Cannelloni ricotta e spinaci


 

    For the cannelloni

  1. 250 g of egg pasta sheets
  2. 400 g of cow's milk ricotta
  3. 400 g of fresh spinach net of waste
  4. 1 egg
  5. 100 g of Parmigiano Reggiano plus more for sprinkling
  6. nutmeg
  7. salt
  8. pepper

    For the béchamel sauce

  1. 1 l of milk
  2. 100 g butter
  3. 100 g flour
  4. nutmeg
  5. salt
  6. Pepper

Ricotta and spinach cannelloni are a great classic of our cuisine, a rich and tasty first course, one of the most loved. The recipe we propose is the traditional one of "cannelloni di magro" in the white version, that is, seasoned with only béchamel and parmesan.

In fact, there are those who also prepare them accompanied by a little light tomato sauce or meat sauce, depending on taste and occasion. Fundamental, however, for the success of the dish, the freshly prepared béchamel and for a truly irresistible result the homemade egg pasta sheets.

Along with lasagna, cannelloni are among those baked pasta dishes that most comfort and make us happy. On ordinary days as well as on holidays. Among the recipes linked to tradition we also find meat cannelloni while seafood cannelloni, with cream and cheese, are more creative but just as delicious.

Among the many proposals for meatless cannelloni, however, in addition to these, cannelloni with pumpkin cream and ricotta cheese are worth trying.


ENJOY YOUR MEAL

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