Green Canneloni Stuffed with Ricotta Cheese and Spinach

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings

Ingredients
  • Fresh Spinach Pasta sheets (8 to 12 ounces)
  • Bechamel Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups milk
  • Salt, pepper and pinch nutmeg
  • Ricotta Filling:
  • 8 ounces ricotta cheese
  • 1 cup freshly grated Parmesan
  • 2 eggs and 2 egg yolks
  • Spinach Filling:
  • 10 ounces spinach, stemmed, washed
  • 1/3 cup finely minced shallots
  • 2 tablespoons unsalted butter
  • Salt and pepper
  • Topping:
  • 1/3 cup grated Parmesan cheese
  • 4 tablespoons chilled cubed unsalted butter
  • Parmesan cheese
Directions
  • Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.


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