cannelloni ricotta and spinach
on Jan. 8, 2012
Cannelloni Ricotta And SpinachIngredients for 412 cannelloni 200 gr ricotta 200 gr spinach 1 yolk half onion 2 spoons of olive oil 1 l bechamel 50 gr parmesan salt pepper For the filling Cook the spinach for 15 minutes, drain and squeeze them then cut in pieces. Take a pan, add 2 spoons of olive oil, add the onion cut in little pieces and the spinach, cook for 2 minutes then and the ricotta and cook for another minute; when the filling get cold add the yolk, salt and pepper and mix. For the bechamel sauce If you want you can buy it, otherwise you will need: 0,9 l milk 50 gr of butter 50 gr flour salt Get the milk warm. Take a large pot, add the butter and dissolve it at low heat, then add the flour and cook for 2 minutes, mixing the butter with the flour, remove the pot from the heat and start adding the milk slowly, continue mixing; put on fire the pot and cook until the bechamel reaches the boiling. Take a cooking dish, add half of the bechamel. Fill the cannelloni, you might need a sac a poche otherwise you can use a a bag for food cut in a corner, add them on the cooking dish, then add the rest of the sauce; grate over the parmesan, put in the oven and cook for 20 minutes at 190 degrees
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