Cannelloni Piacentini

Name: Cannelloni Piacentini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Flour; 3 Eggs (size M); 7-10 Tbsp Salt; 750 g Spinach; 1/2 bunch Parsley; 150 g Ricotta; 100 g Mascarpone; 125 g Parmesan cheese; 1 egg (size M); 1 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 100 ml Vegetable broth (instant); 50 g Butter; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Flour
3 Eggs (size M)
7-10 Tbsp Salt
750 g Spinach
1/2 bunch Parsley
150 g Ricotta
100 g Mascarpone
125 g Parmesan cheese
1 egg (size M)
1 Egg yolk (size M)
7-10 Tbsp grated nutmeg
100 ml Vegetable broth (instant)
50 g Butter
7-10 Tbsp Flour

Directions

1
Mix flour, eggs, a pinch of salt and one to two tablespoons of water. Knead thoroughly on a floured work surface (ten minutes) until an elastic dough is formed. Leave to rest at room temperature for 30 minutes. Wash, clean and blanch the spinach. Drain well and chop.
2
Wash parsley, shake dry and chop. Mix spinach, parsley, ricotta, mascarpone, 75 grams of parmesan, egg and egg yolk. Season to taste with nutmeg and salt. Roll out the dough into a rectangle (30 by 60 cm) on a floured work surface. Cut into twelve plates (10 by 15 centimetres). Bring salted water to the boil, pre-cook the plates in portions for one to two minutes. Take them out and put them briefly in cold water. Take them out and place them next to each other on a tea towel. Spread the filling on the plates and roll up. Place in either four small or one large mould.
3
Take them out and put them briefly in cold water. Take them out and place them next to each other on a tea towel. Spread the filling on the plates and roll up. Place in either four small or one large mould. Pour on the stock. Sprinkle 50 grams of Parmesan cheese on top and put butter flakes on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15 to 20 minutes