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Ricotta Spinach Cannelloni”: Delicious pasta rolls filled with flavorful spinach and creamy ricotta cheese.


  • 50g butter
  • 1 tbsp olive oil
  • Pepper
  • Salt
  • 12 cannelloni sheets
  • 400g chopped spinach
  • 1/2 can peeled tomatoes
  • 1 shallot
  • 2 egg yolks
  • 150g ricotta
  • 75g grated parmesan
  • 12cl heavy cream
  • 2 sprigs of chopped tarragon
  • 2 sprigs of chopped basil
  • 2 pinches of nutmeg


  1. Cook the cannelloni sheets in boiling salted water for about 6 minutes, until softened.
  2. Drain them on a towel.
  3. Heat the spinach to evaporate as much liquid as possible.
  4. Add 10g of butter, salt and pepper.
  5. Simmer for a few minutes on low heat, stirring constantly.
  6. Off the heat, add the egg yolks, ricotta, 50g of parmesan, basil and nutmeg.
  7. Mix well.
  8. Preheat the oven to 180°C (350°F).
  9. Heat 1 tablespoon of olive oil in a frying pan.
  10. Sweat the chopped shallot, then add the chopped peeled tomatoes and tarragon. Season with salt and pepper.
  11. Simmer for 5 minutes over low heat.
  12. Stuff the cannelloni sheets with the spinach filling, roll them into cylinders and place them in a buttered gratin dish covered with 2/3 of the tomato sauce.
  13. Cover with the remaining tomato sauce, heavy cream and parmesan.
  14. Bake for 15 minutes, optionally leaving it under the broiler for 2 minutes to brown before serving.


  • 1 mixing bowl
  • 1 oven
  • 1 frying pan
  • 1 gratin dish
  • 1 cherry pitter
  • 1 kitchen scale