Spinach and Ricotta Cannelloni Recipe

Fresh Rolled and Stuffed Pasta Sheets

© Liliana Tommasini

Jun 8, 2009

Fresh spinach is available from June to October. This dark, leafy green vegetable is an excellent source of vitamins and antioxidants. It also contains potassium which is beneficial for heart health.

How to Select and Store Spinach

Select spinach leaves that are green with no wilted edges. Spinach will last four days in the refrigerator, stored unwashed in a plastic bag.

Spinach and Ricotta Cannelloni Recipe

Yields: 6 entrées or 12 appetizers.

Ingredients for the Spinach and Ricotta Cannelloni

• Spinach Ricotta Cheese Filling
• 2 cups Tomato Sauce (homemade or store bought)
• ½ cup Parmigiano Cheese
• 12 fresh pasta sheets (9 x 3.5)

Ingredients for the Spinach Ricotta Cheese Filling:

• 2 cups fresh spinach, washed
• 4 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 2 cups ricotta cheese, drained
• 1 cup Parmigiano Reggiano cheese, grated
• 1 egg, slightly beaten
• ½ tsp nutmeg
• salt and fresh ground pepper to taste

Ingredients for the Tomato Sauce

• 3 tbsp extra virgin olive oil
• 2 cloves garlic, chopped
• 2 19-oz cans diced Italian plum tomatoes
• salt and pepper to taste
• ¼ tsp hot pepper flakes or to taste

How to Wash the Spinach:

1. Place spinach in a large bowl filled with water.
2. Move spinach around with hands to remove dirt and sand.
3. Drain spinach.
4. Clean bowl, fill with water.
5. Repeat steps #2 through #4 until all the dirt and sand have been removed.
6. Drain spinach.

How to Drain the Ricotta Cheese

1. Line a colander with two layers of cheesecloth or two coffee filters.
2. Add the ricotta cheese.
3. Place colander on top of bowl and cover with plastic film.
4. Refrigerate for at least 8 hours or overnight.

How to Make the Tomato Sauce

1. In medium size pan, heat olive until hot.
2. Add the chopped garlic and stir to avoid burning.
3. Add the diced tomatoes, salt, pepper and pepper flakes.
4. Lower the hear and simmer until cooked (about 20 minutes)

How to Cook the Spinach

1. Heat olive oil in medium size skillet.
2. Add onion and cook until soft.
3. Add chopped spinach all at once and mix well.
4. Cover and cook until spinach wilts (2 – 3 minutes).
5. Remove from heat and drain.

How to Prepare Spinach Ricotta Cheese Filling:

1. In medium size bowl, mix the ricotta and spinach mixture.
2. Add the beaten egg, Parmigiano Reggiano cheese, nutmeg, salt and pepper
3. Mix well.

How to Cook the Fresh Pasta Sheets

1. Cook the fresh pasta sheets in salted boiling water for 2 minutes.
2. Drain the fresh pasta sheets and rinse with cold water.
3. Lay each fresh pasta sheet on clean cotton cloth.

How to Assemble the Spinach and Ricotta Cannellon:

Heat oven to 350 degrees F.

Brush two 9x15 inch pans with olive oil.

1. On a cutting board cut each fresh pasta sheet in half.
2. On each half of the fresh pasta sheet, place 1 1/2 to 2 tablespoons of the spinach and ricotta cheese mixture off center.
3. Roll into a cylinder and place in prepared pan.
4. Repeat steps #5 and #6 with all the rest of the pasta sheets.
5. Top the Spinach and Ricotta Cannelloni with the tomato sauce.
6. Sprinkle with the Parmigiano Reggiano cheese.
7. Bake in oven for 20 to 30 minutes or until the cannelloni are hot and cheese has melted.
8. Remove from oven. Serve hot or warm.

Fresh Spinach Recipes

The following recipes also use fresh spinach as the main ingredient:

Spinach Pie

Spinach and Ricotta Savoury Squares

Spinach Salad Recipe with Kale and Fried Tofu

Fresh Spinach

Print Article

View All Articles

How to subscribe to feeds