Saturday, October 30, 2010

Cannelloni with Spinach and White Cheese Sauce (Xs’ Recipe)

Recipe for 4

12 Cannelloni
1 large bunch of spinach, cut by hand1 onion, chopped
2 tablespoons olive oil
3/4 cup Ricotta cheese, crumbled
1/2 cup fresh cream
1/2 teaspoon salt
1/3 teaspoon black pepper, powder
1/3 teaspoon grated nutmeg
1/2 cup Parmesan cheese, grated


First thing to do is to prepare the cannelloni. Boil them in lightly salted water until half-cooked (not even al dente), remove, drain and place under running water to stop the cooking process. Let the pasta on the side and start preparing the filling.
In a large skillet heat the oil over medium heat and add the onion. Sauté until translucent and add the thickly chopped spinach. Stir until spinach is half reduced in volume and add the ricotta cheese. Stir for a minute until all ingredients combine and season with salt, pepper and nutmeg.
Remove the skillet from heat and allow ingredients to cool down. With a spoon scoop enough stuffing and fill the cannelloni. Set the filled cannelloni side by side in a large ovenproof dish. When all cannelloni are in the dish pour over them the fresh cream and sprinkle with the grated parmesan.
Bake in preheated oven (180oC) for 25 minutes or until cheese melts and a goldish crust is formed on top.
Serve warm and ... ..Enjoy!