Ricotta and spinach cannelloni

Ingredients

• 100 g00 flour
• 55 g (about 1 medium egg)egg
• 250 gspinach
• 150 gcow’s milk ricotta
• 1 mediumegg
• 50 ggrated Grana Padano DOP
• 1 clovegarlic
• 1 pinchnutmeg
• as neededextra-virgin olive oil
• as neededfine salt
• as neededblack pepper
• 500 gwhole milk
• 50 gbutter
• 37 g00 flour
• as needednutmeg
• 1 pinchfine salt
• 1 pinchblack pepper
• as neededGrana Padano DOP, for grating

Instructions

1. 1

   Make the pasta

   Put the flour in a bowl, keeping a little back. Add the lightly beaten egg and work the mixture together by hand. Transfer it to a work surface and knead until combined, adding the reserved flour if needed.

2. 2

   Rest the dough

   Knead until the dough is smooth, firm and elastic, then shape it into a ball. Wrap it in cling film and leave it in a cool, dry place for about 1 hour. Meanwhile, heat olive oil in a frying pan, add the garlic and let it colour; remove the garlic, then add the washed and drained spinach.

3. 3

   Cook the spinach

   Season the spinach with salt, cover the pan and cook for about 5 minutes, until wilted. Leave it to cool slightly. Warm the milk for the béchamel; in another pan, melt the butter, add the sifted flour and stir quickly. After a couple of minutes, when the roux is hazelnut-coloured, briefly take it off the heat and slowly pour in the hot milk.

4. 4

   Finish the béchamel

   Stir continuously and season with a pinch of salt, pepper and grated nutmeg. Cook over a moderate heat for 5–6 minutes, until it reaches the desired thickness. Transfer to a glass bowl and cover with cling film in contact with the surface. Roughly chop the cooled spinach on a board.

5. 5

   Mix the filling

   Put the spinach in a large bowl and add the ricotta. Mix with a fork, then add the egg, salt, pepper and nutmeg. Stir in the grated cheese and combine everything well. Transfer the filling to a piping bag and refrigerate until needed.

6. 6

   Roll the pasta

   Divide the rested pasta dough in half. Roll each piece through a pasta machine to setting 8, making sheets about 2 mm thick. If you do not have a pasta machine, roll the dough by hand with a lightly floured rolling pin.

7. 7

   Cut and blanch

   Cut the pasta into 9 × 14 cm rectangles, or size them to fit your baking dish. Blanch the rectangles one at a time in lightly salted boiling water for about 1 minute. Drain and lay them flat on a tea towel without overlapping; if preferred, rinse them in cold water to stop the cooking.

8. 8

   Fill the pasta

   Pipe about 100 g of filling along the centre of each pasta sheet, then roll each sheet into a cylinder. Spread 2 generous tablespoons of béchamel over the base of a 20 × 30 cm baking dish.

9. 9

   Arrange the cannelloni

   Set the cannelloni in the baking dish and cover them with the remaining béchamel, spreading it evenly over the top.

10. 10

    Bake until golden

    Grate cheese over the top and bake in a preheated conventional oven at 200°C for 15 minutes. Switch to the grill at 230°C and cook for about 5 minutes more, until a golden crust forms. Serve hot.

What are ricotta and spinach cannelloni?

Cannelloni are pasta tubes or rolled pasta sheets filled and baked with a sauce. They are a familiar Italian baked pasta dish, often served for Sunday meals and celebrations.

This version makes its own egg pasta and fills it with spinach, ricotta and Grana Padano. A layer of béchamel keeps the pasta moist while the grated cheese browns on top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 0g protein, 40g carbs, 33g fat.

The pasta flour supplies most of the carbohydrates, while the butter, milk, ricotta and cheese contribute much of the fat; ricotta, egg and cheese also provide protein. Balance a serving with a crisp salad or non-starchy vegetables, without adding another rich sauce.

The homemade pasta

Flour and egg: Work them together gradually, holding back a little flour to adjust the dough as you knead. The finished dough should feel smooth, firm and elastic before its hour-long rest.

Thin sheets: Roll the dough to setting 8, or to about 2 mm by hand. Cut pieces to the stated 9 × 14 cm size, adjusting if your baking dish calls for a different fit.

Spinach and ricotta filling

Cooked spinach: Wash and drain it well, then cover and cook for about 5 minutes until wilted. Let it cool before chopping and mixing it with the ricotta, so the filling is easier to handle.

Seasoning: Egg and grated Grana Padano help bind and flavour the mixture. Add the salt, pepper and nutmeg, then mix thoroughly so each cannelloni gets a well-seasoned filling.

A smooth béchamel

Hot milk: Warm it before adding it to the butter-and-flour roux. Pour it in slowly while stirring to help the sauce come together evenly.

Thickness: Cook the béchamel over moderate heat for 5–6 minutes, stirring continuously. Cover it with film touching the surface while you prepare the pasta to help prevent a skin forming.

Blanching and rolling

Brief blanch: Cook each rectangle in lightly salted boiling water for about 1 minute, then drain it carefully. Lay the sheets separately on a tea towel so they do not stick together.

Even filling: Pipe about 100 g of mixture down the centre of each sheet and roll it into a cylinder. Keep the rolls snug rather than squeezing the filling out at the ends.

Baking and serving

Sauce underneath: Spread 2 generous tablespoons of béchamel across the base of the 20 × 30 cm dish before arranging the cannelloni. Cover them with the rest of the sauce and grated cheese.

Golden finish: Bake at 200°C for 15 minutes, then grill at 230°C for about 5 minutes. The top should be golden; serve the cannelloni hot, with a green salad or simply dressed vegetables alongside.

Recipe notes & tips

• Drain the washed spinach well before cooking so excess water does not thin the filling.
• Keep the pasta rectangles in a single layer on the tea towel after blanching.
• Use the piping bag to distribute the filling evenly along each sheet.
• Keep the béchamel covered with film touching its surface while you assemble the dish.
• Let the cannelloni sit briefly after baking so the sauce settles before serving.

Variations

• Add herbs: Mix chopped parsley into the ricotta and spinach filling.
• Use another hard cheese: Replace the Grana Padano with finely grated Parmesan.
• Add lemon zest: Stir a little zest into the filling for a brighter flavour.
• Make individual portions: Arrange the filled pasta in smaller oven dishes and bake until golden.
• Use fresh pasta sheets: Cut them to fit the dish, then follow the recipe’s brief blanching step.

Common mistakes to avoid

• Wet spinach: Drain it well before cooking and allow it to cool before chopping.
• Overworked dough: Knead only until smooth and elastic, then give it the full hour to rest.
• Lumpy béchamel: Add the hot milk gradually while stirring continuously.
• Overlapping sheets: Lay blanched pasta flat on the tea towel so it remains easy to fill.
• Too much filling: Pipe about 100 g onto each sheet and roll without forcing the filling out.

How to store

Refrigerate leftovers in a covered container and eat within 2–3 days. Reheat in an ovenproof dish at 180°C until hot throughout; cover loosely if the top is browning too quickly.

Frequently asked questions