Cannelloni with ricotta and spinach
Tuesday - May 14, 2019 2:42 pm ,
Category : RECIPES
Ingredient:
Butter, for greasing
18 cannelloni tubes
30 g (1 oz) Parmesan cheese, grated
Tomato sauce:
1 tbsp olive oil
2 celery stalks, chopped
1 small onion, chopped
1 carrot, chopped
1 garlic clove, crushed
300 ml (1/2 pint) chicken or vegetable stock
2×400 g cans chopped tomatoes
2 tbsp tomato puree
Salt and black pepper
60 g (2 oz) sun-dried tomatoes in oil, drained and chopped
Filling:
2 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
500 g (1 lb) spinach leaves, chopped
500 g (1 lb) ricotta cheese
¼ tsp grated nutmeg
Method:
Make the tomato sauce: heat the oil in a saucepan, add the celery, onion, carrot, and garlic, and cook gently for 3-5 minutes until softened. Stir in the stock, tomatoes, and tomato puree, season with salt and pepper, and bring to a boil. Cover and simmer, stirring occasionally, for 30 minutes.
Meanwhile, make the filling: heat the oil in a large pan, add the onion and garlic, and cook for 3-5 minutes until softened. Add the spinach and cook over a high heat for 1-2 minutes. Cool slightly, add the ricotta and nutmeg, and season with salt and pepper.
Puree the tomato sauce in a food processor, then stir in the chopped sun-dried tomatoes.
Grease and ovenproof dish. Spoon the spinach filling into the cannelloni. Arrange in the dish, cover with the sauce, and sprinkle with Parmesan. Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 30 minutes. Serve hot, with a little extra Parmesan cheese grated over the top.
Butter, for greasing
18 cannelloni tubes
30 g (1 oz) Parmesan cheese, grated
Tomato sauce:
1 tbsp olive oil
2 celery stalks, chopped
1 small onion, chopped
1 carrot, chopped
1 garlic clove, crushed
300 ml (1/2 pint) chicken or vegetable stock
2×400 g cans chopped tomatoes
2 tbsp tomato puree
Salt and black pepper
60 g (2 oz) sun-dried tomatoes in oil, drained and chopped
Filling:
2 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
500 g (1 lb) spinach leaves, chopped
500 g (1 lb) ricotta cheese
¼ tsp grated nutmeg
Method:
Make the tomato sauce: heat the oil in a saucepan, add the celery, onion, carrot, and garlic, and cook gently for 3-5 minutes until softened. Stir in the stock, tomatoes, and tomato puree, season with salt and pepper, and bring to a boil. Cover and simmer, stirring occasionally, for 30 minutes.
Meanwhile, make the filling: heat the oil in a large pan, add the onion and garlic, and cook for 3-5 minutes until softened. Add the spinach and cook over a high heat for 1-2 minutes. Cool slightly, add the ricotta and nutmeg, and season with salt and pepper.
Puree the tomato sauce in a food processor, then stir in the chopped sun-dried tomatoes.
Grease and ovenproof dish. Spoon the spinach filling into the cannelloni. Arrange in the dish, cover with the sauce, and sprinkle with Parmesan. Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for 30 minutes. Serve hot, with a little extra Parmesan cheese grated over the top.
