook them a bit, just to give some more taste and leave them there until cold.

When the water is boiling, you can put 2 or 3 lasagne to cook at the time. Waiting for them, you can mix together in a bowl the ricotta, 20 gr of Parmesan, the boiled spinach and a bit of nutmeg. The filling for the cannelloni is ready.

Check the lasagne now and be very careful to don’t let them stick between each other. When these are ready just take them out and put in a plate to cool down. Put in the water other 2-3 and repeat the same.

Waiting for the pasta to cool down you can add 40gr of Parmesan to the besciamella, mixing with a whisk and you can start to spread half of it in the baking pan where you will place the cannelloni. Remember it’s always better to put some butter before than the besciamella, just to don’t make the pan sticky.

When the pasta is ready just put some spinach filling inside and roll up them to create a cannellone and place them on the pan. If you are using cannelloni pasta, just push inside the filling and place them on the pan.

Keep on doing the same until the end and then cover it all with the besciamella remained before.

At this point you will just need to cover it with parmesan and put in the oven for around 30 minutes at 200 degree for the lasagne and 40 minutes always at 200 if they are cannelloni ready to be filled but not precooked.

Buon appetito!

PS. Mamy che buoni!!! pero’ dato il tempo risicato io non ho usato le lasagne ma i cannelloni gia’ proti da riempire che vendono qui. Lo so che tu li fai di piu’ con le crepe che vengono piu’ leggeri, ma devo dire che anche questi erano buonissimi. e poi la tua besciamella non ha rivali!

3 responses to “Spinach & ricotta cannelloni! (-48 weeks)

  1. Many many thanks for that. It was a great birthday dinner.
    I think I’ll put in my CV now “expert in Italian food”… not for cooking but for tasting
    Thanks again

  2. il mio piatto preferitoooooooo!!!!!!!!🙂

  3. e allora vieni a provarli dal vivo no??? che magari ti faccio fare pure 2 crepes da Nat!
    Bacio

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