Cannelloni di Ricotta e Spinaci

Cannelloni di Ricotta e Spinaci, or Ricotta and Spinach Cannelloni, is a beloved classic in Italian cuisine, particularly celebrated in the regions of Emilia-Romagna and Campania. This dish encapsulates the essence of comfort food, combining delicate crepes filled with a creamy ricotta and spinach mixture, all enveloped in a rich tomato and béchamel sauce. The dish's cultural significance lies in its representation of family gatherings and festive occasions, where it is often served as a centerpiece. The marriage of fresh herbs, vegetables, and cheeses creates a symphony of flavors that tantalizes the palate. Each bite is a celebration of tradition and culinary artistry, making it a dish that transcends generations. This recipe yields approximately 6 generous portions, perfect for sharing with loved ones.

Time to complete

Prep

30min

Cook

40min

Wait

0 minutes

Total

1h 10min

Ingredients (Makes 6 portions)

Crepes

  • Crepes (prepared according to Vincenzo's Basics)

Sauce

  • 2 bottles Italian passata (for tomato sauce)

Filling

  • 400 grams Fresh ricotta
  • 3 cubes Frozen spinach (or 150g cooked and strained)
  • 1 Egg
  • A small portion of fresh parsley (chopped finely)
  • A small portion of fresh Italian basil
  • 3 thick slices Provolone cheese (cut into small cubes)
  • ¼ Onion (chopped finely)
  • 2 branches Celery
  • 2 Carrots (peeled and cut in half)
  • A handful of dry mixed herbs
  • A pinch of cinnamon
  • 2 pinches Rock salt
  • Fresh parmesan (for grating)
  • Extra virgin Olive Oil (EVOO)
  • 1 glass Water
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 8
  • Protein: 10
  • Carbohydrates: 12
  • Fiber: 1
Directions

Preparing the Sauce

  • 1. In a medium-sized saucepan over medium heat, add 4 tablespoons of extra virgin olive oil and the finely chopped onions.
  • 2. Sauté until the onions are golden brown, which should take a couple of minutes.
  • 3. Stir in the passata and combine well with the onions.
  • 4. Incorporate the fresh parsley, basil, and carrots into the sauce.
  • 5. Break the celery branches in half and add them to the sauce.
  • 6. Season with 2 ½ pinches of rock salt and stir.
  • 7. Add 2 pinches of dried mixed herbs and a glass of water, then stir.
  • 8. Cover and let simmer on medium-high heat for about 40 minutes, stirring every 5-8 minutes.

Preparing the Filling

  • 9. In a mixing bowl, crumble the ricotta using a fork.
  • 10. Add the strained spinach and mix until evenly distributed.
  • 11. Season with 2 pinches of salt and a pinch of cinnamon, then mix again.
  • 12. Incorporate freshly grated parmesan and the egg, blending thoroughly.

Assembly

  • 13. Preheat the oven to 180°C (350°F).
  • 14. Spread a spoonful of béchamel sauce on the bottom of a baking tray.
  • 15. Place a crepe in the center, add a spoonful of the ricotta mixture off-center, and roll carefully.
  • 16. Arrange the rolled crepes in the tray and cover with the tomato sauce.
  • 17. Sprinkle provolone cheese and freshly grated parmesan on top.

Baking

  • 18. Bake for 10-15 minutes until the cheese is melted and golden.
Cookix's Secrets

Alternative Cooking Methods

  • Consider steaming the crepes instead of frying for a lighter texture.

Bold Flavor Enhancements

  • Add a splash of white wine to the sauce for depth.

Cheese Tip

  • Use a mix of cheeses for a more complex flavor profile.

Complementary Flavor Pairings

  • Add a hint of nutmeg to the filling for a warm, aromatic note.

Filling Tip

  • Strain the spinach thoroughly to avoid excess moisture.

Healthier Variations

  • Substitute ricotta with cottage cheese for a lighter option.

Ingredient Alternatives

  • Swap out provolone with mozzarella or fontina for different melting qualities.

Sauce Tip

  • Ensure to check the sauce regularly to prevent sticking.

Seasonal Tweaks

  • Incorporate seasonal vegetables like zucchini or mushrooms for added flavor.