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RECIPE
14 INGREDIENTS 9 STEPS 1hr

Spinach Ricotta Cannelloni

Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta. These are packed full of ricotta, spinach and plenty of parmesan then served with a rich tomato sauce and just the right amount of salt.
Spinach Ricotta Cannelloni Recipe | SideChef
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Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta. These are packed full of ricotta, spinach and plenty of parmesan then served with a rich tomato sauce and just the right amount of salt.
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
1hr
Total Time
$2.28
Cost Per Serving

Ingredients

Servings
12
US / METRIC
to taste
Extra-Virgin Olive Oil
1
Carrot , chopped
1
Onion , chopped
1 jar
(680 g)
Tomato Passata
to taste
2/3 cup
Water
to taste
Ricotta Cheese
to taste
Ground Nutmeg
to taste
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Nutrition Per Serving

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CALORIES
108
FAT
4.4 g
PROTEIN
7.5 g
CARBS
9.4 g

Cooking Instructions

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Step 1
In a saucepan over low heat add liberal amounts of Extra-Virgin Olive Oil (to taste) , Carrot (1) , Onion (1) , Tomato Passata (1 jar) , a pinch of Salt (to taste) and Fresh Basil Leaf (1) . Let it simmer slowly.
Step 2
In another pot over medium heat add the Fresh Spinach (2 cups) and a pinch of Salt (to taste) . Let it cook for 2-3 minutes until it softens. Once wilted, use a colander to drain the water and set aside.
Step 3
To make crepe mixture add 10 Eggs (10) , All-Purpose Flour (2/3 cup) , Salt (to taste) and Water (2/3 cup) to a bowl and whisk until mixture is watery.
Step 4
In a bowl break apart the Ricotta Cheese (to taste) and season with Salt (to taste) and Ground Nutmeg (to taste) . Add the cooked spinach, Egg (1) a generous amount of Grated Parmesan Cheese (to taste) and mix well. The filling should not be too hard or too soft.
Step 5
To make the crepes, add a little bit of Extra-Virgin Olive Oil (to taste) to coat a very hot pan, ladle in the mixture and immediately move around so that it covers the bottom of the pan. Flip over to cook the other side, remove and repeat the process until you have run out of mixture.
Step 6
Preheat the oven to 400 degrees F (200 degrees C).
Step 7
Spread Butter (to taste) onto a baking tray and spread some of the tomato sauce made earlier. Spoon some sauce lightly over each crepe followed by some Grated Parmesan Cheese (to taste) and the ricotta-spinach filling. Roll the crepes and make sure to close the ends so that no filling spills out.
Step 8
Line up the stuffed cannelloni in the baking tray and spoon some sauce over. Sprinkle some Grated Parmesan Cheese (to taste) and add small pieces of Butter (to taste) over the top. Bake in preheated oven for 15-20 minutes.
Step 9
To serve you can sprinkle more Grated Parmesan Cheese (to taste) on top if desired.

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Nutrition Per Serving
Calories
108
% Daily Value*
Fat
4.4 g
6%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
167.1 mg
56%
Carbohydrates
9.4 g
3%
Fiber
1.1 g
4%
Sugars
0.9 g
--
Protein
7.5 g
15%
Sodium
119.6 mg
5%
Vitamin D
0.9 µg
4%
Calcium
36.7 mg
3%
Iron
1.3 mg
7%
Potassium
103.1 mg
2%
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