Cannelloni with ricotta and spinach

Author: @guendolyn79 Serves: 3 Time: 40

Difficulty: moderate



For the fresh pasta

  • 1 eggs
  • 100 gr flour type 0
  • a pinch of salt
  • pasta maker

For the béchamel

  • 500 ml milk
  • 1 knob of butter
  • 1 and half tablespoon of flour
  • salt

For the fill (10 cannelloni more or less)

  • 200 gr boiled spinaches (well squeezed)
  • 200 gr ricotta cheese
  • 30 gr pecorino cheese

Preparing the béchamel

Prepare two little pots: in the first one boil the milk.

In the second one melt the butter, add the flour and cook for few minutes, stirring with a kitchen whisk.

While vigorously stirring, add the hot milk little by little. Keep stirring until the sauce has firmed. Add the salt at the end.

Doing the fresh pasta

Make a hole in the flour and put the eggs inside. Add a pinch of salt. With a fork little by little knead with the flour. ENd kneading with the hands.

Flatten the dough by hands and put some flour on both sides before putting it inside the pasta maker.

Start with the largest setting on the pasta maker (I have 0-7 settings).

Pass the dough in the pasta maker at least three times in the first setting, after each time fold in two and add a little flour on each side.

This way the pasta will be homogeneous

Then you can start change setting in the pasta maker, passing only once for each setting the dough, add each time a little flour on each side.

I prefer to pass the pasta till the 6th setting (the 7th is too thin in my opinion).

Prepare two pots: one with salt boiling water, the other one with cold water.

Cut the pasta sheets (I use my hand as measurement)

Put a little béchamel on the tray bottom.

Dip two/three pasta sheets in boiling water for 2/3 minutes, then pass them in the cold water pot

Mix together the fill ingredients.

Put the pasta sheet in a cutting baord, fill it with the mix and roll it over.

Put a little béchamel in a tray and lay all the cannelloni. Pour on top all the béchamel.

Cook in the oven at 180° for 20’/25′

Bon Appetit

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