Spinach and Ricotta Cannelloni
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Recipe Overview
Overview
Spinach and Ricotta Cannelloni is a delightful dish that brings the essence of Italian cuisine right to your table. The process begins with making a flavorful sofrito, which serves as the base for the rich tomato sauce. The combination of sautéed onions, celery, and carrots creates a depth of flavor that elevates the dish. The filling, made from fresh spinach and creamy ricotta, is both nutritious and satisfying.
The homemade pasta adds a personal touch, allowing you to control the thickness and texture. Kneading the dough by hand is a rewarding experience, and rolling it out to the perfect thickness ensures a delightful bite. After blanching the pasta sheets, they are ready to be filled with the savory ragu and rolled into cannelloni.
Baking the assembled cannelloni with a generous layer of sauce and a sprinkle of cheese creates a beautifully golden crust. The final result is a comforting dish that is perfect for family dinners or special occasions. Each bite is a harmonious blend of flavors, making it a true classic that will impress your guests and satisfy your cravings.
Recipe Details
Steps & Tips
Finely chop the celery, carrots, and onion.
Remove the casing from the sausage and break it up.
Add crumbled sausage to hot oil and let it sizzle.
Add chopped vegetables to the sausage and cook for 5 minutes.
Stir in ground beef and let the mixture brown over high heat.
Add wine and simmer until it reduces.
Add tomato puree and rinse out the jug with a little water.
Add a pinch of salt and stir.
Tip: Stir the sauce one last time before covering to ensure even flavor distribution.
Cover with a lid and cook over low heat for an hour.
Set aside 250g of the Ragu for later.
Add cheese to the remaining Ragu with the heat turned off.
Put the mixture in the fridge to cool down.
Put flour and egg into a bowl and mix together.
Transfer the dough to the counter and knead by hand.
Wrap the bowl of dough in film and let it rest for an hour.
Tip: Let the dough rest at room temperature for better texture.
Cut the rested dough in half and cover one half with film.
Roll the dough in the pasta machine from largest to smallest thickness.
Cut the sheet into eight rectangles.
Blanch pasta sheets in boiling water for about a minute.
Transfer them to cold water.
Tip: Transfer pasta sheets to cold water to prevent overcooking.
Lay the pasta on a tray and stuff with Ragu, leaving a couple of cm at the edges.
Roll up the sheets to form the cannelloni.
Spread a layer of béchamel on the bottom of the tray.
Arrange the cannelloni on top.
Pour the béchamel over the cannelloni.
Add the reserved Ragu on top.
Top with grated Parmesan.
Tip: Top with grated Parmesan for added flavor.
Put the pan in the oven at 200° for 15 minutes.
Switch to grill mode at 240° for about 5 minutes.
Tip: Switch to grill mode for a lovely golden crust.
Serve the piping hot cannelloni.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Cannelloni is a type of pasta that is typically stuffed with various fillings, such as cheese, meat, or vegetables.
- •The secret to a good sauce is to start with a well-prepared sofrito, which enhances the overall flavor.
- •Blanching pasta sheets before stuffing helps prevent them from sticking together.
- •Using a mix of cheeses can elevate the flavor of the filling, adding depth and richness.
