Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni

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Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl. Get the kids to stir the ricotta, egg and Parmesan into the spinach.

Alright, don’t linger, let’s task this spinach and ricotta cannelloni menu with 13 components which are absolutely easy to acquire, and we have to process them at the very least through 15 ways. You should invest a while on this, so the resulting food could be perfect.

Composition of Spinach and Ricotta Cannelloni:
  1. Need 900 g spinach
  2. Make ready 750 g for ricotta
  3. Provide 500 g of mascarpone
  4. Get 175 g - grated Parmasan
  5. Give 250 g mozerella
  6. Require 8 garlic cloves
  7. You need 4 tbsp for milk
  8. Need 3 tbsp for caster sugar
  9. You need 3 tbsp - olive oil
  10. Require 2 tbsp for red wine vinegar
  11. Give 2 tbsp - basil
  12. Require 4 tins chopped tomatoes
  13. You need 2 boxes of dried cannelloni

Yes, I love cannelloni that much! In a large bowl, mix together the spinach, ricotta, mozzarella, montasio, pepper, and egg. Cut lasagna sheets in half and evenly divide filling inside of the pasta sheets. Peel and finely dice onion and garlic and chop spinach.

Spinach and Ricotta Cannelloni making:
  1. Boil a full kettle of water.
  2. Add as much spinach to a colander as possible. Pour over the boiling water from the kettle until wilted. Keep adding more spinach and boiling water until it is all wilted (may take multiple kettle boils).
  3. Run under some cold water to cool the spinach down. Leave to cool.
  4. Chop the garlic. Add garlic and oil to a pan and set on a medium heat.
  5. Add the sugar, red wine vinegar, basil and tins of chopped tomatoes. Season and let it cook for about 20 minutes, stirring occasionally. Turn heat of when finished.
  6. Meanwhile in a separate bowl add the mascarpone and milk. Season and whisk. Set aside.
  7. Check if the spinach is cool enough. Squeeze out all excess water. I like to take chunks and sqeeze into balls.
  8. Chop the spinach. Get another bowl out and add the spinach, 100g Parmesan, ricotta and season. Mix well.
  9. Get multiple oven proof dishes or foil trays if freezing. Split out the tomato sauce.
  10. Now comes filling the cannelloni. Some people like to pipe this bit, others use a spoon. I just stuff them with my hands. Use up the ricotta and spinach mixture to fill tubes until mixture is all gone. Ensure tubes are filled well with no gaps and up to the edges if not hanging out slightly. As you finish each tube, lay in the tomato sauce.
  11. Pour over the mascarpone mixture, splitting between dishes.
  12. Drain and slice the mozzarella. Lay it over the cannelloni.
  13. Season and sprinkle with remaining Parmesan.
  14. Either pop in the oven for 30 minutes on 180 fan or let cool and freeze to cook later.
  15. Serve.

Heat some vegetable oil in a frying pan, add half of the onion and garlic and fry until translucent. Remove from heat and drain in a sieve. To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl.

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