Today we're making ricotta and spinach cannelloni, a traditional Italian dish which everybody loves. It's an easy recipe, even though it involves several steps. I recommend following the same order as you see in the video for the preparations: start with the tomato sauce, then make the filling (so that the spinach will have time to drain and cool down a bit) and finally the béchamel/white sauce, which needs to be used immediately so that it won't thicken too much. If you still notice that it's too thick, simply add hot milk to it and stir (off the stove!) and it will be perfect again. In the video you can see each step in detail. These quantities suffice for 16 cannelloni. If you make less or more, just modify the quantities of all ingredients proportionally.
Ingredients for 16 cannelloni:
500 g tomato purée
2 cloves of garlic
500 ml milk
40 g butter
40 g flour
500 g frozen spinach or 1 kg fresh spinach
350 g ricotta
1 egg
16 lasagna sheets
grated Parmesan cheese
salt
pepper
nutmeg
extra virgin olive oil
0:00 How to make the tomato sauce
1:20 Preparing the ricotta and spinach filling
4:12 How to make béchamel (white sauce)
6:00 Cooking the pasta
6:43 Assembling and baking
8:57 Final result
If any steps are not clear, feel free to ask any questions in the comments and I'll be happy to help. I will be also super happy if you let me know if you tried this recipe and how it turned out ;)
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