December 8, 2006, Newsletter Issue #130: Spinach & Ricotta Cannelloni

Tip of the Week

A rich and filling pasta dish, even those who don´t like spinach will like this!

8 dried cannelloni tubes
1 Tablespoon olive oil
1/4 cup freshly grated Parmesan cheese
Fresh herb sprigs to garnish.
***Filling***
2 Tablespoons butter
10 oz frozen spinach, thawed
1/2 cup ricotta cheese
1/4 cup chopped ham
1 Pinch freshly grated nutmeg
2 Tablespoons heavy cream
2 eggs, lightly beaten
Salt & pepper
***Sauce***
2 Tablespoons butter
1/4 cup flour
1 1/4 cups milk
2 bay leaves
1 Pinch freshly grated nutmeg

To make the filling, melt the butter in a pan and stir fry the spinach for 2-3 minutes. Remove from the heat and stir in the ricotta and Parmesan cheeses and the ham. Season with nutmeg, salt & pepper. Beat in the cream and eggs to make a thick paste.

Bring a pan of lightly salted water to the boil. Add the pasta and the oil and cook for 10-12 minutes, until almost tender. Drain and set aside to cool.

To make the sauce, melt the butter in a pan. Stir in the flour and cook, stirring, for 1 minute. Gradually stir in the milk. Add bay leaves and simmer, stirring, for 5 minutes. Add the nutmeg, salt & pepper. Remove from heat and discard the bay leaves.

Spoon the filling into a piping bag and fill the cannelloni.

Spoon a little sauce into the base of an oven proof dish. Arrange the cannelloni in the dish in a single layer and pour over the remaining sauce. Sprinkle over the Parmesan cheese and bake in a pre-heated oven 375 degrees for 40-45 minutes.

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