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Ingredients


1 dz of fresh make crepes
2 lb of fresh ricotta cheese
5 lb bag of wash and clean Spinach
1 teaspoon of fresh grated nutmeg
sea salt and ground black pepper
1 cup of bechamel sauce
1/2 cup of tomato sauce
1 1/2 cup of fresh grated Parmigiano Reggiano

Spinach and Ricotta cheese "cannelloni"


Preparation

Make the dozen of crepes following the recipe linked on the ingredients list. Place the fresh ricotta cheese in a cheese cloth overnight to drain the excess water, cook the spinach in water and then drain it and squeeze out all the water as much as possible with your own hand by creating a small balls, keep the squeeze it spinach balls on site. Grind together the ricotta cheese and the spinach into a clean stainless steel bowl, add the seasoning of salt and ground black pepper, the fresh grated nutmeg, a spoon of cold bechamel mix well, place the mixture in a large pastry bag and lay out your crepes, filled by piping out of the pastry bag the ricotta-spinach mixture and roll the crepes to create the regular size "cannelloni", cut the edges to make them even. Warm up the bechamel sauce and your tomato sauce, then mixed and incorporated together in another small bowl keep it warm on the stove. place the crepes cannelloni in a not stick skilled with a melted touch of butter toasted gently and allow to warm them up by putting them for 5 minutes before serving it in a warm heated oven at 325 degree for 5 minutes, then served on a large plate and dressed with the warm bechamel-tomato sauce. .


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