Cannelloni all Spinacci and Ricotta.
(Recipe for 4 person)
• 10 sheets of italian Pasta Sfoglia (I think it's called Puff Pastry).
• 250g fresh ricotta or cream cheese
• ¼ cup grana cheese
• 250g frozen spinach (thawed)
• 2 egg yolks (beaten)
• ½ teaspoon salt
• pinch ground black pepper
• 2 cloves of garlic (crushed)
• 425g can tomato puree
• 1 level teaspoon ground basil leaves
• 2 tablespoons olive oil
• 1 level teaspoon salt
• ½ cup cream (optional) Topping
• ½ cup grated cheese
• pinch of Oregano
• One piece of mozzarella cheese (medium size)
(Recipe for 4 person)
• 10 sheets of italian Pasta Sfoglia (I think it's called Puff Pastry).
• 250g fresh ricotta or cream cheese
• ¼ cup grana cheese
• 250g frozen spinach (thawed)
• 2 egg yolks (beaten)
• ½ teaspoon salt
• pinch ground black pepper
• 2 cloves of garlic (crushed)
• 425g can tomato puree
• 1 level teaspoon ground basil leaves
• 2 tablespoons olive oil
• 1 level teaspoon salt
• ½ cup cream (optional) Topping
• ½ cup grated cheese
• pinch of Oregano
• One piece of mozzarella cheese (medium size)
1. The Filling
Start mixing the spinach, ricotta cheese, egg yolks, garlic, grana cheese, salt and pepper together thoroughly in a medium sized bowl. Aside, boil a pot of water and introduce the sheets of pasta sfoglia, one by one, in order to soften them for a couple of minutes. Take each sheet and rolled up leaving some space for the filling. Finally fill the rolls with the mixture.
2. The Sauce
Heat the olive oil in a frying pan, add tomato puree, the cream, fresh basil, salt and pepper and bring to boil. Remove from heat after boiling.
3. Baking
In a greased oven proof baking dish pour a layer of sauce, leaving enough to cover cannelloni.
Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce. Cut small pieces of mozzarella and cover the top of the recipe.
Bake in oven at 200°C for 25 - 35 minutes (test by pricking with a skewer).
Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce. Cut small pieces of mozzarella and cover the top of the recipe.
Bake in oven at 200°C for 25 - 35 minutes (test by pricking with a skewer).