Cookbook First Courses

RICOTTA AND SPINACH CANNELLONI

First Courses

Difficulty	People	Time

Easy	5	90 minuti

Ingredients

450 g	spinach
250 g	fresh pasta
500 mL	bechamel Sterilgarda
300 g	fresh ricotta cheese Sterilgarda
2	egg
15 g	olive oil
q.b.	grated cheese
q.b.	salt
q.b.	pepper
q.b.	butter

Prepare this recipe with:

Preparation

Put the oil in a pan and add the spinach, salt and pepper; let it cook until it is wilted.
Place the spinach on a cutting board and chop coarsely with a knife.
In a large bowl, combine the spinach, ricotta and eggs, mixing everything together and seasoning with salt and pepper.
Place the dough in the refrigerator to rest.
Cut the fresh pasta into 10-12 cm long rectangles and boil them for a couple of minutes in plenty of salted water.
Place them on a clean tea towel to absorb excess water.
Stuff them with a spoonful of spinach mixture and roll up from the shortest side.
Spread two/three spoonfuls of béchamel sauce on the bottom of a baking dish and place the stuffed cannelloni.
Cover with the remaining béchamel and grated cheese.
Cover with tin foil and bake at 200° for 20 minutes; remove the tin foil and continue cooking for another 10-15 minutes.
For better browning, turn on the grill function and cook for another 5 minutes.

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