Pork, Spianch and Ricotta Cannelloni

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Pork, Spinach and Ricotta Cannelloni

pasta

Great Filling

This delicious Pork, Spinach and Ricotta Cannelloni dish tastes great with either a red gravy or béchamel sauce. When using pork or any meat mixed with the ricotta, I prefer the béchamel sauce.

The crepes are light, fluffy and simple to make. When baked they’re a little crisp on top and moist on the bottom. You can use the store bought dried pasta, but I find them very aggravating to stuff. I also use less ricotta than normal so the flavor of the meat stands out.

This Pork, Spinach and Ricotta Cannelloni recipe should make around one dozen. Just double the recipe for larger parties. Make a large tray for the whole family. Enjoy!

Crespelle

INGREDIENTS

2 eggs

1 cup milk

3/4 cups of flour

1/8 tsp of salt

butter

PREPARATION

In a large bowl, whisk together all the ingredients

Refrigerate for1 hour.

Get the pan nice and hot

Heat some butter in a 6 to 7inch frying pan.

Add around 3 Tbs of the batter into the pan.

Swirl the pan around to coat the bottom.

When the edges pull away from the pan flip the crepes

Slip onto a plate and repeat until all the batter is used up.

Add more butter as needed.

Bechamel Sauce

INGREDIENTS

4 Tbls of butter

2 and 1/2 cups of milk

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1/8 tsp of fresh ground nutmeg

PREPARATION

In a medium saucepan heat the butter over medium heat.

Add the flour and whisk for around 2 to 3 minutes until cooked

Whisk in the milk and bring to a boil.

Cook for 5 minutes while stirring until the mixture thickens.

Season with the salt, pepper and nutmeg.

Remove from the heat and set aside.

Filling

INGREDIENTS

2 Tbls of extra virgin olive oil

1 bunch of long green onions, chopped

2 cloves of garlic, chopped

1 pound of ground pork

1 tsp of dried basil

1 tsp of dried oregano

1/4 cup of fresh Italian flat leaf parsley

10 oz of fresh baby spinach, cooked and drained

1/2 pound of ricotta

1 large egg

1/2 cup of fresh grated Parmesan cheese or Romano

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

Topping

10 oz of shredded mozzarella cheese

PREPARATION

In a large frying pan sauté the onions and garlic in the olive oil for 2 minutes.

Add the pork and break it up into pieces.

Season with basil, oregano and parsley.

Cook the pork for about 10 minutes.

Drain in a bowl on a paper towel and let cool.

Cook the spinach until wilted.

Drain, dry thoroughly and let it cool.

In a large bowl, whish together the ricotta, eggs, parmesan, salt and pepper.

Fold in the spinach and the cooked pork mixture.

Pre-heat the oven to 350 degrees.

Place the spoonfuls of the mixture in the center of the crepe and roll the up.

Place the cannelloni in a buttered baking dish.

Repeat the process until all the crepes are filled.

Pour the béchamel sauce over the top of the cannelloni and top with the mozzarella cheese.

Bake for 30 minutes until the cheese is slightly browned and the sauce is bubbly.

This Pork, Spinach and Ricotta Cannelloni serves 4 to 6 people.

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