Cannelloni with ricotta and spinach

NOT USUAL "CANNOLI"

Are you looking for a typical Sicilian dish simple but effective? Here is the recipe of cannelloni with ricotta and spinach!

INGREDIENTS FOR 8 CANNELLONI

Flour 00 100 g
Eggs (about 1 medium) 55g;

FOR THE FILLING PROCESS

Spinach 250 g;
Ricotta vaccine 150 g;
Medium eggs 1;
Grana Padano grated 50 g;
Nutmeg powder 1 pinch;

Black pepper and salt.

FOR THE BÉCHAMEL SAUCE

Whole milk 500 g;
Flour 00 37 g;
Butter 50 g

TO GRATIN

Grana Padano DOP q.b.

PREPARATION

To prepare the cannelloni ricotta and spinach begin to make egg pasta. Pour the flour into a bowl, keeping a little ‘aside; add the egg lightly beaten, and knead the dough with your hands until you mix the ingredients. Then transfer the dough on a pastry board and work it again, adding the flour set aside to the need.

You will have to obtain a smooth and homogeneous compound, firm and elastic, to which you will give a spherical shape. At this point wrap it with food film and let it rest for about 1 hour in a cool and dry place so as to acquire the right elasticity.

While the pasta is resting, take care of the spinach. Pour the oil in a pan, add the garlic, let it brown and remove it. Pour the spinach, well washed and drained. Salt and cook covered for about 5 minutes until they are wilted. Once cooked, let them cool.

PREPARE THE BÉCHAMEL SAUCE

First you have to heat the milk. Now pour the butter into another pan and let it melt completely. At this point add the sifted flour and stir quickly. Then slowly pour the milk, now hot.

Stir continuously and flavor your béchamel sauce by adding a pinch of salt, pepper and a nutmeg crumble. Continue to cook over moderate heat for 5-6 minutes, until you get the desired density, then transfer the béchamel sauce into a glass bowl and cover with the contact film.

FILLING THE CANNOLI

At this point the spinach will be cold, transfer them to a cutting board and chop coarsely with a knife.

Pour into a large bowl, add the ricotta cheese, stir with a fork and also add the eggs. Mix well the ingredients. At this point transfer the mixture in a sac a poche and store in the refrigerator until use. Take back your egg dough dough that will have rested and reached the right elasticity and divide it in two. Pull each part of the dough so as to obtain a sheet about 2 mm thick.

Once you have your pasta rectangles blanch them one at a time for about 1 minute in boiling water, slightly salted. Drain and transfer them on a tray.

Place in the center of the dough sheet about 100 grams of filling with the sac a poche. Then roll the dough on itself to form cylinders. Now roll out 2 tablespoons of béchamel sauce in a baking dish.

Place your cannelloni inside the pan and cover with the remaining béchamel sauce, spreading it well.

Sprinkle with grated cheese and bake in a static oven preheated to 200 i. for 15 minutes. Then activate the grill mode at 230 º C. and cook for about 5 minutes until you get a golden crust;

You just have to serve your cannelloni with spinach still warm!

CONSERVATION

You can store cannelloni with ricotta and spinach in the refrigerator for 1-2 days in an airtight container. You can freeze the cannelloni both raw, then thaw in the refrigerator and cook in the oven; or cooked, then thaw in the refrigerator and heat in the oven.