Cannelloni with ricotta and spinach


Recipes: first courses vegetables-based
INFORMATIONS 4 persons 700 kilocalories for helping difficulty medium ready in 1 hour vegetarian recipe INGREDIENTS 500 grams of spinach salt 400 grams of ricotta of cow 40 grams of grated Parmesan 250 grams of fresh egg pasta or prepared cannelloni ½ litre of milk in béchamel PREPARATION Clean the spinach verifying that there’re throw away all the stalk rinse plentifully the leaves under the running water. Put it in a large saucepan, bring over the fire and boil for about 10 minutes at moderate flame. Don’t adjoin other water if not there that remain over the leaves after the wash. In the middle of cooking adjoin a pinch of salt. When they’re cooking, put the spinach into a strainer squeeze with a spoon. In a bowl mix the spinach with the ricotta, the grated Parmesan, until you amalgamate the ingredients. If you use the fresh egg pasta: cut the pasta in a rectangle long 10-12 cm and boil about one minute in a abundantly salt water. Put the rectangles on a clean duster. Stuff them putting a spoon of mixture of ricotta, spinach and grated Parmesan near the short side and roll up. If you use the prepared cannelloni: stuff the cannelloni with a spoon. To achieving the preparation: Butter a big baking tin that can contain all the cannelloni. Prepare the béchamel, put a spoon of that on a deep of the baking tin and put on the cannelloni. Cover with the remaining béchamel, strew with other grated Parmesan and cook under the grill of the oven at 200° for about 20 minutes. Extend for few minutes the cooking if you need to brown the surface. SEASON January, February, March, Dicember. AUTHOR Realized by Barbara Farinelli. MARK The preparation time indicated was calculated on the basis of the use of the cannelloni yet prepared. If you prepare the cannelloni you need one hour extra. You have to considerate the time of preparation of the béchamel (20 minutes). All the preparation it’s about 1 hour and 20 minutes with the prepared pasta and 2 hours and 20 minutes with the fresh egg pasta.
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