Cannelloni with ricotta, spinach and mozzarella
DESCRIPTION
Stuffed pasta with cheese and sauce really is a combo that can't fail. Here: Pasta tubes filled with ricotta- and white wine sauteed spinach topped with tomato sauce, mozzarella and parmesan! Takes some time to make but it's not difficult at all.
INGREDIENTS (4-6 Portions)
~ 20 cannelloni tubes, about 2-300 g
Filling
200 g spinach
250 g ricotta
2-4 finely chopped shallots
2 finely chopped garlic cloves
Few sprigs of fresh thyme, picked and finely chopped
Sprinkle of finely grated nutmeg
2,5 dl white wine
Juice and zest of half a lemon
Nub of butter, splash of oil, salt, pepper
Tomato Sauce
2 finely chopped garlic cloves
2 can of good quality tomatoes, preferably whole
A big bunch of finely chopped basil
Salt, pepper, sprinkle of sugar, splash of vinegar
Topping
250 g of mozzarella
50 g of parmesan
INSTRUCTIONS
Start with the tomato sauce: fry the garlic in a generous amount of olive oil for a few minutes (without burning), then add the tomatoes. Boil 10-200 minutes depending on available time. More time = more depth, less time = more freshness. When done, add the basil and adjust seasoning with salt, pepper and vinegar.
Filling: Fry the shallots, garlic and thyme in butter 5-10 min. Add white wine, let reduce almost completely. Add spinach, fry until its reduced substantially in size. Season with salt, pepper and freshly ground nutmeg. Put in a bowl to cool, then add ricotta and the zest and juice from half a lemon. The amount of lemon that is necessary for the right acidity is dependent on how long you cooked the wine, so taste to adjust it accordingly.
Assemble: put some tomato sauce in the bottom of an oven safe dish. Add the filling to a piping bag and fill the tubes (or use your imagination and regret that you didn't purchase a piping bag). Put the tubes on top of the tomato sauce, then top with the rest of the tomato sauce, making sure to cover it all. Finally, top with mozzarella, parmesan, drizzle of olive oil and freshly ground black pepper.
Bake in a 200 degree oven for 20-30 minutes or until the cheese is really golden. Serve with more fresh basil, drizzle of olive oil and sea salt!
Start with the tomato sauce: fry the garlic in a generous amount of olive oil for a few minutes (without burning), then add the tomatoes. Boil 10-200 minutes depending on available time. More time = more depth, less time = more freshness. When done, add the basil and adjust seasoning with salt, pepper and vinegar.
Filling: Fry the shallots, garlic and thyme in butter 5-10 min. Add white wine, let reduce almost completely. Add spinach, fry until its reduced substantially in size. Season with salt, pepper and freshly ground nutmeg. Put in a bowl to cool, then add ricotta and the zest and juice from half a lemon. The amount of lemon that is necessary for the right acidity is dependent on how long you cooked the wine, so taste to adjust it accordingly.
Assemble: put some tomato sauce in the bottom of an oven safe dish. Add the filling to a piping bag and fill the tubes (or use your imagination and regret that you didn't purchase a piping bag). Put the tubes on top of the tomato sauce, then top with the rest of the tomato sauce, making sure to cover it all. Finally, top with mozzarella, parmesan, drizzle of olive oil and freshly ground black pepper.
Bake in a 200 degree oven for 20-30 minutes or until the cheese is really golden. Serve with more fresh basil, drizzle of olive oil and sea salt!
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