CANNELLONI FARCIS AUX ÉPINARDS À LA RICOTTA - Spinach and ricotta-filled cannelloni
PREP TIME: 45 mins
TOTAL TIME: 1h
SERVING SIZE: 4-6 (12 x 9 cm x 8 cm rectangles)
Ingredients
12 fresh lasagna sheets
0.4 fl oz olive oil
100 g parmesan, grated
1 oz Butter
Spinach and ricotta filling
1 kg (2 ¼lb) fresh spinach
50g 1.8 oz butter
1 garlic clove, finely chopped
250 g (8.8 oz) ricotta cheese
30 ml (2 tbsp) crème fraîche or sour cream
3.5 oz sun-dried tomatoes in oil, diced
salt, freshly ground pepper
1 pinch nutmeg
Assembly
salt, pepper
100 ml (1/2 cup) heavy cream
Method
- Preheat the oven to 360°F.
- Spinach and ricotta filling: wash and stem the spinach. In a large frying pan over medium heat, melt the butter. Add the garlic. Add the spinach and cook for approximately 3 minutes. Transfer to a clean bowl and allow to cool. Once cooled, finely chop the spinach. Add the ricotta cheese, crème fraiche, sundried tomatoes and half of the grated parmesan. Mix well and season with salt and pepper. Set aside.
- Cannelloni: In a large pot of boiling salted water, cook the lasagne sheets until "al dente". Refresh under cold water, drain and drizzle lightly with olive oil to prevent them sticking together or drying out. Lay them out on a flat work surface. Spoon a little ricotta and spinach filling on each rectangle. Roll to form 12 cannelloni. Arrange the cannelloni fairly tightly in a buttered oven dish. Season the double cream with salt, pepper and nutmeg. Bring the cream to the boil and pour it over the cannelloni. Sprinkle with the remaining parmesan. Bake for approximately 15 minutes.
- To serve: place under the grill to brown the cheese.
