Cooking with Peachy

Posts Tagged ‘ricotta’

GOOD FOR 4 PERSONS.

INGREDIENTS:

• CANNELLONI – 12 PCs.
• SPINACH – 400gr
• RICOTTA CHEESE - 250gr
• PARMESAN CHEESE – 50gr
• BECHAMEL SAUCE - 250ml
• EGG YOLK – 2 PCs.
• GRATED NUTMEG – A PINCH
• BUTTER – TO SPREAD ON THE BAKING PAN
• SALT - ½ tsp.

PROCEDURE:

Cook the spinach in abundant water until soft, then drain and squeeze them to evacuate the water in excess. Chop finely or pass it thru a food mill then add the Ricotta cheese, the egg yolks, the Parmesan cheese, the salt and the Nutmeg and mix well obtaining a smooth cream.

Bring to boil 2lt. of salty water then cook the pasta for 1min, drain and soak on a bowl filled with cold water to stop the cooking.

With the help of a food syringe (you can eventually use a plastic sack food quality for freezing, cutting out one corner to obtain a hole where to squeeze out the filling) Fill completely the cannelloni and lay them in a baking pan where you previously spreaded some butter.

Pour the Bechamel sauce on the cannelloni to cover them completely then sprinkle some Parmesan cheese and bake at 220ºC (430ºF) for 15min or until the surface is golden brown.