Spinach and Ricotta Cannelloni Recipe

There are a seemingly infinite number of ways you can fill and make cannelloni. One of my favorites is with spinach and ricotta.

For the Filling:

• 1 lb fresh spinach
• 14 oz ricotta cheese
• 2 eggs
• 1 cup parmesan cheese
• 1 pinch nutmeg powder
• Salt and pepper

For the Bechamel:

• 1/2 cup parmesan cheese
• 2 cups milk
• 1/2 cup all-purpose flour
• 1/4 cup butter
• Pinch nutmeg
• Salt

For the Rest:

• Fresh Pasta (lasagne) sheets 7 oz / Dry Cannelloni tubes
• Extra Virgin olive oil

Instructions

1. Preheat your oven to 180°C (350°F).

Preparing the Filling:

1. Boil spinach in salted water for a couple of minutes.
2. Drain and squeeze out excess liquid, then finely chop and set aside.
3. In a bowl, mix chopped spinach with ricotta, eggs, parmesan, and salt.

Preparing the Bechamel:

1. Follow our bechamel sauce recipe (available on this page).

Preparing the Cannelloni:

1. Fill either the dry cannelloni tubes or roll up the fresh pasta sheets with the spinach and ricotta mixture.
2. For fresh pasta, lay out sheets, put the filling across the middle, and roll them up evenly.
3. Place the filled cannelloni in a pre-oiled baking tray.

Cooking the Cannelloni:

1. Cover the cannelloni with the prepared bechamel sauce and grated cheese.
2. Bake in the preheated oven for about 25 minutes.
3. Optional: In the last 5 minutes, switch to the grill setting for a golden top.
4. Remove from the oven, let it rest for a few minutes, then plate up and enjoy your delicious cannelloni!

Buon Appetito!”