Photograph of the finished Cannelloni ricotta e spinaci

Italy · Ống mì nhồi ricotta rau chân vịt Cannelloni

Cannelloni ricotta e spinaci

2 hr Hands-on time + 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 560 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Ricotta cheese Ricotta cheese 800 g
  • Photograph of Spinach Spinach 800 g
  • Photograph of Parmigiano cheese Parmigiano cheese 280 g
  • Photograph of Fresh milk Fresh milk 1.2 l
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Thick tomato passata Thick tomato passata 480 g
  • Photograph of Nutmeg Nutmeg 4 g
  • Photograph of Wheat starch Wheat starch 120 g

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.

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