John Myers
Bakes: Canneloni with Spinach and Ricotta
The perfect bakes: canneloni with spinach and ricotta recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 200 g Flour
- 100 g Semolina
- 3 El Extra virgin olive oil
- 1 pinch Salt
Filling:
- 250 g Ricotta
- 500 g Fresh spinach
- 1 Can Tomatoes
- 50 g Sour cream
- 1 Fresh onion
- Oregano
- Marjoram
- Dried basil
- 100 g Grated Emmental
- 1 toe Garlic
- Make a dough from eggs, flour, semolina, oil and salt and let it rest for half an hour.
- Cut the onions and garlic into small cubes and fry them in a little olive oil, then add the washed spinach, let them collapse and then stir in the ricotta and sour cream.
- Season the tomatoes with salt, pepper, oregano, basil and marjoram.
- Roll out the dough with a pasta machine up to level 5 and cut into pieces of the same size. Butter a baking dish.
- Now distribute the spinach mixture on the pasta sheets and roll up gradually and place in the mold. Spread the tomato sauce on the pasta rolls and finally pass the cheese over. Bake everything in the oven at 180 – 200 C ° about 4
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