Cannelloni ricotta spinach recipe | Spiga
Recipe Ingredients: For the tomato sauce 400g of tomato coulis, 1 clove of garlic, For the Béchamel 1/2 liter of milk, 50g of butter, 50g of flour, 1 pinch of nutmeg.
Ingredients
- 400 g of tomato coulis
- 1 clove of garlic
- 1/2 litre of milk
- 50 g of butter
- 50 g of flour
- 1 pinch of nutmeg
- 500 g of fresh spinach
- 400 g of ricotta
- 2 eggs
- 100 g grated parmesan cheese
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