Tag Archives: ricotta

Spinach and ricotta cannelloni

19 Sep

Spinach and ricotta cannelloni

A Saturday night in.  What better way to recover from the week than with some home cooking and a trivial pursuit marathon.  So here is what I created and served it alongside steamed green beans, served with a squeeze of lemon and a sprinkling of sesame seeds.

And as if there wasn’t enough cheese in this meal anyway, we found an extensive cheese plate and a beautiful red wine to be a delightful accompaniment to the trivial pursuit and a perfect way to round off the meal.  Although in the interests of everyone’s cholesterol levels, the cheese plate isn’t a necessary finale to this meal.

The ingredients:

For the tomato sauce

1 medium onion

1 clove garlic

Pinch of dried chilli flakes

300g cherry tomatoes

1tbsp tomato puree

Salt and pepper

For the pancakes

110g plain flour, I used doves farm gluten free plain white flour

2 eggs

275ml milk

50g butter

For the filling

250g ricotta cheese

50g parmesan cheese

250g fresh spinach

Handful of fresh parsley

50g Pine nuts (save some for sprinkling over the cannelloni when you serve)

Pinch of ground nutmeg

To finish

50-100g Parmesan cheese

Pine nuts

The recipe:

  1. Dice the onion and crush the garlic.  Sauté with a splash of oil (~1tsp) on a medium/low heat with the chilli flakes until the onion has softened and is translucent.
  2. Quarter the cherry tomatoes and add to the onion with the tomato puree and about 150ml cold water and simmer for 20-30 mins, adding a little more water if it dries out.  Season to taste.
  3. Roughly chop the spinach and parsley and add to the ricotta in a mixing bowl, along with the nutmeg.  Grate in the Parmesan cheese Grate and season to taste.
  4. Toast the pine nuts in a frying pan (don’t use any oil for this, there is enough oil in the pine nuts), but take care not to burn them.  Add to the spinach and ricotta mix, saving a few that you can use to sprinkle over the cannelloni when you serve up.
  5. For the pancakes: I could tell you how I did it, but Delia pretty much has it covered, so just follow her recipe (but with gluten free flour) and instructions (leaving out the lemon and sugar topping) here.
  6. To compile the cannelloni, take a pancake, spoon the spinach and ricotta mix down the middle and roll up.  Lay the cannelloni rolls in an oven proof dish.  I made my rolls quite fat like this
  7. Pour the tomato sauce over the pancake rolls (cannelloni), grate parmesan over the top (top tip, don’t hold back on the parmesan!  But then again, I am a cheese fiend)
  8. Pop the dish under the grill for ~5 mins, or until the parmesan is golden and bubbling.
  9. Serve with greens and a sprinkling of pine nuts.