Spinach and Ricotta Cheese Cannelloni

Like you all know by now, we love pasta :). Today we made pasta sheets and used them to make cannelloni. The weather right now in Sweden isn’t very inspirational and it has been dark outside for weeks. It is at these times you just want hearty food, real comfort food to help pick your mood up a little bit. This is the perfect dish to do just that. The result was delicious!

There are quite a lot of steps in making this dish, but it is all worth it in the end. You can of course buy ready-made cannelloni tubes but it truly is so much nicer with your own homemade pasta. And since you are just making sheets it does take too long.


Ingredients Serves 4
Cooking time: 75 mins

  • 200 g durum flour (not needed if using ready-made cannelloni tubes)
  • 2 eggs (not needed if using ready-made cannelloni tubes)
  • 300 g ricotta cheese
  • 150 g fresh spinach
  • 1 tin chopped tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 25 g butter
  • 3 tbs flour
  • 150 ml cream
  • 200 ml milk
  • 2 tbs pine nuts
  • 20 g parmesan
  • Set oven to 200°C

  1. If you are making your own pasta, see the steps here. (Remember that making your own pasta may add to the overall cooking time, and we are using 2 eggs and 200 g flour in this recipe.)
  2. Chop the onion and garlic.
  3. Put them in a saucepan and fry them in olive oil on a medium heat until soft.
  4. Add the tin of chopped tomatoes and add salt and pepper to suit tastes.
  5. Let it cook on a low heat while you are preparing the other elements.
  6. Melt the butter in a new saucepan.
  7. Once the butter has melted, add 3 tbs flour.
  8. Stir the flour and the butter together and let it cook for a few minutes. (You do this to take away the floury taste from the bechamel sauce.)
  9. Add the milk and cream after a few minutes.
  10. Cook the sauce on a low heat until it has become very thick.
  11. Add salt to suit tastes, and let it rest on a low heat while you prepare the rest.
  12. Blanche the fresh spinach leaves by putting them in a colander and pouring boiling water on them.
  13. Rinse the leaves in cold water.
  14. Use your hand to squeeze the water out of the spinach.
  15. Roll them up into a little ball and chop them very finely.
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  16. Mix the spinach and the ricotta in a bowl.
  17. Add salt and pepper to suit tastes.
  18. Toast your pine nuts in a dry frying pan on a medium heat for a couple of minutes, shaking the pan regularly so they do not burn.
  19. Put the pine nuts to one side.
  20. Take your pasta dough and roll it out.
  21. Make squares from the pasta sheets, about 15 cm wide. (You should make 8 pieces.)
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  22. Pour a layer of bechamel sauce in an oven-proof tray.
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  23. Blanche the pasta sheets in boiling water for a few minutes.
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  24. Put them on a dry tea towel and dab them to make both sides dry.
  25. Take one sheet at a time and add some of the spinach and ricotta mix and roll it up into a roll.
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  26. Place the cannelloni into the oven-proof tray, on top of the bechamel sauce. Repeat for each piece of cannelloni.
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  27. Pour the rest of the bechamel sauce on top.
  28. Pour the tomato sauce on top.
  29. Sprinkle the pine nuts, and grate the parmesan on top.
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  30. Put in the oven for 20 mins.
  31. Serve 2 cannelloni on a plate with a light salad.
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  32. Enjoy!

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2 thoughts on “Spinach and Ricotta Cheese Cannelloni

  1. Pingback: Our Weekend – Week 20 | Active Beans

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