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on Jan. 8, 2012
Cannelloni Ricotta And SpinachIngredients for 4 12 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 ... |
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