Spinach and Cheese Cannelloni

Name: Spinach and Cheese Cannelloni
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 283 grams baby spinach; 0 teaspoons black pepper; 1 large egg, lightly beaten; 2 Tbsps all-purpose flour; 118 milliliters chopped fresh flat-leaf parsley; 340 grams 3/4 cups ricotta fresh or 15 oz supermarket-style); 2 garlic cloves, finely chopped; 1 pinch Pinch of freshly grated nutmeg; 3 Tbsps extra-virgin olive oil; 1 small onion, chopped; 32 inches (6- by fresh pasta rectangles or 8 oven-ready (sometimes labeled no-boil) lasagne noodles; 118 milliliters oz finely grated Pecorino Romano or Parmigiano-Reggiano; 85 grams thinly sliced prosciutto (optional), chopped; 0 teaspoons salt; 2 Tbsps unsalted butter; 473 milliliters whole milk

Spinach and Cheese Cannelloni might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 313 calories, 14g of protein, and 22g of fat. This recipe serves 8. If you have baby spinach, flour, milk, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat.

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Butter

Equipment you will use

Sauce Pan

Whisk in flour and cook roux, whisking, 2 minutes.

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All Purpose Flour

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Whisk

Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg.

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Nutmeg

Pepper

Sauce

Milk

Salt

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Whisk

Remove from heat and whisk in cheese, then cover pan.

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Cheese

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Whisk

Frying Pan

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes.

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Garlic

Onion

Cooking Oil

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Pot

Add spinach and sauté, stirring, until just wilted, about 3 minutes.

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Spinach

Remove from heat and cool completely.

Stir together ricotta, egg, parsley, prosciutto (if using), salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.

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Prosciutto

Parsley

Ricotta Cheese

Spinach

Cheese

Pepper

Salt

Egg

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Bowl

Boil pasta 2 pieces at a time in a 6- to 8-quart pot of boiling salted water, stirring to separate, until just tender, about2 minutes for fresh pasta or about 6 minutes for oven-ready noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels. Trim oven-ready noodles (if using) as closely as possible to 6 1/4- by 5 1/2-inch rectangles.

Ingredients you will need

Pasta