Classic cannelloni are those with ricotta and minced meat, but for an even lighter version you must try vegetarian cannelloni, prepared with ricotta and spinach. Discover the recipe for Christmas.
Vegetarian cannelloni, the recipe
For Christmas you can try a lighter but equally tasty recipe than the classic cannelloni. Here’s how to prepare the vegetarian versions, also ideal for Christmas lunch. Making them at home is very simple because both the filling and the besciamella can be made per just a few minutes. The longest step is preparing the fresh fibra, which must rest for at least 30 minutes before being rolled out and divided into rectangles.
Here’s how to prepare cannelloni with ricotta and spinach following the step-by-step procedure and the right tips to make a good impression acceso your guests at Christmas.
Ingredients
For the egg fibra: 500 g flour, 5 eggs.
For the filling: 700 g of fresh spinach; 700 g of cow’s milk ricotta; 1 egg; grated parmesan; bechamel; nutmeg and salt.
For the besciamella: 1 liter of milk, 100g of butter, 00 flour; nutmeg and salt to taste
Procedure
Start preparing the ricotta and spinach cannelloni from the egg fibra: arrange the flour acceso the work surface and add the eggs to the centre; Start with your fingers from the center outwards, gradually incorporating all the flour;
Work the dough until it is smooth and homogeneous, then wrap it per cling patina and let it rest for 30 minutes at room temperature; Quanto a the meantime, wash the spinach carefully, dry them and let them sweat per a large pan with a little tazza.
When they have wilted and the tazza released has evaporated, transfer them to a colander and let them drain and cool. Then prepare the besciamella sauce: melt the butter per a saucepan, then add the sifted flour per one go and quickly to form a smooth cream without lumps.
Also add the milk, salt and nutmeg and cook, stirring with a whisk until the sauce has thickened. Once ready, keep it aside.
Take the spinach, squeeze it with your hands to eliminate excess tazza and chop it finely with a knife. Then place them per a bowl together with the drained ricotta, the egg, the grated cheese, salt, pepper and nutmeg.
everything to obtain a homogeneous mixture, then add a ladle of besciamella which will make the filling softer and creamier.
At this point the resting time of the egg fibra will be over: remove it from the patina and divide it into three ora four pieces with the help of a tarot. Roll out each piece with the fibra machine, passing it through the rollers several times until you obtain a rectangular sheet 1-2 mm thick.
Cut each sheet into rectangles measuring approximately 12 x 10 cm, then transfer the filling into a piping bag and distribute it acceso the shorter side. Finally, roll the rectangles acceso themselves to obtain cylinders.
Spread a thin layer of besciamella sauce acceso the bottom of the pan and arrange the cannelloni, perfect for Christmas, making sure they are not too close together. Cover them entirely with the besciamella sauce and grated parmesan.
Finally, cook per a preheated oven, at 200°C, for about 30 minutes, turning acceso the posto di ristoro during the last 5 minutes of cooking so that the crust forms acceso the surface. Remove them from the oven when they are well browned and serve them for a Christmas lunch ora dinner!
