Cannelloni Ricotta and Spinach is one of the most loved traditional Italian recipes. A warm and rich recipe perfect to be enjoyed and shared with the family during the weekend. Follow the recipe of Chef Salvatore from our Ripasso Restaurant in Bray and learn how to make some fantastic Cannelloni at home!
Cannelloni Rummo x 1
Antonella Tomato x 1
Parmigiano Reggiano grated 100g
Ricotta 250g x 2
Fresh Spinach x 500g
Egg x 1
Butter x 20g
Flour 00 x 20g
Fresh Milk 200ml
For the stuffing:
In a sauce pan cook the spinach with a spoon of butter and a pinch of sea salt for 5 minutes.
Let them cool down then chop them finely and mix them with the Ricotta, incorporate 1 egg and salt and mix everything well.
With the help of a sac a poche stuff the Cannelloni.
For the Tomato sauce:
With a blender mix the tomato Antonella until smooth. Add it to a hot pan with a drop of olive oil, basil, salt and garlic. Cook it for 5 minutes, remove the garlic and keep it a side.
For the Béchamel sauce:
In a non-sticky pan add the butter, once melted add the flour. When the roux start forming add the milk with a pinch of salt and cook it until boils.
Now in a baking tray add a scoop of tomato sauce at the bottom forming a thin layer. On top of it place the cannelloni stuffed. Cover everything with the bechamel sauce and a bit of the toamato sauce left. Sprinkle with Parmesan. Cook it for 20 minutes in a pre-heated oven at 200 Celsius.