Ricotta and Spinach
SPICY STUFFED PASTA
This Cannelloni with Ricotta with Spinach is delicious topped off with a spicy tomato sauce. The sauce seems to offset the sweeter flavor of the ricotta cheese and the nutmeg.
Spinach is a wonderful vegetable to mix in with the ricotta. It adds a distinct flavor to the dish and compliments the ricotta very well. Spinach is one of the most nutritious vegetables you can eat. It’s packed with vitamins A, C and K and can be used in a variety of Italian dishes. A couple of my favorites are spinach sautéed in garlic and olive oil or stuffed inside a chicken breast.
Also you could mix in a little Swiss chard, which gives the dish a little bitter flavor which also compliments the ricotta. The nutmeg and spinach always go well together. Top the cannelloni off with the spicy tomato sauce and serve with a crusty garlic bread or a foccacia bread topped with fresh herbs and olive oil.
12 dried cannelloni
1 bunch of long green onions, finely chopped
2 cloves of garlic, minced
2 Tbls of butter
1 Tbls of extra virgin olive oil
1 pound of ricotta cheese
1 pound of fresh spinach, washed, trimmed and steamed
1/4 cup of flat leaf parsley, chopped
1/4 cup of fresh basil, chopped
3/4 cup of freshly grated Pecorino Romano cheese
2 small eggs, beaten
1/2 tsp of freshly grated nutmeg
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
Spicy Tomato Sauce
1 and a half pounds of plum tomatoes, peeled, seeded and chopped
1 small yellow onion, chopped
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/4 cup of fresh basil, chopped
1 tsp of crushed red pepper flakes
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
First prepare the sauce by sauteing the onions and garlic in th olive oil until tender, about 2 minutes.
Add the chopped tomatoes, basil and red pepper flakes and simmer for 15 to 20minutes.
In 6 quarts of salted boiling water cook the pasta until al dente around 10 minutes, set aside to cool.
Steam the spinach until wilted and tender, cool down and chop.
In a small frying pan sauté the onions and garlic in the butter and oil for 2 minutes until tender.
In a large bowl mix together the ricotta, spinach, parsley, basil, Romano cheese, eggs, nutmeg, salt and pepper, blending with a wooden spoon until smooth.
With a small teaspoon stuff the cannelloni with the mixture and place in a large greased baking dish.
Heat the oven to 350 degrees, cover the dish with aluminum foil and bake for 20 to 25 minutes.
Garnish with extra parsley. Serves 4 to 6 people.
Don't forget to click on the logo below and subscribe to my
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Cannelloni and Return to Italian Recipes
Cannelloni and Return to Best Tasting Pasta Recipes
The Italian Grocer |
Italian Heritage |
Italian Chefs | New Contest |
What‘s New | Restaurant Reviews | Your Reviews |
Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes |
Beef Recipes | Pork Recipes |
Veal Recipes |
Lamb Recipes | Seafood Recipes |
Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes |
Coffee and Espresso|
Italian Dinner Music | Food Glossary |
About the Cook |
Share This Site |
Submit Your Recipes |
Your Italian Recipes | Archived Menus
32 Great Italian Sauces
Mia Cucina Pazzo
Italian Christmas Cookies