Flash Sale! to get a free eCookbook with our top 25 recipes.

Spinach and ricotta cannelloni – an Italian classic! ๐Ÿ๐Ÿ‡ฎ๐Ÿ‡น

What makes ricotta and spinach cannelloni such an irresistible first course? Their genuine simplicity? The balance between homemade fresh pasta and soft filling? The golden crust of delicious bechamel sauce? Or perhaps their homey scent, reminiscent of Sunday lunch as it used to be? We’ve thought about it for quite a while, but we couldn’t find just one answer: all the ingredients are equally precious, making this recipe a timeless classic of Italian cuisine, loved by young and old alike. Perfect for vegetarian menus or special occasions, like Christmas lunch!
Here are other variations to try:

Ricotta and spinach cannelloni

Ingredients for 8 cannelloni egg pasta
100g Flour
1 Egg (about 1 medium) 55g
Ricotta and spinach cannelloni
Calories Difficulty: Medium
Preparation: 1 hour 20 minutes
Cooking: 30 minutes
Servings: 8 pieces
Cost: Low
Note + egg pasta resting time (about 1 hour)

How to prepare Ricotta and Spinach Cannelloni

Step 1
To prepare the ricotta and spinach cannelloni start making the egg pasta. Pour the flour into a bowl, keeping some aside; add the slightly beaten egg and work the dough with your hands until the ingredients are combined. Then transfer the dough to a work surface and knead again, adding the reserved flour as needed.

Step 2
You should obtain a smooth and homogeneous mixture, firm and elastic, which you will give a spherical shape. At this point, wrap it in plastic wrap and let it rest for about 1 hour in a cool, dry place, so that it acquires the right elasticity. In the meantime, while the pasta is resting, take care of the spinach. Pour the oil into a pan, add the garlic, let it brown and remove it. Add the spinach, washed and drained.

Step 3
Salt and cook covered for about 5 minutes until wilted. Once cooked, let them cool and in the meantime prepare the bechamel sauce. First, heat the milk. Now pour the butter into another pan and let it melt completely. Then add the sifted flour and mix quickly. After a couple of minutes, you will get a hazelnut-colored roux, remove it from the heat for a moment and slowly pour in the warm milk.

Step 4
Stir constantly and flavor your bechamel sauce by adding a pinch of salt, pepper, and a grating of nutmeg. Continue to cook over moderate heat for 5-6 minutes, until the desired thickness is obtained, then transfer the bechamel sauce to a glass bowl and cover with plastic wrap. At this point, the spinach will be cold, transfer them to a cutting board and chop them coarsely with a knife.