Recipe of Perfect Cannelloni ricotta e spinaci

Hi everyone, have a nice day today. Today I show you how to make a special dish, the easiest way to make super fast homemade cannelloni with ricotta and spinach. This is one of my favorite gastronomic recipes. This time I will make it a little unique. It will smell and look good.

When it comes to cooking healthy meals for the family, there is always a difference of opinion among the ranks. The good news is that there are many healthy recipes, but the healthy nature of these recipes is largely hidden. What they don't know in this case won't really jeopardize their approach (external allergies, which should not be ignored).

Which usually means that at some point in your cooking cycle, there may be someone somewhere better and/or worse than you personally in the kitchen. Keep in mind from this that there are really good days and bad days when it comes to cooking. There are many people who cook for different reasons. Some cook to eat and survive, while others cook because they really like the whole cooking process. Some boil over from emotional trauma, but others boil over from sheer boredom. Whatever your reason for cooking or learning to cook, you should always start with the basics.

Try the sandwiches with unique buns. Contrary to popular belief, my kids love to try new ideas. This is a rare feature that I am very grateful for. Trust me, I know how lucky I am. But my youngest shows little trouble with thick or crunchy bread. His favorite sandwich choice now is Hawaiian Candy Rolls. We put beef, cheese, mustard and pickles on a sandwich like a sandwich and he was excited. You can repeat this for a few minutes in your oven to cure rare sandwiches. The cooking part is minimal and it is usually not necessary to have extensive knowledge of anything to prepare or enjoy such a simple dish.

Many things affect the quality of the taste of ricotta and spinach cannelloni, starting from the type of ingredients, then from the choice of fresh ingredients, to the way of presentation and presentation. If you want to prepare delicious Spinach and Ricotta Cannelloni at home, worry not because once you know the technique, this dish can make a great special dish.

Cannelloni with ricotta and spinach is about 15 pieces per serving. So make sure this portion is enough to serve you and your beloved family.

To get started with this particular recipe, we need to prepare a few ingredients. You can prepare Spinach Ricotta Cannelloni with 18 ingredients and 14 steps. Here's how you can get it.

On Sundays in quarantine he also offers very good dishes like this...classic Italian cuisine...am cannelloni with ricotta and spinach, wrapped in beautiful sophis and basiamella also needs nutmeg but I don't have that trend (Must say I first time making it, but the result and taste is perfect 😍) #iorestoacasa🏡❤

Ingredients and seasonings for preparing ricotta and spinach cannelloni:

1. FOR EGG PASTE:
2. 200 gr flour 00
3. 2 medium eggs
4. FOR FILLING:
5. 450 grams of spinach
6. 300 grams of cow's milk ricotta
7. 2 medium eggs
8. 1 clove of garlic
9. 15 grams oleo evo
10. 100 grated parmesan
11. Black pepper q. b
12. Mortar sales q. b
13. For Besquiamella:
14. 1 liter milk inlet
15. 100 gr flour 00
16. 100 grams of buro
17. 1 Pinch the cell
18. 1 picico black pepper

Instructions for preparing Cannelloni with Ricotta and Spinach

1. Primum Wat Started a sab'uvo pasta maker. Pour flour into a bowl, set aside 50 g. Gently stir in the wine and knead the dough with your smooth hands to mix the ingredients.
2. Place the dough on a dough board and knead again, adding flour, set aside until the dough is smooth and homogeneous, firm and elastic. Dough with a film and let stand for about an hour in a cool, dry place so that it has proper elasticity.
3. At Fretempo he prepared La Baciamella. A pan heats milk. Pour the butter into another pan and let it melt completely.
4. Mix the sifted flour with melted butter and stir rapidly in Agungje for about a few minutes.
5. Remove the pan with butter and flour from the heat and pour in the hot milk. Stir constantly and season the béchamel, adding a pinch of salt, pepper and if you have nutmeg. Continue cooking every 5-6 minutes over medium heat, but not just the desired thickness. Transfer the béchamel to a bowl and cover with plastic wrap. Have a good rest in the refrigerator until ready to use.
6. Charging starts. Put oil in a non-stick frying pan, Garlic Agungette, Let the adiminilo brown. Discard the spinach, wash and drain, cover the coocere drawer for about 5 minutes until wilted. Once cooked, let it cool before continuing to pray for the filling. You can also use frozen spinach like I did. While boiling water if necessary in Agungje.
7. Once cool, put them in slices and roughly chop with a knife. Pour into a small bowl, add the ricotta, stir with a fork and add the eggs.
8. Lettuce, pepper, if you have nutmeg add and mix everything. Infinito, and add the grated cheese and mix the Gly ingredients. Fortune Repos connection in the fridge.
9. Take your rested egg paste back and beat with proper elasticity and divide in half. Roll each piece of dough with a pasta machine to number 8, to get a sheet about 2 mm thick. You don't have a machine to make pasta, you can roll out the dough by hand, with a rolling pin dusted with a little flour. I accept a 9x14 cm rectangle or considering your ghergia pan.
10. Once you have the pasta scottatelli rectangles one at a time, about a minute to simmer on low. The chocolates are transferred to a tray covered with a cloth, they fit perfectly into the rectangle without overlapping, you can put them in cold water to prevent boiling.
11. Place about 100 grams of filling in the center of each dough sheet. The air dough on itself and forms a cylinder.
12. Pour 2 tablespoons of bechamel into a saucepan and add the cannelloni. Cover with remaining bechamel and bake every 20-25 minutes in a preheated static oven at 200 °. Then turn on grill mode and cook for about 5 minutes to reveal a durable crust.
13. Ovens and service.
14. They can be stored in an airtight container in the refrigerator for 1-2 days. You can freeze both raw cannelloni, then thaw in the fridge and cook in the oven, or even cook, then defrost in the fridge and reheat in the oven.

While this is by no means the ultimate guide to making quick and easy lunches, it is a good meal for thought. The hope is to get your creativity flowing so you can make a great family lunch without having to make a lot of heavy meals in the process.

Then it gets done quickly with this recipe for this incredible Cannelloni Ricotta and Spinacci dish. Thank you very much for your time. I'm sure you can do it at home. Recipes that come home will be interesting dishes. Don't forget to bookmark this page in your browser and share it with your family, friends and colleagues. Thanks again for reading. Let's cook!