Recipe of Homemade Cannelloni ripieni di ricotta e spinaci

Hello everyone, have a nice day. Today we will create a unique dish, a step-by-step guide to making the award-winning Caneloni Ripini de Ricota and Spinasi. One of my favorite gourmet recipes. For me, I would make it a little fun. It will be really delicious.

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In Caneloni ripini de ricotta et spinasi, many things affect the quality of taste, starting with the type of ingredients, then with the choice of fresh ingredients, with the way the dishes can be prepared and served. If you want to make delicious cannelloni stuffed with ricotta and spinach at home, do not worry, because if you already know the technique, this dish can be used as a delicious special dish.

The amount that can be used to make cannelloni stuffed with ricotta and spinach is 24 cannelloni (1 packet) per serving. So make sure this portion is enough to serve you and your beloved family.

To get started with this particular recipe, we first need to prepare some ingredients. You can make Ricotta and Spinach Stuffed Cannelloni using 16 ingredients and 3 steps. This is how you cook.

Always try the pasta, the canneloni score is always very high. The texture of the dough if you like ripples, the fullness of the essence does not make one. Flavored with sauce or white and roasted, they form a crisp crust that pleases the palate. They came with a gift of ricotta and spinach vinaigrette with a simple sweet tomato, pristine béchamel and a nice touch of hint.

Ingredients and spices to make cannelloni stuffed with ricotta and spinach:

1. For the filling
2. 800 g ricotta
3. 350 g boiled golden spinach with a clove of garlic
4. 1 import egg
5. 3 Broken Chuchiai Grana
6. qb sales and payments
7. any sauce
8. 800 g tomato pulp (Pagettoni and peeled tomatoes)
9. 1/2 ui
10. 1 clove of garlic
11. qb extra virgin olive oil, basil and cells
12. For the béchamel
13. In 800 ml
14. 80 g butter
15. 60 g flour
16. qs sale, pepper and nutmeg

Steps to make cannelloni stuffed with ricotta and spinach

1. Prepare this sugar, fry the capillaries and the agglomerate in a pintola with 2 or 3 ounces of olive oil, add the tomato puree to the minimer, add the manure of basil, chop and let stand.
2. Ready for the béchamel, heat the milk until it almost boils, let the butter melt, add the flour and fry until light brown, making sure it does not form lumps. The latte medium continues to stir slowly and boils over medium-low kelp, thickening it. Season with nutmeg and season with salt, nutmeg and pepper.
3. Prepare the filling, grate the ricotta in a bowl, add some spinach, luuvo and parmesan, season with salt and pepper and fry well. Rhythm and ball with a kitchen arrangement and pans sprinkled with béchamel sauce and an extra sprout. Infernets at 190 shoppers every 20 minutes, then ask and continue in the corner for another quarter of an hour. This is a pharmacy not Doves the crust, grills minutes and is ready in minutes.

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So it is ready to present for this special dish recipe among the favorites Ricotta and Spinach Cannelloni Ripini. Thank you so much for your time. I'm sure you can make it at home. Homemade recipes will be an interesting food. Make sure you bookmark this page in your browser and share it with your family, colleagues and friends. Thanks for reading. Go cook!