RICOTTA AND SPINACH CANNELONI   
  Ingredients :
    Filling:
    2.2 lb (1 k) spinach, washed, cooked and chopped
    3 tablespoons unsalted butter
    1 ½ cup milk
    1 tablespoon flour
    1 lb (450 g) ricotta cheese
    1 egg
    ½ cup heavy cream
    ½ cup grated parmesan cheese
    ¼ teaspoon nutmeg
    Salt
    Pepper

    Tomato Sauce:
    5.5 lb (2.5 k) tomatoes, peeled, seeded, and chopped
    1 tablespoon sugar
    2 tablespoon basil, chopped
    2 tablespoon butter
    ½ cup cream
    Salt
    Pepper

    Pasta:
    12 rectangles 7 x 4 inches (13 x 9 cm) precooked or fresh lasagna pasta
    1 cup mozzarella cheese, grated

  Preparation:
Filling:
Melt butter in a medium size pan and add flour stirring.

Continue stirring while adding milk. Bring to a boil for 5 minutes.

Add spinach.

Force ricotta cheese through a strainer and stir into spinach mixture.

Finally add: heavy cream, parmesan cheese, salt, pepper and nutmeg. Set aside. Let cool 5 minutes before adding egg.

Tomato Sauce:
Place tomatoes in a pan together with sugar. Bring to a boil over moderate heat for 10 minutes. Add basil and cook for 5 more minutes.

Add butter, heavy cream and season. Set aside.

Pasta:
Cook pasta in a large skillet with boiling salted water. Cook fresh pasta 3 to 4 minutes, and precooked for 2 minutes.

Remove and dry on paper towels.

Place pasta on a working surface and spoon 2 rounded tablespoons of filling on one edge. Roll pasta to form a cylinder.

Spread some tomato sauce on the bottom of a baking dish.

Transfer canneloni to baking dish, seam side down.

Cover with rest of tomato sauce and prinkle grated mozzarella cheese on top.

Bake in oven 300° F (150° C) for 20 to 30 minutes, before serving.
 
        6 servings
       
 
  Back