Cannelloni with ricotta and spinach: the recipe step by step

Cannelloni with ricotta and spinach, here is the recipe to prepare one of the most popular first courses of our tradition at home, a vegetarian variant of the classic cannelloni with meat.

Cannelloni stuffed with ricotta and spinach, here is the recipe to prepare one of the at home first dishes best known of our tradition, vegetarian variant of the classic cannelloni with meat. Contrary to what we may think, they are very simple to make once the fresh pasta sheet has been prepared.

We recommend using fresh spinach, seasonal and possibly organic or at least zero km, and a little refined flour for the bechamel. It is a dish that can be served on special occasions and that can be prepared in advance and then reheated if necessary.

Index

Ingredients

500 gr of spinach already cleaned
500 ml of milk
50 gr of type 1 flour
50 g butter
nutmeg to taste
Salt to taste
pepper to taste
250 g cheese
1 egg
250 gr of fresh egg puff pastry

Preparation Time:
50 minutes
Cooking time:
20 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare ricotta and spinach cannelloni: procedure

Boil the spinach in very little boiling water, drain and let them cool, once cold squeeze them well,
prepare in the meantime, the béchamel by melting the butter in a large pot, then add the flour, salt, nutmeg and pepper and mix, when they mix, pour the milk and cook until it thickens, stirring constantly,
when cooked cover the béchamel with food film in contact.

Shred finely the spinach, put them in a large bowl, mix them with the ricotta and the egg and transfer everything into a pastry bag.
Cover up now the bottom of a pan with half of the béchamel e
boil one sheet at a time in boiling salted water, drain it by removing it from the water if possible with tongs e

put it on a plate, open it immediately and stuff one of the two longer sides with the spinach filling,

wrap around the dough on the same plate and place it in the previously prepared pan,
continue like this until you finish the ingredients and cover the cannelloni with the remaining béchamel,

bake and bake in a preheated oven at 180 ° for about fifteen minutes and then continue cooking with the grill for another five minutes.
Cooking when finished, take out and serve the ricotta and spinach cannelloni while still hot.

NB

If you do not have a pastry bag available, it is possible to fill the pastry using two teaspoons, however we recommend the pastry bag because the filling is shared equally with it.