CLASSIC

Cannelloni stuffed with ricotta and spinach

EASY | 40 minutes

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

1

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

2

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

3

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

4

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

5

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

6

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

7

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.

8

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

9

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

Ricetta di : Economista salutista

Share this recipe

7 votes

4.4

Scopri le ricette con la ricotta di pecora

Cannelloni ricotta-e-spinaci

Cannelloni stuffed with ricotta and spinach

40 minutes

Go to the recipe
Polpette di-ricotta-e-verdure

Ricotta and vegetable meatballs

25 minutes

Go to the recipe
Crostata di-ricotta-con-marmellata

Ricotta tart with jam

30 minutes

Go to the recipe
Torta ricotta-e-cioccolato-1

Ricotta And Chocolate Cake

30 minutes

Go to the recipe
Sbriciolata di-ricotta-e-cioccolato

40 minutes

Go to the recipe
R084 c14-panino-con-speck-ricotta-funghi-e-noci

SANDWICH WITH SPECK, RICOTTA, MUSHROOMS AND WALNUTS

15 minutes

Go to the recipe
R095 d10-cheesecake-ai-fichi-con-ricotta

FIGS CHEESECAKE WITH RICOTTA

60 minutes

Go to the recipe
R039 a9-penne-con-speck-e-ricotta

PENNE WITH SPECK AND RICOTTA

30 minutes

Go to the recipe
R040 a10-tiramisu

Tiramisù

30 minutes

Go to the recipe
R061 e21-torta-fredda-di-ricotta

RICOTTA COLD CAKE

15 minutes

Go to the recipe
R060 e20-gnocchi-di-ricotta-fresca-e-erbette-di-campo

GNOCCHI WITH FRESH RICOTTA AND FIELD HERBS

30 minutes

Go to the recipe