Ricotta and spinach cannelloni are a mainstay of Italian domestic cuisine, especially popular in central regions like Tuscany and Emilia-Romagna for family Sunday meals. Although the stuffed rolled pasta format has Catalan origins, Italy adopted it and perfected it with its fresh cheeses and garden vegetables. It is one of the dishes that best represents the concept of cucina della mamma.
Italian
Cannelloni Ricotta Spinach
Cannelloni Ricotta Spinach from Italy: traditional recipe step by step, with chef tips and clear times.
- Italy
- MAIN COURSES
- Vegetarian
- High protein
- medium
- lactosa
- gluten
35 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 22 g
- Fiber 3 g
- Carbohydrates 38 g
- Fat 26 g
- Sodium 580 mg
Story behind the dish
Preparation
Cannelloni Ricotta Spinach is a preparation from Italy with medium difficulty. Reserve about 70 minutes in total (35 for mise en place and preparation, 35 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 12 dry or fresh pasta cannelloni.
- Have ready: 400 g of fresh ricotta.
- Have ready: 300 g blanched fresh spinach.
- Have ready: 80 g of grated parmesan.
- Have ready: 1 egg.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blanch the spinach for 30 seconds in boiling water.
Blanch the spinach for 30 seconds in boiling water, drain well and chop finely, squeezing out all excess water. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Mix the drained ricotta with the chopped spinach
Mix the drained ricotta with the chopped spinach, the egg, half the parmesan and nutmeg, season with salt and pepper.
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Fill the cannelloni with the mixture using a pastry bag or…
Fill the cannelloni with the mixture using a pastry bag or a spoon, place them in a greased dish.
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Cover with the bechamel and a few tablespoons of tomato sauce…
Cover with the bechamel and a few tablespoons of tomato sauce distributed on top, sprinkle with mozzarella and remaining parmesan.
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Bake at 190 degrees for 30-35 minutes until the surface…
Bake at 190 degrees for 30-35 minutes until the surface is golden and bubbly. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Let rest for 5 minutes before serving with fresh basil leaves.
Let rest 5 minutes before serving with fresh basil leaves. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with San Marzano tomato sauce instead of bechamel.
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