Sunday 11 January 2015

Ricotta & Spinach Cannelloni

  • 200 gm GF Cannelloni
  • 375 gm (1 ½ packets) frozen spinach, defrosted and broken apart
  • 350 gm Ricotta
  • 4 egg yolks
  • 2 heaped tsp minced garlic
  • 2 cups grated tasty cheese
  • Some powdered parmesan cheese
  • ½ tsp nutmeg
  • salt & pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh basil
  • 2 x 400 gm cans pureed tomatoes
  1. Preheat oven to 200 C.
  2. Thoroughly mix spinach, ricotta, egg yolks, garlic, ½ cup cheese, nutmeg and pinch salt in a bowl.
  3. Before filling the cannelloni, find an oven proof baking dish in which they are a good fit (one layer only).
  4. Place all cannelloni, end up in a small container which supports them and pipe the spinach & ricotta mix into each using the back of a chopstick to ensure each is well filled. [Note: if you don't have a piping bag, just use a small plastic freezer bag with one corner cut off.]
  5. Tomato Sauce: In a saucepan, add pureed tomatoes, oil, basil, salt & pepper to taste and bring to boil. Remove from heat immediately.
  6. Pour half the tomato sauce into the baking dish, spreading evenly all over its base.
  7. Lay out the filled cannelloni on top of the tomato sauce and pour the rest of the sauce over them.
  8. Sprinkle the remaining tasty cheese evenly over the contents of the baking dish, dust with salt, pepper and parmesan cheese to taste.
  9. Bake for 35 minutes. Check with a skewer see if well cooked before serving.

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