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Spinach Cannelloni

Chef.Ellie.Espo's picture
Spinach Cannelloni is an amazing Italian main dish with the spinach and cheese stuffed in tubular pasta or cannelloni covered with oodles of cheeses as ricotta, Parmigiano Reggiano or Pecorino Romano. Well made cannelloni cannot be achieved without some effort, but the results are always superb.
Ingredients
  Olive oil 1 Teaspoon
Crepspelle:
  Flour 1 Cup (16 tbs)
  Extra virgin olive oil 1 Teaspoon
  Eggs 2
  Yolk 1
  Milk 1 Cup (16 tbs)
  Ground pepper To Taste
  Ground nutmeg To Taste
Balsamella:
  Sweet butter 4 Ounce (1 stick)
  Flour 1⁄4 Cup (4 tbs)
  Hot milk 2 1⁄2 Cup (40 tbs)
  Salt and pepper To Taste
  Nutmeg To Taste
Ingredients for filling:
  Frozen spinach 19 Ounce (approx 2 boxed of spinach Defrosted,drained and squezzed dry)
  Ricotta 2 Cup (32 tbs)
  Grated cheese 1 Cup (16 tbs) (Parmigiano Reggiano or Pecorino Romano)
  Chopped shallots 2
  Dried porcini mushroom 1⁄2 Cup (8 tbs), reconstituted
  Grated nutmeg To Taste
Directions

MAKING:
Method for crepspelle:
1)In a large bowl place flour whisk to free of any lumps, Add the eggs and the yolk and whisk to a paste.
2) Slowly add the milk while whisking continuously for a smooth batter. Then set aside for 1 hour.
3) Butter a 7 inch crepe pan and heat the pan and ladle 3 Tablespoons of batter into the pan and swirling the batter over the surface of the pan. Cook on one side then flip and cook on the other side.
4) Layer the crepes between wax paper and set aside. The crepes may be made the night before. Bring to room temperature before filling.

Method for balsamella:
5) Melt 1 stick of butter in a heavy bottomed pot. Add flour and whisk to a paste, cook for 1 minute.
6)Add hot milk and whisk until smooth and add seasonings.

Method for the filling:
7) Saute shallots in extra virgin olive oil until golden.
8) Add chopped porcini mushrooms, add the spinach and cook for about 2-3 minutes.
9) Season with salt and pepper and add to the mixing bowl. Mix in the ricotta, cheese and season to taste.
10) Ladle a small amount of the balsamella and mix thoroughly.
11) Now you’re ready to fill the crepes. Lay out your crepe on a piece of wax paper. Ladle some balsamella in a casserole dish.
11) Take a heaping tablespoons of the filling and place In the middle of the crepe. Roll the crepe away from you.
12) Place the seam side down into your casserole dish. Continue filling the remaining crepes and top with balsamell and grated cheese.
13)Then place into a 350 degree oven and bake for 25-30 minutes.

SERVING:
14)Serve warm and enjoy!

TIP:
You can make the batter for the crepspelle several days in advance.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Equipment: 
Frying Pan
Ingredient: 
Spinach
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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