Cannelloni with spinach-ricotta filling
easy
90 mins
90 mins
Ingredients
- 750 g leaf spinach
- 1 Onion
- 50 g Butter or margarine
- 50 g Pine nuts
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper from the
- 7-10 Tbsp Mill
- 7-10 Tbsp grated nutmeg
- 3 Stem(s) fresh marjoram
- 1 washer White bread
- 100 g Ricotta cheese
- 50 g grated parmesan cheese
- 16 (approx. 160 g) white cannelloni
- 20 g Flour
- 1/4 l Milk
- 200 g Whipped cream
- 1 Egg Yolk
- 7-10 Tbsp Olive oil
Directions
- 1
Sort the spinach, remove the thick stems and wash the spinach thoroughly. Drain on a sieve and cut into strips with a large knife. Peel and finely chop the onion.
- 2
Heat 30 grams of fat in a saucepan and fry the onion in it until transparent. Add the spinach and heat for two minutes while stirring until it collapses. Season with salt, pepper and nutmeg. Fry the pine nuts in a dry pan until golden brown.
- 3
Wash the marjoram, dab dry and chop. Remove the rind from the white bread and crumble the bread between your fingers. Grate the ricotta roughly. Stir the egg, ricotta, two tablespoons of parmesan, white bread, pine nuts and marjoram into the spinach.
- 4
Fill the cannelloni with the spinach. For the béchamel sauce, heat the remaining fat and sauté the flour in it while stirring. Deglaze with milk and cream and let the sauce simmer for five minutes. Mix some of the sauce with the egg yolk, then put it back into the sauce and take it off the stove.
- 5
Season with salt, pepper and nutmeg. Grease a casserole dish with oil and place a layer of cannelloni in it. Cover with 1/3 of the sauce and sprinkle with some Parmesan cheese. Put the rest of the cannelloni in the dish and cover with the rest of the sauce.
- 6
Sprinkle thickly with parmesan. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40 to 45 minutes. Let rest for five to ten minutes before cutting. Serve with a fresh salad.
Nutrition Facts
720 kcal
39 g
47 g
28 g
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