Cannelloni con ricotta e spinaci (Cannelloni with ricotta and spinach filling)

Hi Everyone,

This delicious recipe using cannelloni is one of my favourites (for my vegetarian friends who dont eat egg you can omit it). This recipe uses fresh ricotta cheese and spinach.

What you will need:
For the filling:

300g  ricotta
100g spinach
50g parmesan cheese (shredded)
1 egg yolk
1 spoon of butter
salt and pepper to taste

For the tomato sauce:
1 can of tomato pieces with juice or tomato paste
1 cup of water
1/2 onion, chopped
olive oil
pinch of salt for taste

Method:
For the filling:

Ricotta and spinach filling

Boil spinach in salted water. (dont overboil but until it is cooked and tender). Drain water and cool spinach. Once cool, chop spinach. In a pan, place butter and turn on stove. Once butter has melted, place in the chopped spinach paste and stir fry for about 5 minutes. Add in the ricotta and turn off the stove. Mix well. Once cooled, mix the egg yolk and parmesan cheese together. Add in salt and pepper and mix well.

Now for each canelloni, place the ricotta filling inside the cannelloni using a small spoon. (takes a bit of patience to fill the cannelloni ^_^). Arrange it in a baking tray.

For the tomato sauce:

Canelloni bathed in tomato sauce and dusted with parmesan cheese

In a pan, pour the olive oil and stir fry the chopped onions. Once onions has start to caramelize, pour the canned tomatoes and add in water. Place on low heat and wait until mixture comes to a boil. Once boiling, add salt and stir well. Once sauce has reduced to 3/4 of its original density, turn off the stove. Note that the sauce has to be not so thick or not so watery because the canelloni will absorb it once placed in the stove.


Now pour the tomato sauce over the canelloni and sprinkle on top with some mozzarella cheese.
Bake in the oven for 5-10 minutes at 180 degress until cheese has melted.

Buon appetito!