Ricotta and Spinach Cannelloni

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A glass plate of raw cannelloni pasta with garlic and oil on a dark surface

Ricotta and Spinach Cannelloni

Ingredients – Serves 2


Making the ricotta and spinach cannelloni requires, first of all, careful washing of the spinach. Sauté them in a pan for a few minutes with a clove of garlic and let them cool. In a small saucepan, fry the onion with a tablespoon of oil, add the tomato puree and cook until cooked.

Prepare the filling by adding to a bowl the ricotta, the egg, and the cooked spinach and mix well. Add the salt and, if you like it, also some grated nutmeg.

With the help of a spoon, fill the cannelloni with the ricotta and spinach mix and place them into a square casserole. Add the tomato sauce on top of the cannelloni and bake for about 20 minutes.

When almost cooked, add plenty of grated Parmesan cheese and leave to cook until golden, for a few minutes.

Our wine pairing suggestion: Verdicchio Castelli di Jesi Classico Superiore

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