Cannelloni Ricotta & Spinach Recipe
Cannelloni are the biggest lasagna competitor, and with reasons. Imagine a tube, filled with the most delicious sauces, trapped to perfection. This version here is the vegetarian one, however instead of spinach you can easily have a bolognese ragù, or vegetable sauce.
Filotea Cannelloni (how many sheets you'll need is mostly based on the size of your baking dish)
500g Fresh Spinach
250g Fresh Ricotta
50g Crushed Walnuts
For the Béchamel
Salt and nutmeg to taste
Abundant grated Parmigiano Reggiano
Steam the spinach until cooked and set aside. When cold, add the ricotta, salt and mix throughout.
Make the Béchamel
In a separate saucepan, melt butter over low heat. Add flour and whisk continuously for 1-2 minutes to create a roux. Slowly pour in the milk while whisking constantly to avoid lumps. Cook until the sauce thickens, stirring frequently. Season with salt, and nutmeg. Set aside.
Assemble the Cannelloni
Preheat your oven to 175-180°C. Spread a thin layer of butter at the bottom of your baking dish. Fill the cannelloni with the spinach/ricotta mixture until full. Layer the cannelloni, then add the béchamel, sprinkle the walnuts and abundant Parmigiano Reggiano. If you have space, repeat with additional layers, ending with a layer of béchamel, walnut and generous cheese on top.
Bake for about 30 minutes, and pinch the cannelloni to ensure they are cooked throughout. Turn off the oven and let it rest for 5-10 minutes. It's going to be scorching hot, so no need to rush and it is always best to let ingredients settle and fall into place.
Serve and enjoy!