Ingredients
- 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
Preparation
- Cook the cannelloni sheets in boiling salted water for about 6 minutes, until softened.
- Drain them on a towel.
- Heat the spinach to evaporate as much liquid as possible.
- Add 10g of butter, salt and pepper.
- Simmer for a few minutes on low heat, stirring constantly.
- Off the heat, add the egg yolks, ricotta, 50g of parmesan, basil and nutmeg.
- Mix well.
- Preheat the oven to 180°C (350°F).
- Heat 1 tablespoon of olive oil in a frying pan.
- Sweat the chopped shallot, then add the chopped peeled tomatoes and tarragon. Season with salt and pepper.
- Simmer for 5 minutes over low heat.
- 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.
- Cover with the remaining tomato sauce, heavy cream and parmesan.
- Bake for 15 minutes, optionally leaving it under the broiler for 2 minutes to brown before serving.
Utensils
- 1 mixing bowl
- 1 oven
- 1 frying pan
- 1 gratin dish
- 1 cherry pitter
- 1 kitchen scale