Cannelloni Ricotta Spinaci

 

Filling

1 pound (450g) frozen spinach

1 1/2 cups (375g) ricotta

1 cup (100g) freshly grated parmesan cheese

1-2 garlic cloves

1 egg

dash fresh nutmeg

salt & pepper to taste

1. defrost spinach, place in a colander and press out most of the water

2. place rest of ingredients in a food processor and pulse until you have a homogeneous mix

Sauce

2 tablespoons (30ml) olive oil

1 small onion, chopped

3 garlic cloves, thinly sliced

chili flakes to taste

1 tablespoon tomato paste

2 cups (500ml) passata

1-2 cups (250-500ml) water

1/2 tablespoon brown sugar (optional)

1 bunch of fresh basil leaves, chopped

salt & pepper to taste

1. heat olive oil. Add onion and cook translucent. Add garlic and cook without browning. Add chili flakes and tomato paste and cook briefly

2. add passata and water, basil leaves, salt and pepper. Simmer half covered for 30 minutes

Sauce Béchamel

2 cups (480ml) whole milk, heated but not boiled

1/4 cup (50g) butter

4 tablespoons (50g) flour

1/2 teaspoon salt (adjust to your taste)

dash of nutmeg

pepper to taste

1. melt butter over low heat. Add flour and whisk vigorously to prevent lumps. Stir until mixture is smooth. Cook for 30 seconds 

2. pour the milk slowly over the flour/butter mixture whisking continuously until you have a fairly thick consistency. Season with salt, pepper and nutmeg

Assembling 

1. pour tomato sauce on the bottom of a baking dish

2. using a piping bag, fill dry cannelloni with spinach/ricotta mix. Arrange on top of tomato sauce

3. top with béchamel sauce, and sprinkle generously with freshly grated parmesan cheese

4. bake at 375°F (180°C) for 30-40 minutes