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SPINACH & CHEESE CANNELONI
Servings:
Ingredients - For Sauce:
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of freshly grated nutmeg
- 3/4 oz finely grated Pecorino Romano or Parmigiano-Reggiano (about 1/3 cup)
Ingredients - For Cannelloni:
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, finely chopped
- 10 oz baby spinach
- 1 3/4 cups ricotta (12 oz fresh or 15 oz supermarket-style)
- 1 large egg, lightly beaten
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup finely grated Pecorino Romano or Parmigiano-Reggiano
- 8 fresh pasta rectangles
Technique for Sauce:
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat.
- Whisk in flour and cook roux, whisking, 2 minutes.
- Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken).
- Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg.
- Remove from heat and whisk in cheese, then cover pan.
Technique for Cannelloni:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes.
- Add spinach and sauté, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
- Stir together ricotta, egg, parsley, salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.
- Boil pasta 2 pieces at a time in a 6 to 8-quart pot of boiling salted water, stirring to separate, until just tender, about 2 minutes for fresh pasta or about 6 minutes for oven-ready noodles.
- Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth).
- Pat dry with paper towels.
- Trim oven-ready noodles (if using) as closely as possible to 6 1/4- by 5 1/2-inch rectangles.
- Preheat oven to 425°F.
- Spread 2/3 cup sauce in buttered baking dish.
- Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling.
- Transfer, seam side down, to baking dish.
- Make 7 more cannelloni in same manner, arranging snugly in 1 layer.
- Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese.
- Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
- Turn on broiler.
- Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes.
- Let stand 5 minutes before serving.
- Reheat remaining sauce and serve on the side.
- Please Note: Cannelloni can be assembled (but not baked) 1 day ahead and chilled, covered with plastic wrap. Let stand at room temperature 15 minutes before baking. Remaining sauce will need to be thinned slightly.
© 2006 Culinary Insider, Inc., All Rights Reserved
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