Spinach/ricotta cannelloni
portions
Ingredients
- 16 pcs Cannelloni pipes
- 800 gr Tomato chunks
- 400 gr Spinach
- 1 pcs Egg
- 1 pcs Onion
- 2 pcs Garlic cloves
- 125 gr Mozzarella
- 0.5 pcs Lemon
- 1 pcs Bay leaf
- .25 tsp Nutmeg
- 2 tbsp Fresh basil
- 250 gr Ricotta
Method
- Preheat the oven at 180 degrees Celsius
- Briefly stir-fry the spinach on low heat to release some of the moisture. Transfer to a sieve and collect the juice in a bowl. Push all the juice out with a spoon.
- Dice the onion and briefly fry in a sauce pot. Add tomato chunks, garlic, bayleaf and half of the basil. Reduce on medium-low heat for 20 minutes. Bring to taste with salt and pepper. Remove the bayleaf at the end, and puree with a stick blender.
- In a large bowl, combine ricotta, lemon rind, nutmeg and egg
- When the spinach has cooled, transfer to cutting board and slice into smaller pieces
- Add spinach to ricotta mixture, add extra spinach juice until desired consistency
- Bring to flavour with salt and pepper
- Transfer spinach mixture to piping bag
- Cut the mozzarella into slices, press the cannelloni pipes into the slices to seal off one end
- Fill the pipes with spinach mixture and seal the other end with another piece of mozzarella
- Neatly arrange the cannelloni in an oven dish
- Divide the tomato sauce over the cannelloni
- Bake for 30-40 minutes
- Serve with some fresh basil on top