Cannelloni, the world’s most fiddly dish to prepare (possibly this is an over exaggeration but it is sure the most fiddly one that I bother to make regularly) I Love it!
This is one of those meals that waits until my husband is travelling. He isn’t keen on the spinach. Personally this is a meal that I could eat every day, so long as I had unlimited time to cook, or a chef to prepare for me (if I had a chef I’d probably have him cook other foods though, no point in wasting a good resource)
I have tried cannelloni with other fillings but I keep coming back to this tried and true favourite. Sometimes I will use a store bought sauce in place of a freshly made one and I always mix the cream into the sauce before pouring over the cannelloni.
Cannelloni Con La Ricotta
250g spinach, cooked
225g ricotta or cream cheese
2 egg yolks, beaten
1 clove garlic, crushed
1/4 cup grated parmesan cheese
1/2 tsp salt
10-12 tubes instant cannelloni
2 Tbls oil
1*425g can tomato puree
1 tsp basil
1 tsp salt
1/4 cup cream
1/2 cup grated cheese
Preheat oven to 200c.
Mix spinach, ricotta, egg yolks, garlic, cheese, nutmeg, salt and pepper together. Fill the
cannelloni tubes. Heat oil in a frying pan, add tomato puree, basil, salt and pepper and
bring to the boil. Remove from heat. In a greased ovenproof dish, pour a thin layer
of sauce. Place the cannelloni in the dish and cover with the sauce and cream.
Sprinkle with cheese. Bake for 25-35 mins until cooked.