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Print this Recipe    Cannelloni 04

Ricotta and Spinach Cannelloni
Serves 4

2 Tbsp extra virgin olive oil
1/2 medium onion finely chopped
3 garlic cloves, peeled and crushed
300 ml tomato puree
1/2 tsp sugar
1 bunch spinach or 100 g cooked
250 g ricotta cheese
25 g Parmesan
20 g butter or margarine
30 g cornflour
300 ml reduced fat milk
1/4 tsp ground mace or nutmeg
1 cup chopped parsley
10 cannelloni tubes (the kind that don't need precooking)
Salt and Pepper to season

Simmer chopped onion and crushed garlic in 1 Tbsp oil until softened.
Stir in tomato pulp or puree (not the concentrated paste) and sugar.
Remove from heat. Pour into baking dish and spread over surface.
Wash spinach and drain. Remove stalks. Chop leaves. In the pan
that cooked the sauce (washing unnecessary), put remaining oil and
cook spinach for two minutes. Transfer to mixing bowl and allow
to cool a little then stir in ricotta, Parmesan, grating of mace
or nutmeg, and white pepper. Leave mixture to cool. In same pan
(again, washing unnecessary), melt butter or margarine. Add cornflour
and cook one minute on low heat. Slowly add milk, stirring constantly
until sauce thickens. Add chopped parsley. Season to taste. With
spoon or piping bag, fill cannelloni tubes with spinach and cheese
mixture. Place the filled tubes on the tomato sauce in a baking
dish. Once all are filled and in the dish, cover the tubes with
the parsley Bechamel sauce. Sprinkle with Parmesan cheese. Cover
with foil and bake for at least 45 minutes at 180 C, removing foil
twenty minutes before end of cooking time, to allow to brown.


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