Spinach and Ricotta Cannelloni
Prep time: 55 minServes: 4
Pairs with
The creaminess of béchamel and earthiness of spinach need a wine with enough acidity to cut through — a medium-bodied white or a light red with fruity notes.
Ingredients
- 12 cannelloni tubes (or fresh lasagne sheets to roll)
- 500g fresh spinach
- 400g ricotta
- 100g parmesan, grated
- 1 egg
- Nutmeg
- Salt, black pepper
- Béchamel: 50g butter, 50g flour, 500ml milk, salt, nutmeg
- 400g passata
- 2 garlic cloves, minced
- Mozzarella for topping
Method
- 11. Wilt the spinach with garlic until collapsed. Squeeze out all moisture thoroughly.
- 22. Mix spinach, ricotta, half the parmesan, egg, nutmeg, salt and pepper.
- 33. Fill the cannelloni tubes with the mixture (or place filling on lasagne sheets and roll).
- 44. Béchamel: melt butter, stir in flour, add milk gradually while whisking. Cook 5 minutes. Season.
- 55. Pour passata into the bottom of a baking dish. Arrange cannelloni on top.
- 66. Pour béchamel over, sprinkle remaining parmesan and tear over mozzarella.
- 77. Bake at 200°C for 30 minutes until golden and bubbling.