Cannelloni with Ricotta and Spinach: A Classic Italian Delight
Cannelloni with ricotta and spinach is a timeless Italian dish that combines rich flavors and simple ingredients into an elegant meal. This recipe offers a step-by-step guide on how to prepare homemade cannelloni, stuffed with a delicious blend of spinach, ricotta, and a hint of nutmeg. The dish is then topped with a creamy béchamel sauce and grated cheese, creating a comforting and indulgent meal perfect for family gatherings or special occasions.
Servings: 8
Category: Pasta Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (00) | 100g |
| Eggs | 55g |
| Spinach (fresh) | 250g |
| Ricotta cheese (cow’s milk) | 150g |
| Egg | 1 |
| Garlic (clove) | 1 |
| Extra virgin olive oil | To taste |
| Grana Padano DOP (grated) | 50g |
| Nutmeg | A pinch |
| Black pepper | To taste |
| Salt | To taste |
| Whole milk | 500g |
| All-purpose flour (00) | 37g |
| Butter | 50g |
| Salt | A pinch |
| Nutmeg | To taste |
| Black pepper | A pinch |
| Grana Padano DOP (grated) | To taste |
Instructions
Step 1: Preparing the Homemade Pasta
To begin making the cannelloni, you’ll first need to prepare the fresh pasta dough. Start by placing the flour in a large bowl, reserving a small amount for dusting. Crack the egg into the flour and lightly beat it before adding it to the mixture. Gradually work the dough together by hand or with a fork, adding more flour as needed, until you achieve a smooth, homogeneous dough. Once the dough has come together, transfer it to a floured surface and knead it for about 10 minutes. The dough should be elastic, smooth, and slightly firm.
Once kneaded, shape the dough into a ball and wrap it in plastic wrap. Let it rest for at least 30 minutes at room temperature to allow the gluten to relax and the dough to become easier to work with.
Step 2: Cooking the Spinach
While the dough is resting, prepare the spinach. Begin by rinsing the spinach leaves thoroughly under cold water. In a large pot, heat a small drizzle of olive oil over medium heat. Add the garlic clove (whole) to infuse the oil with flavor, then toss in the spinach. Sauté the spinach for about 3-5 minutes until it has wilted. Once cooked, remove the spinach from the pan, allow it to cool slightly, and then chop it roughly. Set aside to cool completely.
Step 3: Preparing the Béchamel Sauce
In the meantime, prepare the béchamel sauce. Start by heating the milk in a saucepan over medium heat. In another pan, melt the butter over low heat. Once the butter has melted, add the flour and whisk constantly for about 1-2 minutes to form a roux. Gradually pour in the warm milk, stirring constantly to prevent lumps. Continue to cook the sauce over medium heat until it thickens and reaches the desired consistency, about 5-6 minutes. Season with salt, pepper, and a pinch of nutmeg. Once the sauce is thickened, remove it from the heat and set it aside. Cover it with plastic wrap directly on the surface to prevent a skin from forming.
Step 4: Preparing the Ricotta and Spinach Filling
Once the spinach has cooled, transfer it to a large mixing bowl. Add the ricotta cheese, the single egg, and a generous amount of grated Grana Padano cheese. Season with salt, pepper, and nutmeg to taste. Mix everything thoroughly with a fork until you achieve a smooth, well-combined filling. For an extra creamy texture, you can use a hand mixer to blend the filling further.
Transfer the filling into a piping bag and refrigerate it until ready to use. This will make stuffing the cannelloni much easier and more precise.
Step 5: Rolling the Pasta
Take the rested dough and divide it into two equal portions. Roll out each portion using a pasta machine or a rolling pin. If you’re using a pasta machine, set it to the 8th setting to achieve a thin sheet of dough (about 2mm thick). If you’re rolling by hand, dust your work surface with flour and use a rolling pin to roll the dough as thin as possible.
Cut the dough into rectangles approximately 9×14 cm in size, depending on the size of your baking dish. Bring a large pot of salted water to a boil and gently drop in the pasta rectangles, cooking each for about 1 minute until just tender. Remove them with a slotted spoon and place them on a clean kitchen towel, spreading them out to avoid sticking.
Step 6: Stuffing the Cannelloni
Once your pasta sheets are ready, take one sheet at a time and pipe the spinach and ricotta mixture along the center of each rectangle, about 100g of filling per sheet. Carefully roll each rectangle into a cylinder, securing the filling inside. Place the rolled cannelloni in a baking dish.
Step 7: Assembling the Dish
Preheat your oven to 180°C (350°F). Spread a couple of tablespoons of the prepared béchamel sauce evenly across the bottom of a baking dish. Then, place the stuffed cannelloni in a single layer in the dish. Pour the remaining béchamel sauce over the top, ensuring the pasta is well covered. Sprinkle the top with additional grated Grana Padano cheese, and season with a final pinch of black pepper.
Step 8: Baking
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes. Remove the foil during the last 10 minutes of cooking to allow the top to become golden and slightly crispy.
Step 9: Serving
Once the cannelloni are baked and golden, remove the dish from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs, a drizzle of olive oil, or additional grated cheese if desired. Serve hot as a main dish or alongside a fresh green salad.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18g |
| Carbohydrates | 50g |
| Fats | 22g |
| Saturated Fat | 9g |
| Fiber | 3g |
| Sugars | 5g |
| Sodium | 320mg |
| Cholesterol | 105mg |
Tips and Variations
- For a lighter version: Swap the full-fat ricotta for a lower-fat version or use a mix of ricotta and cottage cheese.
- Add meat: For those who prefer a meaty filling, you can add sautéed ground beef or pork to the ricotta and spinach filling.
- Make ahead: This dish can be prepared in advance and stored in the refrigerator for up to a day before baking. Just be sure to cover it well to prevent it from drying out.
- Gluten-free option: For a gluten-free version, use gluten-free pasta sheets and a gluten-free flour blend to make the béchamel sauce.
Enjoy this delicious and comforting dish of Cannelloni with Ricotta and Spinach. It’s the perfect way to bring a taste of Italy into your home, creating a meal that is both satisfying and full of flavor.
