Green Canneloni Stuffed With Ricotta Cheese And Spinach
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (chilled cubed)3 tbsps
Flour2 cups
Milk230 g
Ricotta Cheese1 cup
Freshly Grated Parmesan1 cup
Shallot (finely minced)1
Salt1 cup
Grated Parmesan CheeseDirections:
1
Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half
2
Transfer to a bowl of cold water
3
Spread in one layer over cloth towels
4
Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly
5
Heat until mixture thickens
6
Set aside
7
Make Spinach: Parboil spinach leaves until just wilted
8
Drain
9
Cool and squeeze out moisture and chop
10
Saute 1/3 cup minced shallots in 2 tablespoons butter
11
Add parboiled spinach and saute gently until spinach has absorbed butter
12
Season with salt and pepper
13
Make Ricotta Filling: Blend ricotta cheese with parmesan
14
Add eggs and egg yolks and spinach filling
15
Season with salt, pepper and nutmeg
16
To assemble: Preheat oven to 400 degrees
17
Butter a large gratin dish or two smaller ones
18
(Canneloni are baked in a single layer, snuggly set-in but not overlapping)
19
Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish
20
Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan
21
Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling
22
Let stand 15 minutes before serving
23
Can serve with extra grated Parmesan