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Cannelloni stuffed with ricotta and spinach

Name: Cannelloni stuffed with ricotta and spinach
Cook time: 40 min
Yield: 4 people
Ingredients: Fresh sheep's ricotta 500 gr; Grated Pecorino Romano DOP 80 gr; Cannelloni 200 gr; Tomato puree 500 ml; olive oil 20 gr; Salt q.b.; black pepper q.b.; Nutmeg q.b.

EASY | 40 minutes

P14 ricotta-pecora-fresca-lunga-conservazione

The protagonist of this recipe: Traditional Fresh Sheep Ricotta

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Presentation

Ricotta and spinach cannelloni are traditional in Italian cuisine, so loved on Sunday lunches or on holidays. In this recipe we propose Cannelloni with ricotta and spinach seasoned with sauce and plenty of Pecorino Romano and without butter, but if you prefer you can also prepare them plain and in a less light version. To prepare them quickly and easily, we used ready-made cannelloni, but if you have enough time, you can prepare them with fresh egg pasta. Good recipe!

Recipe by Health Economist

Ingredients

4 people

Fresh sheep's ricotta 500 gr
Grated Pecorino Romano DOP 80 gr
Cannelloni 200 gr
Tomato puree 500 ml
olive oil 20 gr
Salt q.b.
black pepper q.b.
Nutmeg q.b.

Method

To start the Cannelloni recipe, boil the spinach, whether fresh or frozen.

Once the spinach is cooked, drain it and squeeze it to remove all the water. Then chop them with a knife.

In a bowl, combine the fresh Pinna sheep ricotta, the spinach and the grated Pinna Pecorino Romano. Season with salt and pepper to taste.

For a strong taste, add a pinch of nutmeg and continue to mix the mixture with the ricotta and spinach.

Separately, prepare the tomato puree. Season it with salt, extra virgin olive oil and pepper.

Now take the still raw cannelloni and stuff them with the ricotta filling.

Once you have finished filling all the Cannelloni, take a baking dish and make a first layer of sauce. Arrange all the cannelloni and cover with the tomato puree and plenty of grated Pecorino Romano.

Bake the pan with the cannelloni at 180 degrees for about 40-45 minutes.

Once ready, leave the oven to rest for a few minutes before serving. Have a good meal!

Ricetta di : Economista salutista