Ricotta spinach cannelloni

Ingredients

Directions

1. 1

   Mix 300 g flour, 3 eggs, some salt and 1-2 tablespoons of water. On some flour knead for about 10 minutes to an elastic dough. Cover and let rest at room temperature for about 30 minutes

2. 2

   Clean and wash the spinach. Steam briefly in boiling salt water. Drain, squeeze and chop lightly. Wash and chop the parsley. Grate parmesan. Mix ricotta, mascarpone, 75 g Parmesan, 1 egg and egg yolk, salt, pepper and nutmeg. Stir in spinach and parsley

3. 3

   Roll out the noodle dough on some flour to a rectangle (approx. 30 x 60 cm). Cut into 12 plates (approx. 10 x 15 cm). Cook in boiling salted water in portions for 1-2 minutes. Dip into cold water and let them drip off side by side on a tea towel

4. 4

   Spread the filling on the pastry sheets, leaving about 1 cm of edge free all around. Roll up loosely and place in 4 small or 1 large ovenproof dish. Pour on the stock, sprinkle with 50 g parmesan and put butter in flakes on top. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes

5. 5

   Drink: red wine, e.g. Sangiovese IGT "Notturno" from Drei Donà