Spinach Ricotta Cannelloni

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Spinach Ricotta Cannelloni

 Spinach Ricotta Cannelloni

Ingredients  Spinach Ricotta Cannelloni

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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



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.


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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