Ricotta And Spinach Cannelloni | Best Authentic Italian Recipe
Timeless Italian cannelloni with ricotta and spinach, perfect for family dinners. Easy to prepare and ready in over an hour. Shareable recipe for Sunday lunches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pizzacappuccino.com.
Cooking tools:
- Pasta machine
- Piping bag
- Rolling pin
- Kitchen scale
- Baking dish
- Saucepan
- Pot
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Slotted spoon
- Fork
- Plastic wrap
- Kitchen towel
- Stove
- Oven
- Refrigerator
Ingredients
- Flour 0: 400 gr (14,11 oz)
- Eggs: 4
- Flour 0: 50 gr (1,76 oz)
- Milk: 1 l (4,23 cup)
- Butter: 50 gr (1,76 oz)
- Salt to taste
- Moscat Walnut to taste
- Spinach already cooked: 350 gr (12,35 oz)
- Ricotta: 500 gr (17,64 oz)
- Grated parmesan: 50 gr (1,76 oz)
- Tomato Sauce: 500 ml (2,12 cup)
- Onion (small): 1
- Extra Virgin Olive Oil (EVO) to taste
- Black Pepper (optional) to taste
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