Cannelloni with spinach and ricotta (traditional method & Thermomix)
Description
One of my favourite vegetarian dishes: spinach and ricotta cannelloni. Easy to prepare, perfect in advance and very suitable for freezing. The acidity of the tomato, the sweetness of the spinach, the melting ricotta, all topped with mozzarella and Parmesan... a real everyday feast - even my carnivorous boys want more!
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional preparation
1. Tomato sauce
Fry the onion and garlic in the olive oil for 2-3 mins.
Add the tomatoes, concentrate, sugar and 125 ml water. Simmer for 20 minutes.
Add the basil and season with salt and pepper. Put to one side.
2. Farce
Cook or defrost the spinach. Squeeze well to remove the water.
Fry the onion and garlic in the oil. Mix spinach, ricotta, egg and nutmeg. Season lightly with salt.
3. Assembly
Preheat the oven to 180°C.
Spread half the sauce in a casserole dish. Stuff the cannelloni and arrange on top.
Cover with the remaining sauce and sprinkle with mozzarella and Parmesan.
4. Cooking
Bake for 40 mins at 180°C. Leave to rest for 10 mins before serving.THERMOMIX® METHOD
Thermomix preparation
1. Tomato sauce
Place 1 onion and 1–2 cloves of garlic in the mixing bowl: 5 seconds/speed 5.
o Scrape down, add 1 tablespoon of oil: 3 minutes/120°C/speed 1
o Add 1 tin of chopped peeled tomatoes, 1 tablespoon of tomato purée, 1 teaspoon of sugar: 5 minutes/100°C/speed 1
o Add 2 tablespoons of chopped fresh basil at the end. Set aside.
2. Farce
Add 1 onion and 2–3 cloves of garlic: 5 seconds/speed 5. Scrape down.
o Add 1 tablespoon of oil: 3 minutes/120°C/speed 1
o Add 450 g chopped spinach, 250 g ricotta, 1 egg, nutmeg, salt, pepper: 25 seconds / speed 4
o Fill the tubes with a spoon or bag.
3. Assembly
Preheat the oven to 180°C.
Spread half the sauce in a casserole dish. Stuff the cannelloni and arrange on top.
Cover with the remaining sauce, sprinkle with one cup of grated mozzarella and half a cup of Parmesan cheese.
4. Cooking
Bake for 40 mins at 180°C. Leave to rest for 10 minutes before serving.
