Cookingaround : Spinach & Ricotta Cannelloni Recipe

Spinach & Ricotta Cannelloni Recipe

This has to be one of the most popular dishes that I serve to my Family and Friends. I find that it is easy to make a lot and sever it up at a party or gathering, it just disappears. The three-cheese really goes with the spinach mixture and the taste really makes up for all your hard work.

It may seem a little bit complicated when you watch the video and very time-consuming, but believe me, once you get the hang of it, it goes very fast. Let me know how yours turned out and did you add anything extra to it. Remember to always do it your way and enjoy it.

Please keep those comments coming.

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Recipe;

2/3 Pkt. (300 grams) - Cannelloni pasta

1 Pkt. (250 grams) - Spinach, fresh or frozen
1 lbs (250 grams) - Ricotta
1 Tbsp. - olive oil, plus extra
1/2 Cup - Unsalted butter
1/3 Cup - Green onions
1 Med. - Onion
2 Clove - Garlic
2 -Eggs

1/2 Cup - Butter
3 Tbsp. - Flour all-purpose, plus extra as needed.
Whole milk as needed
1/2 Tsp. - Nutmeg

Salt and pepper as needed.

1 lbs (250 grams) - Mozzarella
Parmesan Cheese - As needed

For more information, please see the video below;

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I like the combination of the three cheese's that I used on the video and I find that they really go together when it comes to texture and taste.

Now you can add more different types of cheese or even add a fourth of your favorite type.

If your spinach fresh, then you will have to blanch it first before you can use it, by adding it to simmering water for about 2 minutes.

To make your life easier, you can use frozen, but like the fresh, do not forget to strain it to get most of the water out.

I know that there are other ways to make your Butter / Flour mixture "a rue", but I like to show it in this way because it can be a bit complicated to make for some. So by doing it in these steps, it becomes absolutely fail-proof.

Go ahead, do not be scared.

The cannelloni is very fragile and therefore you should not put too much pressure when you are adding the filling, also please do not tape it down for it will break and make a mess.

Use your fingers or thumb to gently push it down, but you can a pipe-bag if you want.