Cannelloni with ricotta and spinach
Write a review
Prep Time
1 hr
Prep Time
1 hr
  1. 12 sheets lasagne EGG
  4. 100 grams mascarpone
  5. 1 deciliter FRESH CREAM
  6. 1 teaspoon BUTTER
  7. t tablespoon. Grated Parmesan cheese
  8. 1 teaspoon. NUTMEG
  9. to taste SALT
  10. to taste. PEPPER
  1. Preparation of cannelloni to spinach and ricotta
  2. 1) To make the recipe for cannelloni spinach begins to prepare the sauce: Peel the garlic and let it fry in 4 tablespoons of oil, then delete it and add the tomatoes. Season with salt and pepper, combine 3-4 basil leaves and cook for 20 minutes.
  3. 2) Prepare the filling for cannelloni mixing in a bowl the eggs, minced meat, crumbled sausage, provolone cheese, chopped ham, a few leaves of marjoram and 2 tablespoons oil. Add a pinch of salt, freshly ground pepper, a little 'pepper and a sprinkle of nutmeg.
  4. How to cook and serve the cannelloni
  5. 1) Lessa cannelloni for 2-3 minutes in boiling salted water. To prevent sticking add water 2 tablespoons oil. Scola cannelloni al dente and pass them under cold water to stop the cooking and lower the temperature.
  6. 2) Stretch the cannelloni cooked on a towel and, with the help of a spoon, Stuff with a little 'of the prepared stuffing.
  7. 3) Arrange the cannelloni to JFK on a buttered casserole dish and cover them with plenty of sauce and a generous sprinkling of Parmesan. Cover the pan with aluminum foil and bake at 180 ° C 350 ° F or 30 minutes. After half an hour has passed, discover the pan, raise the temperature to 200 degrees° C (400 degrees° F) and cook for another 10 minutes. Serve warm cannelloni with the remaining sauce.
Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others, it is enough to use a more dilute sauce or filling.