Cannelloni ricotta spinach

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Cannelloni ricotta spinach

Cannelloni ricotta spinach

Cannelloni ricotta spinach
Cannelloni ricotta spinach

Cannelloni ricotta spinach :

Ingredients

Number of persons

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  • 12 cannelloni dough sheet
  • 400 g chopped spinach
  • 1/2 peeled tomato box
  • 1 shallot
  • 2 Egg yolk
  • 150 g ricotta
  • 75 grated Parmesan cheese
  • 12 cl of thick cream
  • 50 g of butter
  • 1 tablespoon of olive oil
  • 2 chopped tarragon sprig
  • 2 chopped basil sprig
  • 2 pinch of nutmeg
  • Pepper
  • Salt
  • Preparation

    TOTAL TIME: 55 MIN
    Preparation: 40 min
    Cooking time: 15 min
    1. Step 1

      Cook the sheets of dough in salted boiling water for about 6 minutes, the time to soften them.
    2. 2nd step

      Drain them on a cloth.
    3. Step 3

      Warm the spinach so that a maximum of liquid evaporates.
    4. Step 4

      Then add 10 g of butter, salt and pepper.
    5. Step 5

      Simmer on low heat for a few minutes, stirring.
    6. Step 6

      Off the heat, stir in the egg yolks, ricotta cheese, 50 g parmesan, basil and nutmeg.
    7. Step 7

      Mix.
    8. Step 8

      Preheat the oven to 180 ° C (thermostat 6).
    9. Step 9

      Heat 1 tablespoon of olive oil in a frying pan. Sweat the chopped shallot and add the chopped peeled tomatoes and tarragon . Salt, pepper.
    10. Step 10

      Simmer for 5 minutes.
    11. Step 11

      Garnish the dough rectangles with the spinach stuffing, roll them into cylinders and arrange them in the buttered baking dish covered with 2/3 of the tomato sauce .
    12. Step 12

      Cover with remaining tomato sauce, cream and remaining parmesan cheese.
    13. Step 13

      Bake for 15 minutes in the oven, if necessary leave under the grill for 2 minutes to brown well before serving.

    I add my grain of salt

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