Spinach and Ricotta Cannelloni with Anchovies and Goats Cheese

Name: Spinach and Ricotta Cannelloni with Anchovies and Goats Cheese
Total time: 50 min
Ingredients: San Remo Cannelloni 250g; 375g baby spinach; ½ teaspoon nutmeg; 2 cloves garlic, finely grated; 3 egg yolks; 350g ricotta; 100g goats cheese; 2 tablespoons olive oil; Salt; pepper; 6 anchovies, roughly chopped; ¼ bunch basil, leaves picked and stems roughly chopped; 600g puréed tomatoes; ¾ cup grated cheese

sanremo.co.nz

- Preheat the oven to 200°C. - Add spinach to a large saucepan on medium heat and stir until wilted. Transfer into a bowl and set aside.

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Ingredients

San Remo Cannelloni 250g
375g baby spinach
½ teaspoon nutmeg
2 cloves garlic, finely grated
3 egg yolks
350g ricotta
100g goats cheese
2 tablespoons olive oil
Salt
pepper
6 anchovies, roughly chopped
¼ bunch basil, leaves picked and stems roughly chopped
600g puréed tomatoes
¾ cup grated cheese

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Spinach and Ricotta Cannelloni with Anchovies and Goats Cheese

Ingredients

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