Cannelloni with Ricotta and Spinach Filling

For the cannelloni with ricotta and spinach filling, prepare the bechamel sauce. To do this, melt the butter in a small saucepan. Bring the milk to the boil with the nutmeg, then gradually whisk it into the roux and season with salt. Cook for a few minutes, stirring constantly, then set aside.

For the filling of the cannelloni, wash the spinach and drain well. Heat some olive oil in a saucepan and cook the spinach in it over high heat until it collapses. Then let it cool, squeeze it well and chop it finely with a knife. Mash the ricotta in a bowl with a fork and mix in the spinach.

Whisk the egg yolks and pour over the mixture. Then add half of the Parmigiano Reggiano and season with salt and pepper. Mix the ingredients until they form a homogeneous mass.

Preheat the oven to 180°C. Grease a baking dish with butter. Spread a thin layer of bechamel sauce and a little Barilla Basilico Sauce in the dish.Fill the cannelloni with the spinach-ricotta mixture and place in the dish. Cover with bechamel sauce, pour the remaining Barillo Basilico Sauce and sprinkle with the remaining Parmigiano Reggiano.

Bake the cannelloni in the oven for 40 minutes. Arrange the finished cannelloni with ricotta on four plates, garnish with basil leaves, drizzle with a little olive oil and serve immediately.

Related Recipes:

CannelloniThe bechamel sauce for the cannelloni in a saucepan melt the butter. Stir in the flour and sweat briefly. Then... Salmon and Spinach LasagnaFor the salmon spinach lasagna, first prepare the béchamel sauce. For the béchamel sauce, heat the milk... Cannelloni with Leek, Spinach and Porcini MushroomsFor cannelloni with leek, spinach and porcini mushrooms, first make a smooth pasta dough with the given... Spinach Ricotta Crespelle Au GratinMix 60 g of flour with an eighth of a liter of milk, the eggs and the melted butter. Season the dough with a... Cannelloni with Vegetable FillingFor the cannelloni with vegetable filling, first prepare the filling. Cut the vegetables, onion and garlic... Lasagna with LambDefrost the spinach, peel the onion and garlic, chop both very finely. Preheat the electric stove to 200 °C... Ricotta Ravioli with TrufflesA delicious mushroom dish for any occasion! Blanch spinach in salted water, rinse in cold water, squeeze well... Pumpkin Lasagna VeganFor the pumpkin lasagna, preheat oven to 180 °C top/bottom heat (convection oven 160 °C). Peel and finely... Cannelloni with Spinach and Feta CheeseSpinach clean, rinse and drain. Remove the skin from the garlic and press it through a garlic press. Cut feta... Kamuttascherln with Spinach and Feta Cheese FillingFor the Kamuttascherln with spinach and feta cheese filling, dissolve yeast and salt in water. Add the...