Cannelloni Agli Spinaci E Ricotta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 cannelloni
- 600 g spinach leaves (frozen)
- 1 small onion (s), red
- 1 clove (s) garlic, pressed
- 20 g butter
- 250 g ricotta
- salt and pepper
- nutmeg
- 50 g parmesan, freshly rated
- Butter for the mold
For the sauce:
- 300 ml milk
- 25 g butter
- 25 g flour
- salt and pepper
- nutmeg
- some vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves (preferably a day in advance). Dice the onion and sweat in a pan with butter until translucent, then add the thawed spinach leaves and the pressed garlic clove and fry for a few minutes.
- Put the ricotta in a separate bowl and add the finished spinach leaves. Season to taste with salt, pepper, nutmeg and 1 well heaped teaspoon of grated Parmesan and mix well.
- Now fill the cannelloni with the mixture. In my opinion, this works best with a small, long-handled spoon, but you can also try a piping bag with a large spout.
- Place the filled cannelloni side by side in a buttered baking dish. There will probably be leftover spinach and ricotta filling, this will be spread over the first row of cannelloni and another row of the rolls will be placed on top.
- For the bechamel sauce, melt the butter, add the flour and sauté lightly. Add the milk in sips until all the milk is in the saucepan and stir without lumps. Season to taste with the spices.
- Finally, spread the bechamel sauce over the cannelloni, then spread the 50 g parmesan cheese over the sauce. Gratin everything in a preheated oven at 200 ° C for about 30 minutes. Serve immediately.
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