Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni is a light meal loved by young and old alike and typically a Sunday meal in Italy. But we love it any time!
Equipment
- Saucepan
- Mixin bowl+spatula
- Baking tray 25X36 cm
- Piping bag or teaspoon
Ingredients
- 26 pcs cannelloni tubes 1 pack
- 400 g fresh spinach organic
- 500 g Ricotta cheese 2 packs
- 200 g hard cheese grated
- 3 pcs eggs organic
- 1 glass white wine dry
- 4-5 pcs garlic cloves organic
- 1 tin organic chopped tomatoes (blended) or organic passata jar
- 1 tsp spices (rock/sea salt, black ground pepper, ground nutmeg ) 1 tsp of each
Instructions
- Place empty tubes in the tray to check how they feet and establish how many you will need.
- Preheat the oven to 170°C/338°F/gas mark 3
- Wash and drain the spinach.
- Place two cups of cold water in a saucepan and bring to boil. Add the spinach, reduce the heat and simmer for 20-30 seconds until it softens.
- Cool the spinach under cold water to stop it from boiling and preserve the vivid green colour. Drain.
- In a large bowl, empty the Ricotta packs, add the battered eggs, cooled spinach, smashed garlic and spices. Mix well.
- Use a piping bag or a teaspoon to fill the cannelloni tubes with this paste.
- Place the filled tubes in the tray. If you have any left-over paste, spread it on top of the tubes.
- Spread the puréed tomatoes over the tubes.
- Pour a glass of white wine on the side of the tubes; together with the tomato purée, it will help soak the pasta tubes during cooking.
- Place the tray on the middle rack in the oven and nake for 40 minutes.
- Five minutes before the time is up, remove the tray from the oven, add the grated hard cheese and bake for the remainder of the time.
- When ready, allow a few minutes to slightly cool, then serve, preferably with a glass of white wine.
Notes
Cannelloni with spinach and Ricotta cheese is best fresh but can be kept in the fridge for a maximum of three days, covered with aluminium foil. You could also store them in the freezer for up to two months. Defrost and reheat before serving.