Cannelloni with fresh tomato sauce with ricotta and spinach recipe

Cannelloni with fresh tomato sauce with ricotta and spinach recipe


  • 16 dried egg pasta cannelloni or 8 sheets dried or fresh (about 200 grams )

For the filling

  • 500 g fresh spinach

  • Ricotta 400g

  • 2 eggs

  • Parmigiano Reggiano cheese 100g

  • Nutmeg powder 1 large pinch

  • Ground pepper to taste

  • Sale q.b.

for the sauce and cover

  • Grated Parmesan cheese 50 gr

  • Milk 500 ml

  • 50 gr flour 00

  • Butter 50 gr

  • Sale q.b.

  • Nutmeg q.b.

  • Extra virgin olive oil q.b.


  1. To prepare the cannelloni with spinach and ricotta cannelloni , you can buy dried pasta , ready to fill and bake , or use fresh egg pasta , preparing yourself or by using , for example, the sheets of fresh pasta for lasagna, both that fresh , dried , available in every supermarket , which will then be rolled up. Begin to prepare the filling: cleanse fresh spinach and boil in a little salted water ; then put them to drain , squeezing thoroughly in order to remove more cooking water as possible. As soon warmed , chop finely with a knife or with the crescent moon .=

  2. Place the spinach in a bowl with the ricotta , eggs, pepper and nutmeg , and finally the grated cheese.

  3. Stir well and mix everything evenly with a spoon, then add salt . Prepare the sauce : heat the milk, speziandolo with pepper and nutmeg ; Melt the butter in a saucepan on low heat and add the flour . Stir with a whisk quickly spiral to avoid lumps . When the flour is completely mixed , add the hot milk, and salt , stirring constantly , allow to thicken everything.

  4. Now we can make the cannelloni : Blanch the ravioli or cannelloni in salted water for 1-2 minutes and then put them out to dry on a clean tea towel ( you should read the instructions on the package , because it may not be necessary to boil the pasta before fire it , especially if it is fresh or if you did it at home). We used sheets of 20 cm long and 15 cm wide . Place in the center of each pastry a couple of tablespoons of filling ( for our pastry are about 130 gr) then roll it up on itself to form cylinders. If you use ready-made cannelloni , filled with a sac- à -poche ( with large nozzle and a smooth finish) with a mixture of ricotta and spinach cannelloni and stuffed them one by one .

  5. Halve each cylinder and here’s your cannelloni. Arrange them on a well oiled baking dish and cover the bottom with a couple of tablespoons of bechamel sauce and then cover them entirely with the other .

  6. Sprinkle with grated Parmesan cheese and bake at 200 degrees for 20-25 minutes, using the grill for the last 5 minutes in order to brown the surface of spinach and ricotta cannelloni . Here are your ready cannelloni with ricotta and spinach !

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