Ingredients for cooking cannelloni with ricotta and spinach
Main products for 2 servings:
- Cannelloni pasta 8-10 pieces
- Spinach (frozen) 200-230 grams
- Garlic 1-2 cloves
- Ricotta cheese 200-230 grams
- Cheese "Parmesan" or "Grano Padano" 30-50 grams
- Vegetable oil (for frying) 2-3 tablespoons
- Salt to taste
- Ground black pepper to taste
- Purified water 3 liters (for cooking)
Products for Bechamel sauce in 2 servings:
- Wheat flour (sifted) 15 grams (1 tablespoon)
- Butter 30 + 20 grams
- Pasteurized whole milk 200 milliliters
- Cream (10-20% fat) 150-200 milliliters
- Salt to taste
- Ground nutmeg to taste
- Main ingredients: Garlic, Spinach, Milk, Cheese, Cottage Cheese, Cream, Flour, Macaroni
- Serving 2 servings
- World CuisineItalian Cuisine
Kitchen scales, cutting board, kitchen knife, paper kitchen towels, stove, speed, wooden kitchen spatula - 2 pieces, a tablespoon, deep pan (capacity 4 liters), measuring cup, grater, stewpan, slotted spoon, deep bowl - 2 pieces, dishcloth, oven, kitchen gloves, portioned plate.
Cooking cannelloni with ricotta and spinach:
Step 1: prepare the spinach and garlic.
So, if you want to pamper your family with a delicious breakfast, lunch or dinner, then proceed! First, put all the necessary ingredients on the countertop, peel the garlic cloves from the husk, crush them with the flat side of the knife, or cut them lengthwise into two halves and move on.
Step 2: stew the spinach.
We put the pan on medium heat and pour a little vegetable oil into it. After a few minutes, we dip the garlic into it, fry the vegetable for one to two minutes, so that it has time to dissolve its aroma, and remove.
Now we send frozen spinach to hot aromatic fat and simmer it, constantly stirring with a wooden kitchen spatula, for about 5-7 minutes or until the moisture evaporates completely. Then season the greens to taste with salt and black pepper. Thoroughly loosen everything until smooth and remove from the stove. We move the pan closer to the ajar window and cool its contents to room temperature.
Step 3: prepare the filling.
Meanwhile, we put in a medium fire a pot of purified water, let it boil. When the spinach has cooled, drop it into a deep bowl. We add all the Ricotta cheese there, mix these products with a tablespoon until a homogeneous consistency, taste it, if necessary, add more spices and shake everything again. We tighten the bowl with the finished filling with plastic wrap, put it in the refrigerator until use and return to the water that boils.
Step 4: prepare the pasta.
Add salt to the simmering liquid to taste and gently lower the Cannelloni paste. After boiling again, cook the flour products for 2-3 minutes, carefully stirring with a wooden kitchen spoon so that they do not stick together and do not stick to the bottom of the hot dishes. Then, using a slotted spoon, transfer the semi-finished pasta to a bowl of ice water and leave it on 3-4 minutesto cool. After that, dry the long tubes slightly, put them on a kitchen towel, previously spread out on the countertop, and proceed to the next step.
Step 5: prepare the bechamel sauce.
Now put on a medium fire a small nonstick pan or stewpan and melt a little butter in it, thirty grams is enough. When the fat melts, but does not heat up much, pour a tablespoon of sifted wheat flour into it.
Thoroughly loosen them to a homogeneous consistency without lumps and make sure that the mixture does not overheat, it should be warm, if very hot, it is better to remove from the stove for a couple of seconds, let it cool slightly and put it back again.
Then, in a thin stream, pour into the butter and flour passerovka all whole pasteurized milk.
Then we send the cream to the saucepan, while during this process we thoroughly shake the ingredients with a whisk or a spatula so that the workpiece for the sauce does not get lumpy.
After that, reduce the fire to the smallest level and cook everything until thickened, stirring continuously, otherwise it will burn! As soon as the sauce is compacted and acquires a structure of sour cream of 10-15% fat, season it with nutmeg, salt, loosen again until smooth and remove from the stove. We put a piece of butter on the surface of the snow-white mass so that the film does not form, and cover the stewpan with a lid.
Step 6: stuff the pasta.
Next, turn on and preheat the oven up to 180 degrees Celsius. Then we take the filling from the refrigerator and with the help of a teaspoon we firmly fill all Cannelloni tubules with the fragrant cheese and spinach mixture.
Step 7: prepare the pasta for baking.
Then we send half the “Bechamel” to the bottom of a non-stick or heat-resistant baking dish, spread the stuffed pasta on top of it and fill them with the rest of the sauce.
Through a small or medium grater, chop the half-finished dish with hard cheese and optionally sprinkle with an additional portion of spices.
Step 8: bake the cannelloni with ricotta and spinach.
We put the cannelloni with ricotta and spinach in the oven preheated to the desired temperature on the middle rack and bake for 25-30 minutesfor which pasta will reach full readiness and cover with a golden brown.
After that we pull the kitchen gloves on our hands, rearrange the resulting yummy on a cutting board, previously laid on the countertop, and let it cool slightly. Then, with the help of two wide kitchen spatulas, we spread the pasta in portions on plates and taste forwards!
Step 9: Serve the cannelloni with ricotta and spinach.
Cannelloni with ricotta and spinach is served hot as a main course. This dish does not need any additions, unless you can serve it together with the next portion of cream, sour cream or a fresh vegetable salad. Enjoy a delicious and easy-to-cook Italian culinary masterpiece!
Enjoy your meal!
- if desired, a little hard cheese can be added to the filling;
- it is better to fill the paste with the filling using a special confectionery syringe with a wide nozzle or a regular bag with a corner cut off at the soldered joint;
- an alternative to Parmesan or Grano Padano cheeses - any other hard and well melting, and ground black pepper - allspice, it is less sharp, but more fragrant;
- you can use fresh spinach, but in this case, its mass must be doubled. Such leaves also require more thorough preparation, first you need to remove large stems from them, pour greens with boiling water, cool in a bowl with ice water, put them in a colander, dry well and then stew in oil in a frying pan.