Recipe

Spinach And Cheese Cannelloni Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 7 months, 2 weeks ago Adapted from a recipe I found in Gourmet Magazine. I made my own pasta sheets, which I have done before, but this is the first time I have made Cannelloni! The main photo is before it was baked... Prep:30m Cook:25m Servings:6	Luisascater
	italian pasta bechamel sauce prosciutto spinach cheese cannelloni

Add Photos

Does this look good? Yeah! / Nope

Fans

juels

karlyn255

misslizzi

chefmeow

Ingredients

For sauce:

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 cup heavy cream

1/4 teaspoon kosher salt

1/4 teaspoon white pepper

Pinch of freshly grated nutmeg or to taste

1/3 cup finely grated Parmigiano-Reggiano

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For cannelloni:

3 tablespoons extra-virgin olive oil

1 small onion, chopped

3 garlic cloves, finely chopped

10 oz cooked baby spinach (liquid squeezed out and chopped)

12 oz fresh ricotta (or 15 oz supermarket-style)

1 large egg, lightly beaten

1/4 cup chopped fresh flat-leaf parsley

3 oz thinly sliced smoked prosciutto (optional), chopped

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1/2 cup finely grated Parmigiano-Reggiano

8 (6- by 4-inch) fresh pasta rectangles or 8 oven-ready (sometimes labeled "no-boil") lasagne noodles

Special equipment: a 13- by 9- by 2-inch ceramic baking dish or other shallow 3-qt flameproof baking dish (not glass)

Directions

Make sauce:

Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat. Whisk in flour and cook roux, whisking, 2 minutes. Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.

Make cannelloni:

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add cooked and drained spinach. Remove from heat and cool completely.

Stir together ricotta, egg, parsley, prosciutto (if using), salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.

Boil pasta 2 pieces at a time in a 6- to 8-quart pot of boiling salted water , stirring to separate, until just tender, about 2 minutes for fresh pasta or about 6 minutes for oven-ready noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels. Trim oven-ready noodles (if using) as closely as possible to 6 1/4- by 5 1/2-inch rectangles.

Preheat oven to 425°F.

Spread 2/3 cup sauce in buttered baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.

Turn on broiler.

Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.

Cooks' note:

• Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.

Recent Gawkers

Not quite what you're looking for? See more Pasta And Rice / Pasta

Or see more just like this

Comments

conner909 7 months, 2 weeks ago said:
Looks good and it's great that it can me assembled a day ahead of time!

chefmeow 7 months, 2 weeks ago said:
Wow, very impressive and sounds so tasty. Great post my friend and a very high 5.

juels 7 months, 2 weeks ago said:
I love the addition of procioutto and parsely here, and I bow to you for making pasta from scratch so often! You go, girl! Great post, looks delicious!

Add a Comment