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Cannelloni with Ricotta, Spinach & Egg

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Cannelloni with Ricotta, Spinach & Egg

The perfect cannelloni with ricotta, spinach & egg recipe with a picture and simple step-by-step instructions.

  • 10 Pc. Cannelloni
  • 500 g Freshly cooked spinach
  • 0,5 Pc. Diced onion
  • 150 g Ricotta
  • 1 Pc. Hard boiled egg
  • Curry
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 375 ml Milk
  • 50 g Grated cheese
  1. Chop the spinach a little.
  2. First season the ricotta with curry, cut the egg into cubes, mix the onion and the remaining spices well.
  3. Mix 3,250 g of spinach into the ricotta.
  4. Prepare the bechamel sauce, season.
  5. Fill the cannelloni, place in a baking dish.
  6. Scatter 6,250 g of spinach over the top.
  7. Pour bechamel over it.
  8. Sprinkle on the grated cheese. Bake at 180 ° C for 25 minutes.
Dinner
European
cannelloni with ricotta, spinach & egg

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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