Cannelloni with Spinach and Ricotta, Pumpkin + Amaretti Sauce - Chef Luca Ciano
Cook this delicious recipe with Luca's Pumpkin + Amaretti Sauce
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Ingredients
- 800 g Fresh ricotta cheese
- 4 Large bunches of English spinach, boiled in salted water, drained and finely chopped
- 1 Egg free range
- 1 Box egg Cannelloni
- 1 LC Pumpkin + Amaretti Sauce
- Extra Virgin Olive Oil
- ½ tsp Grounded nutmeg
- 100 g Grated Grana Padano
- 1.2 l Milk
- 60 g Butter
- 60 g Flour
- Salt
- pepper
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