Ricotta and Spinach Cannelloni

Ricotta and spinach cannelloni are a classic Italian dish, rich and flavorful. Here is the recipe to prepare them:

Ingredients

• 12 cannelloni (ready-to-use or to cook depending on the brand)
• 500 g of sheep’s milk ricotta
• 300 g of spinach (fresh or frozen)
• 100 g of grated Parmesan cheese
• 1 egg
• Nutmeg to taste
• Salt and pepper to taste
• 500 ml of tomato sauce
• 250 ml of béchamel sauce
• Butter to taste

Preparation

1. If you are using fresh spinach, wash and cook it in a little water for a few minutes. If you are using frozen spinach, let it thaw and squeeze out the excess water.
2. In a bowl, mix the ricotta with the egg, grated Parmesan, a grating of nutmeg, salt, and pepper.
3. Add the spinach to the ricotta and stir until you get a homogeneous mixture.
4. Fill the cannelloni with the ricotta and spinach mixture using a teaspoon or a piping bag.
5. In a baking dish, spread a thin layer of tomato sauce and place the filled cannelloni side by side.
6. Cover the cannelloni with the remaining tomato sauce and evenly distribute the béchamel on top.
7. Add a few flakes of butter on the surface and sprinkle with more grated Parmesan.
8. Cook in a preheated oven at 180 °C for about 30-40 minutes, or until the surface is nicely golden and crispy.

To add an even more Italian touch to an already local dish, you could consider using high-quality sheep’s milk ricotta and fresh spinach, possibly picked on the same day.

Curious Facts

Cannelloni are a type of pasta typical of Italy and are particularly loved for their shape that allows them to be stuffed with a variety of fillings. The ricotta and spinach version is one of the most traditional and appreciated for its simplicity and delicate taste.