How to prepare vegetarian cannelloni filled with ricotta and spinach at home: a light baked pasta but rich in flavour

Today the classic recipe for vegetarian cannelloni with ricotta and spinach, a baked pasta light but rich in flavour. When my partner asked me: "I prepare the cannelloni with ricotta and spinach?"I became suddenly aware of not having them ever made. This is because we always prepared in the family Cannelloni WITH CHEESE AND TOMATO, i Cannelloni TRADITIONAL SAUCE’ of course or at most i Cannelloni WITH PUMPKIN, MUSHROOMS AND SPECK.

So I thought maybe there are a lot of other people who have never made them and I decided to make them. I admit now that i vegetarian cannelloni with ricotta and spinach they are really delicious. On the other hand, the combination with ricotta and spinach (or beets or herbs) it is always amazing and is perfect for filling stuffed pasta such as ravioli or for preparing a tasty SAVORY PIE.

How to make perfect cannelloni: tips and variants

To prepare the cannelloni (either vegetarian or stuffed with meat or with cheese and tomato), we can use three types of egg pasta. The dry sheets for lasagna, you have to blanch for a minute before you can fill, so that they become pliable. The sheet of fresh egg pasta that you find in the refrigerated section of supermarkets. And which you can fill raw because it is very thin and flexible. And finally, you can prepare the EGG PASTA IN HOUSE and pull the sheet thickness and size you want.

Needless to say, the third option is that by better results and is one that I recommend. If you suddenly change your mind about cannelloni or you really don't have time but you like the combination of eggs and spinach, you can try the convenient and easy recipe of EGGS WITH SPINACH IN A PAN.

Let the Bechamel Sauce, the queen of sauces in the kitchen: don't make it too thick, because that will serve not only to soften but also to facilitate the firing of cannelloni. Finally the stuffed: I only put ricotta, Parmigiano Reggiano Dop and spinach, without eggs. Because the eggs harden the dough and I prefer it very soft. I feel like I've said it all, now run in the kitchen! Have a good day!

Cannelloni VEGETARIAN WITH CHEESE AND SPINACH (easy recipe)

Portions: 6 Preparation: 40 minutes Cooking: 25 minutes 25 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 3 voted )

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Ingredients

250 grams of egg for lasagne sheets

• FOR THE BECHAMEL SAUCE (BECHAMELLE)

1 litre of full cream milk

120 grams of double zero type flour

salt and pepper

50 grams of butter

Dop Dop Pecorino and Parmigiano Reggiano grated

• FOR THE FILLING

500 grams of sheep's ricotta

200 grams of spinach

salt and pepper

nutmeg

100 grams of Parmesan cheese After cheese

butter and parmesan for the surface of the cannelloni

butter to grease the Pan

Procedure

FOR THE BECHAMELLE SAUCE - Heat the milk. Place the butter in a pan, melt it over a low heat and add the flour. Mix quickly until you obtain a smooth and dense mixture. Start adding the hot milk, stirring constantly, to avoid forming lumps. You should gradually obtain a smooth batter. Once you have paid all the milk put the saucepan over low heat and continue stirring. Season with salt. The white sauce is ready when it begins to thicken veiling the spoon. Add a pinch of nutmeg, the pepper, the parmesan and pecorino according to your taste and stir until dissolved, then set aside.

FOR THE SPINACH - Bake for 10 minutes the spinach in a pan with a drizzle of extra virgin and 2-3 tablespoons of water: Salt lightly and cover so that steam is formed. If you use frozen spinach, Always cook in a pan with extra virgin olive oil (And if you like a little butter): cover and cook over low heat spinach. Never add water to baking frozen spinach.

Allow to cool the spinach and chop finely with a knife (do not put the hand mixer, otherwise you'll have a puree without consistency).

FOR THE CANNELLONI FILLING - Put the ricotta in a bowl and mix with a fork until reducing it in cream. Add the spinach, the Parmesan, nutmeg and season with salt and pepper. Stuff the cannelloni with the stuffing from the shorter side and twist them tight.

COOKING CANNELLONI - Preheat the oven to 180 degrees static. Grease the baking tray or the cocotte little cake, then pour the bottom rich bechamel. Place in casserole cannelloni stuffed with ricotta and spinach, one next to the other, and cover with bechamel.

Sprinkle the vegetarian cannelloni with the grated Parmigiano Reggiano and distribute a few flakes of butter on the surface. Cover the cannelloni with an aluminum foil and bake for 20 minutes, then remove the aluminum foil and bake for another 5 minutes. Cool the vegetarian cannelloni stuffed with ricotta and spinach for 5 minutes before serving. Bon appétit!