inthekitchen
Cannelloni di Ricotta
INGREDIENTS 4 cups Ricotta cheese 4 – 5 cups baby spinach 2 eggs 1 / 2 cup Parmesan cheese 1 Tbsp chopped parsley 1 Tbsp salt 1 Tbsp white pepper 1 1 / 2 cups mozzarella cheese 1 / 2 cup bread crumbs 3 1 / 3 cups tomato sauce 2x4 pack of fresh Olivieri pasta sheets
METHOD 1 . Preheat oven to 375 ° F 2 . Blanch spinach with a little bit of water or white wine , and season with salt and pepper . 3 . Cool off , squeeze out excess water and chop . 4 . Place all other ingredients into a mixing bowl , reserving 1 / 2 cup mozzarella . 5 . Add the chopped spinach and mix together . 6 . Take the pasta sheets and cut into 5 ” x 5 ” squares . 7 . Blanch the pasta in light boiling water for 3-4 minutes .
8 . Remove and pat dry . 9 . Place squares on table , and using an ice cream scoop or spoon , place ricotta mixture on one side of the sheet and roll it up . 10 . Put a layer of tomato sauce on the bottom of a casserole dish before adding the stuffed tubes . 11 . Top the cannelloni with more tomato sauce . 12 . Top with the remaining mozzarella cheese . 13 . Bake for 30 – 40 minutes .
Yield 12 - 16
ciao ! / aug / sep / two thousand twenty-two 17