Spinach & ricotta cannelloni

1 me gustan 0 comentarios Receta por Jenna

Ingredientes

Filling
500g light ricotta or cream fraishe (or mix of both)
3 tablespoons of butter
1/2 cup grated cheese
Approx 600g frozen spinach (thawed)
4 egg yolks (beaten)
1 teaspoon of salt
2 teaspoons of ground black pepper
2 level teaspoons of nutmeg
2 garlic cloves (crushed)
Approx 300g cannelloni tubes

*VARIATION: Fry up some chicken mince (300-500g) and add to filling.

Sauce
800g tomato puree or whole peeled tomatoes
15 fresh basil leaves (or 1 tablespoon of ground basil leaves)
1 brown onion (diced)
2 cloves of garlic (crushed)
3 tablespoons of olive oil
1 teaspoon of salt
pinch of ground pepper
2 tablespoons raw or brown sugar

Topping
1/2 cup sour cream
1 cup grated cheese

Instrucciones

1. Place butter and spinach in a saucepan on med heat. Separate and mix adding a little water if spinach gets too dry.

2. Add ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper. Reduce to low heat. Once filling is combined and cheese melted, take off heat and set aside.

3. Preheat oven to 200 degrees. Add oil to frying pan following with garlic and onion and brown. Add tomato puree and remaining sauce ingredients and simmer for 4 mins.

4. In a greased oven proof baking dish pour in almost half the sauce. Fill cannelloni tubes with spinach mixture using a teaspoon and place in the dish, side by side. Use remaining sauce to cover cannelloni.

5. Drizzle cream over the top and sprinkle with grated cheese.
Place in oven for 30-40 mins or until cooked through.

segundos August 30, 2011 13:21