John Myers
Ingredients for 4 servings:
- 250 g ricotta
- 250 g leaf spinach, frozen
- 250 g creamed spinach, frozen
- salt and pepper
- 10 cannelloni
- 125 g butter for frying
- 2 cups of cream
- n. B. Flour
- e.g. milk
- nutmeg
- 200 g grated cheese (preferably mozzarella)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Heat the leaf spinach and creamed spinach together in a saucepan until thawed. Place the ricotta in a bowl and add the spinach. Season with salt and pepper to taste and mix well. Fill the cannelloni with the mixture and place them in a baking dish. Heat the butter in a saucepan and stir in enough flour to form a slightly thick mixture. Stir the two cups of cream into the roux and then stir in enough milk to make a relatively thick sauce. Season the sauce to taste with salt, pepper, and a good amount of nutmeg (to your own taste, of course). Pour the sauce over the cannelloni. Place the baking dish in a preheated oven at 180°C (convection oven) for about 10 minutes. Sprinkle the cheese over the top and bake for another 20 minutes.
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