Spinach and Ricotta Cannelloni with Fresh Basil Sugo - Chef Luca Ciano
Cook this delicious recipe with Luca's Fresh Basil Sugo
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.lucaciano.com.
Cooking tools:
Ingredients
- 800 g Fresh Ricotta Cheese
- 4 Large Bunches English Spinach - Boiled in salted water, drained and finely chopped
- 1 Egg Free Range
- 1 Box Egg Cannelloni
- 1 LC Fresh Basil Sugo
- Extra Virgin Olive Oil
- ½ tsp Grounded Nutmeg
- 100 g Grated Grana Padano
- 2 tbsp Pine Nuts
- 1 l Milk
- 60 g Butter
- 60 g Flour
- Salt
- pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Cannelloni with Spinach and Ricotta, Pumpkin + Amaretti Sauce - Chef Luca Ciano
lucaciano.com
Discover the Ultimate Spinach and Ricotta Cannelloni Recipe
kitchen20.com
Spinach and Ricotta Cannelloni Recipe
easymediterraneanrecipes.blog
Cannelloni with Spinach & Ricotta
sanremo.com.my
Spinach and ricotta cannelloni - Better Homes & Gardens Australia
bhg.com.au
Cannelloni with Spinach & Ricotta
sanremo.co.nz
Spinach and Ricotta Cannelloni with San Remo Tomato & Basil Sauce
sanremo.co.nz
Spinach and Ricotta Cannelloni
sanremo.com.au