Cannelloni with ricotta and spinach

Cannelloni with Ricotta and Spinach

Welcome to the delicious world of pasta! Today, I invite you to join me in preparing a recipe for cannelloni with ricotta and spinach, which will not only delight your taste buds but also add a touch of flavor to your dining table. This dish perfectly combines the creamy texture of the cheese with the freshness of the spinach, offering an unforgettable culinary experience. Let's get started!

Preparation Time
- Prep time: 30 minutes
- Baking time: 45 minutes
- Total time: 1 hour and 15 minutes
- Servings: 4

Ingredients
For the filling:
- 500 g cooked spinach, finely chopped
- 400 g ricotta
- 2 eggs
- 100 g grated Parmesan
- Nutmeg, salt, and pepper to taste

For the béchamel sauce:
- 50 g butter
- 50 g flour
- 500 ml milk
- Salt and nutmeg to taste

Other ingredients:
- 250 g lasagna sheets
- Olive oil
- 50 g grated Parmesan (for topping)
- 150 g diced mozzarella
- 150 g ragù sauce (meat sauce)

Step-by-Step Preparation

Step 1: Preparing the Filling
1. In a large bowl, combine the cooked and finely chopped spinach with the ricotta. It’s important that the spinach is well-drained to avoid excess moisture in the filling.
2. Add the beaten eggs and grated Parmesan. Mix well until all ingredients are fully integrated.
3. Season with nutmeg, salt, and pepper to taste. The nutmeg will add a subtle yet distinct flavor that pairs perfectly with the cheese.

Step 2: Preparing the Béchamel Sauce
1. In a saucepan, melt the butter over low heat. Be careful not to let it burn.
2. Once the butter is melted, add the flour. Stir quickly to form a 'roux' (a mixture of butter and flour), allowing it to cook for 1-2 minutes.
3. Gradually add the milk, whisking constantly to avoid lumps. Patience is key in this step!
4. Let the sauce simmer on low heat, stirring frequently, until it thickens. Season with salt and nutmeg to taste.

Step 3: Assembling the Cannelloni
1. Cut the lasagna sheets into rectangles of about 10x15 cm. These will serve as the base for the cannelloni.
2. Place 2 tablespoons of filling in the center of each dough rectangle and carefully roll it up to form a cylinder.
3. In a baking dish, grease the bottom with olive oil and spread 2-3 tablespoons of béchamel sauce. This step will prevent the cannelloni from sticking to the dish.
4. Arrange the cannelloni in the dish, side by side, and cover them with the remaining béchamel sauce. Make sure each cannelloni is well covered.

Step 4: Finishing and Baking
1. Pour the ragù sauce evenly over the cannelloni.
2. Sprinkle the grated Parmesan and diced mozzarella on top to create a golden and delicious crust.
3. Preheat the oven to 180°C (350°F) and place the dish inside. Bake for about 45 minutes, or until the cheese on top is golden and bubbly.

Serving
Let the cannelloni cool for a few minutes before slicing. Serve them warm, alongside a fresh green salad or a tomato with basil, to balance the rich flavors of the dish. A bottle of dry white wine can perfectly complement this meal.

Tips and Variations
- Tip: If you want the filling to be even creamier, you can add a splash of cream or another type of cheese, such as mozzarella, to the ricotta mixture.
- Variation: You can experiment with vegetables like zucchini or mushrooms, adding them to the filling for extra flavor and texture.
- Storage: This dish can be kept in the refrigerator for 2-3 days and can be frozen, making it perfect for a quick meal on busy days.

Nutritional Benefits
This dish is rich in protein, thanks to the ricotta and eggs, and contains a good amount of vitamins and minerals from the spinach. Additionally, the béchamel sauce adds a source of calcium. Each serving of cannelloni with ricotta and spinach contains approximately 450-500 calories, depending on the ingredients used.

Frequently Asked Questions
1. Can I use whole grain lasagna sheets?
Yes, whole grain lasagna sheets are a healthy and tasty alternative.

2. How can I make cannelloni easier?
If you want to save time, you can use pre-cooked lasagna sheets that don’t require boiling beforehand.

3. What sauces can I use instead of ragù sauce?
You can substitute ragù sauce with a simple tomato sauce or pesto for a vegetarian option.

Conclusion
Now that you’ve learned how to prepare this delicious cannelloni with ricotta and spinach, don’t hesitate to include it in your weekly menu. It’s a versatile dish, perfect for a family dinner or to impress guests. I invite you to explore other pasta recipes, such as lasagna or ravioli, for a complete culinary experience! Enjoy your meal!