Spinach Ricotta Cannelloni
Spinach Ricotta Cannelloni
Ingredients Spinach Ricotta Cannelloni
Number of persons
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4
+
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12 sheets of cannelloni dough
400 g chopped spinach
1/2 can of peeled tomatoes
1 shallot
2 egg yolks
150 g ricotta
75 g grated Parmesan
12 cl of heavy cream
50 g butter
1 tablespoon of olive oil
2 tarragon sprigs, finely chopped
2 sprigs of basil, finely chopped
2 pinches of nutmeg
Pepper
Salt
Preparation Spinach Ricotta Cannelloni
Total Time : 55 min
Preparation: 40 min
Cooking: 15 min
Cook the dough sheets in boiling salted water for about 6 minutes, the time to soften them.
Drain them on a cloth.
Heat the spinach so that as much liquid as possible evaporates.
Then add 10 g of butter, salt and pepper.
Simmer over low heat for a few minutes, stirring.
Off the heat, stir in the egg yolks, ricotta, 50 g of Parmesan, basil and nutmeg.
Mix.
Preheat the oven to 180 ° C (thermostat 6).
Heat 1 tablespoon of olive oil in a sauté pan, sweat the chopped shallot, then add the chopped peeled tomatoes and tarragon. Salt and pepper.
Simmer for 5 minutes on low heat.
Garnish the rectangles with the spinach stuffing, roll them into cylinders and place them in the buttered gratin dish and covered with 2/3 of the tomato sauce.
Cover with the rest of the tomato sauce, the cream and the remaining Parmesan.
Bake for 15 minutes in the oven, optionally leave under the grill for 2 minutes to brown before serving.
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