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Spinach and Ricotta Cannelloni | by graham_alton
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Spinach and Ricotta Cannelloni

This is a bit of an experiment, inspired in the most part by Hanan. I'm thinking of starting a blog about our allotment and what we do with the produce, so last night I took pictures of our meal as I was preparing it.


I started off by visiting our plot to pick some spinach leaves, we have a great variety that allows us to continue picking it as it grows, so we can go for the younger tastier leaves! The spinach was heading for the dinner plate in the form of cannelloni, much as follows...


Ingredients (serves 2):

1 egg

100g pasta flour (type OO if you can get it)

A good pan full of washed spinach (say a 300g bag if you buy it)

2 cloves garlic, chopped

1 tub creamy ricotta cheese

freshly grated parmesan

chilli or chilli powder

1 large tin plum tomatoes

herbs (I recommend basil)



To Cook:

Pre-heat your oven to Gas Mark 6 (200 C).


Make some pasta (or buy cannelloni tubes) with the flour and egg. Place the flour in a bowl, make a well in the middle, beat the egg, then fold into the flour. When the mix starts to come together, knead it until it forms a silky smooth ball. Wrap in some cling film and place in the fridge for at least 20-30 minutes to cool. Roll the ball into a sheet using your pasta machine.


Make a rich tomato sauce to dress the cannelloni tubes. Chop the tomatoes and place in a small pan with some chopped herbs and salt+pepper to taste, you could add a chilli to give it a kick if you want. Put the pan onto heat, reduing the mix down slowly to form a rich, intense tomato sauce.


While the sauce is reducing, heat a little olive oil in a large pan, add the garlic and some chilli to taste (you could use a chilli oil instead). When the garlic has softened add a handful of the spinach and allow to wilt, continue adding more spinach until you have wilted it all down, mixing with the garlic and chilli oil as you go. Take off the heat, and allow to cool a little.


Chop the spinach and place in a bowl. Stir in the ricotta cheese to form the filling of your cannelloni. If you have dried tubes, stuff these with the mix (you can use a pipe bag, or just fingers and spoon). If you have a fresh sheet of pasta, place a line of the mix across the sheet and roll into a tube. Continue stuffing tubes, or rolling until your mix is exhausted.


In a tight fitting oven proof dish, pour a little of the tomato mix on the base. Place the cannelloni tubes on the top, then cover with the remaining tomato mix. Sprinkle the grated parmesan on top and place in the oven for 20 minutes.


Serve with a crunchy green side salad or some garlic bread on the side.

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Taken on October 25, 2007