Spinach and ricotta cannelloni - Italian recipes by GialloZafferano
Spinach and ricotta cannelloni are a classic first course for Sunday lunch or for holidays. An alternative to the classic meat sauce!
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- Spinach and ricotta cannelloni
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Cooking tools:
- Piping bag
- Dough sheeter
- Rolling pin
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Cutting board
- Chef's knife
- Fork
- Spoon
- Sifter
- Grater
- Colander
- Plastic wrap
- Kitchen towel
- Tray
- Baking dish
- Refrigerator
Ingredients
- Type 00 flour ¾ cup
- Eggs medium 1
- Spinach 0.5 lb
- Cow's milk ricotta cheese ⅔ cup
- Garlic 1 clove
- Extra virgin olive oil to taste
- Grana Padano PDO cheese grated ½ cup
- Nutmeg 1 pinch
- Black pepper to taste
- Fine salt to taste
- Whole milk 2 ¼ cups
- Type 00 flour ⅓ cup
- Butter 3 tbsp
- Fine salt 1 pinch
- Nutmeg to taste
- Black pepper 1 pinch
- Grana Padano PDO cheese to taste
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