Cytotec online Spinach and Ricotta Cannelloni: a typical Sunday lunch first course! Light and mild, it’s a great alternative to classic cannelloni with meat stuffing. You can make them in advance, even the day before, and bake them just before serving.
When I was a child, my granny used to make cannelloni pasta at home on Saturday afternoon, with egg fresh pasta dough… Well that was something! For my convenience, I’ve bought cannelloni ready to use, and the recipe has resulted to be great anyway, but if you would like to make them by yourselves, here you have the recipe to make homemade egg pasta.
I wish you all a wonderful weekend 🙂
Ingredients for 4 servings:
300 g of spinach
buy isotretinoin 250 g of ricotta
50 g of parmesan
400 ml of white sauce
1 pinch of nutmeg
Preparation Time: 30 min.
Baking Time: 30 min.
Total Time: 1 hour
Make the white sauce.
Pan-fry spinach with a knob of butter.
Now roughly chop spinach, and stir them with ricotta egg, grated parmesan, salt, black pepper and nutmeg.
Amalgamate till getting a smooth mixture.
Cook cannelloni in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package. Drain when still a little firm, not mushy, and let dry on a clean surface.
With a teaspoon, fill cannelloni with the stuffing.
Spread some white sauce on the bottom of a casserole, and place stuffed cannelloni over it.
Spread the remaining white sauce onto cannelloni, and sprinkle with grated parmesan.
Bake at 180°C for about 20-25 minutes, then use grill for 5 more minutes.
Once nicely golden, let cool till tepid, then you can serve your Spinach and Ricotta Cannelloni.
Nessuna ricetta simile a Spinach and Ricotta Cannelloni.All Recipes, recipe by Flavia Imperatore
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