| | 4 servings Preparation 20 min Cooking 35 min Standing 5 min 450 calories per serving Cooking dish: 27x 18 cm | Ingredients340 g | spinach, washed and drained | | 12 cups | 1 | onions, finely chopped | | 200 g | 1 1/2 tbsp | olive oil | | 23 mL | 2 1/2 tbsp | margarine non-hydrogenated | | 35 g | 4 tbsp | white flour (all purpose) | | 30 g | 2 cups | milk, partly skimmed, 2% | | 500 mL | 1 pinch | salt [optional] | | 0.1 g | | ground pepper to taste | | | 1 1/4 cup | ricotta cheese, light | | 240 g | 3/4 cup | Parmesan cheese, grated | | 40 g | 2 | eggs size large | | | 1 pinch | nutmeg | | | 12 | cannelloni | | 120 g |
Before you startThe cannelloni pasta does not require any precooking before filling. However, it may be cooked 4 min in boiling water. This operation reduces the final baking to just 15 min.Method- Preheat the oven to 190ºC/375ºF.
- Prepare the vegetables: Finely chop the onion; wash the spinach, then drain rapidly and set aside.
- Heat the oil in a pan over medium heat. Add the onion and sauté 2-3 min, then add the spinach. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Transfer the spinach to a colander, then press to remove excess water. Chop coarsely and set aside.
- Meanwhile, heat the butter in a heavy saucepan over moderately low heat until it has melted, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 5 minutes. Season with salt and pepper.
- Take the saucepan off the heat, then add all of the ricotta cheese and all the grated Parmesan minus about 2-3 spoonfuls (set this aside for sprinkling on top of the assembled dish). Add the egg, spinach, and grated nutmeg, then mix well.
- Spread a few spoonfuls of the spinach mixture on the bottom of a baking dish. Fill the cannelloni tubes with the mixture, then place them in the dish in a single layer (if a very large dish is not available for large amounts, they may be layered). Cover with the remaining spinach mixture and the reserved parmesan cheese.
- Bake in the middle of the oven 35-40 min until the top is golden-brown. Let stand 5 minutes at room temperature before serving.
RemarksThe complete dish may be assembled a couple days ahead and chilled or frozen, well covered. It can be taken directly from the freezer and baked for about 1 h. |
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