Cannelloni ricotta e spinaci

Method

1. 1 Knead the dough with the eggs for 10 minutes, then let it rest for 40 minutes and roll it out into a thin sheet 1 mm thick.
2. 2 Blanch the dough leaves for 40 seconds, then spread them on a damp cloth and cut them into 10 x 14 cm rectangles.
3. 3 Blanch the spinach, squeeze out the excess water, and chop finely. Mix with the drained ricotta and Parmigiano.
4. 4 Roll the filling into a tube and place the end of the roll facing down on a tray lined with tomato sauce.
5. 5 The purpose of placing the connectors at the bottom is to prevent the tubes from coming loose in the oven.
6. 6 Melt the butter with the flour and milk until it becomes béchamel, then pour it over the mixture and bake at 190 degrees for 30 minutes.

With an appliance

• Air fryer 1 hr 36 min

  Replace the baking step in step 6: spray béchamel with oil, use a 205°C steamer for 20 minutes and rotate the tray at 10 minutes; the sauce crusts on top quickly, large cannelloni trays must be divided into two batches.