Spinach and Ricotta Cannelloni by Nicola Hazel of Jannettas Gelateria in St Andrews
This dish is perfect for preparing ahead and also one that is suitable for vegetarians if you remove the chorizo from the sugo tomato sauce. It’s one the family enjoy helping me with - especially stuffing the cannelloni - it’s a family affair.
Time to prepare: 15-20 minutes
Time to cook: 30-45 minutes
Ingredients: Serves 6
For the cannelloni mixture:
600g spinach
250g ricotta
¼ tsp. nutmeg
Salt and pepper
250g cannelloni
Parmesan cheese
For the white sauce:
4 oz. butter
4 oz. flour
1½ pint of milk
1 bay leaf
Salt and pepper
For the sugo tomato sauce:
500g good quality passata
140g chorizo, diced (you don’t need to include this if vegetarian)
1 clove of garlic, crushed
1 tsp. oil
2 tsp. good quality green pesto (I personally make my own but if you’re buying, I would recommend Sacla Classic Basil)
60ml red wine
2 tbsp. tomato puree
½ tsp. Italian mixed herbs
1 tsp. sugar
Method
1 Steam the spinach in the microwave for 3-4 minutes until it wilts. Once cold, using your hands, squeeze the moisture out of the spinach. Chop it into small pieces. Add to the ricotta and season with nutmeg, salt and pepper.
2 Using either a piping bag or a small spoon, stuff the cannelloni with the ricotta mixture until full. Place in a baking tray and put to one side.
3 To make the white sauce, melt the butter in a pan then stir in the flour and cook for 1-2 minutes. Gradually stir in the milk to form a smooth, thick sauce. Add the bay leaf, salt and pepper and cook for 5-7 minutes. Remove from the heat and put to one side. Remove the bay leaf before serving.
4 Preheat the oven to 230°C.
5 Meanwhile, make the sugo tomato sauce. Fry the chorizo in the oil until the natural juices flow. Place the passata in a saucepan with the tomato puree, garlic, herbs, chorizo, pesto, sugar and wine, and simmer on a low heat stirring occasionally to allow the flavours to infuse for approximately 15 minutes.
6 Pour the white sauce on top of the cannelloni, followed by the sugo tomato sauce and grated Parmesan cheese. Place in the oven for 30-45 minutes, or until bubbling and brown on top. Serve with a seasonal salad.
In association with Taste Communications.
www.tastecommunications.co.uk
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