Cannelloni (baked pasta tubes stuffed with ricotta and spinach)
Recipe Type: First Course (Primo)
Cuisine: Inter-regional, Emilia-Romagna
Author:
Prep time:
Cook time:
Total time:
Serves: 8
This is a classic dish in our home for Easter lunch. Sadly anyone who has had the frozen or ready-made versions of cannelloni may shudder at its mention but the real deal is exactly that. Fresh ricotta mixed with spinach and stuffed into pasta tubes can only be delicious. Layered with béchamel sauce and baked makes a delicious first course. If a layer of ragu is added, it becomes the feature dish that no one can get enough of.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09419-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09419″]
- 500 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-s/#go-spinach” target=”_blank”]spinach[/url], rinsed in several changes of water to remove all sand
- 500 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-RICOTTA” target=”_blank”]ricotta[/url], strained
- 100 grams[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-PARMIGIANO-REGGIANO-PDO” target=”_blank”]Parmigiano-Reggiano cheese[/url], finely grated
- 2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-e/” target=”_blank”]eggs[/url]
- pinch of [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-n/#go-nutmeg” target=”_blank”]nutmeg[/url]
- 250 grams cannelloni tubes
- 1 litre [url href=”https://www.livingalifeincolour.com/recipes/besciamella-bechamel-sauce/” target=”_blank”]bechamel sauce[/url]
- 1 recipe [url href=”https://www.livingalifeincolour.com/recipes/ragu-alla-bolognese-bolognese-meat-sauce-emilia-romagna/” target=”_blank”][i]ragù [/i]bolognese[/url] (optional)
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-s/#go-Salt” target=”_blank”]Sea salt[/url]
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BLACK-PEPPERCORN” target=”_blank”]Black pepper[/url], freshly ground
Instructions
- Preheat the oven to 180C.
- Cook the spinach in a large frying pan over high heat, covered.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-rotolo-08453-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com rotolo-08453″]
- When all the spinach has wilted, remove from the pan and add to a colander. Press the spinach out with the back of a wooden spoon to release as much moisture as possible. When cool, chop the spinach.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-rotolo-08493-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com rotolo-08493″]
- Mix the spinach with the ricotta, Parmigiano-Reggiano cheese, eggs, nutmeg and salt and pepper to taste.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-rotolo-08496-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com rotolo-08496″]
- Place the mixture into a pastry pan with a large nozzle (no larger than the circumference of the cannelloni tube you are stuffing). Pipe the filling into the cannelloni.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09470-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09470″]
- Evenly spread 1/2 cup of the béchamel into the bottom of a rectangular baking tray.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09466-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09466″]
- Top with the cannelloni. If you like, add a layer of ragu sauce on top.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09804-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09804″]
- Finish with the rest of the béchamel sauce spreading evenly.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09807-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09807″]
- Bake for 50 minutes or until the pasta is cooked through and the top is golden.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09812-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09812″]
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2018/03/meimanrensheng.com-cannelloni-09531-680×453.jpg” width=”680″ height=”453″ class=”aligncenter size-large” title=”meimanrensheng.com cannelloni-09531″]
