Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Dive into Deliciousness with Sicilian Ricotta and Spinach Cannelloni
Dive into Deliciousness with Sicilian Ricotta and Spinach Cannelloni, a flavorful vegetarian dish perfect for family dinners and special occasions!
🛒 Ingredients
- ✓ 250 g fresh lasagna sheets
- ✓ Extra virgin olive oil (as needed)
- ✓ 500 g spinach (fresh or thawed)
- ✓ 450 g ricotta cheese (preferably sheep’s milk)
- ✓ 50 g Sicilian Pecorino DOP cheese
- ✓ Half a shallot
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ 500 ml milk
- ✓ 50 g all-purpose (plain) flour
- ✓ 50 g butter
- ✓ Nutmeg (as needed)
📊 Nutritional Information
Embark on a culinary journey to Sicily with the delightful Sicilian Ricotta and Spinach Cannelloni. This flavorful vegetarian dish is perfect for a cozy Sunday family gathering or a notable festive occasion.
Imagine the aroma of freshly baked cannelloni wafting through your kitchen, the hearty filling of creamy ricotta and spinach contrasting with the crispy, golden crust of béchamel sauce and Pecorino cheese.
This exquisite dish promises a memorable dining experience that can be paired wonderfully with a glass of Sicilian wine, capturing the essence of Mediterranean warmth and hospitality.
👨🍳 Preparation
- 1
Sauté the chopped shallot in a little olive oil.
- 2
Add the spinach. If using frozen spinach, cook for 10 minutes. For fresh spinach, cook a bit longer. Season with salt and pepper.
- 3
Transfer the spinach to a food processor and blend until smooth.
- 4
In a large bowl, combine the blended spinach with the ricotta cheese and grated Pecorino cheese. Mix until you have a creamy filling.
- 5
Heat the milk in a saucepan until it boils.
- 6
In another saucepan, melt the butter. Add the flour and cook for a couple of minutes, stirring constantly to make a roux.
- 7
Pour the hot milk into the butter and flour mixture. Add the nutmeg and stir until the sauce is smooth and thick.
- 8
Spread a thin layer of béchamel sauce on the bottom of a rectangular baking dish.
- 9
Fill a piping bag with the ricotta and spinach filling. Pipe the filling onto the short side of each lasagna sheet.
- 10
Carefully roll each lasagna sheet to form the cannelloni. Arrange them in the baking dish.
- 11
Pour the remaining béchamel sauce over the cannelloni. Sprinkle with grated Pecorino cheese and a drizzle of olive oil.
- 12
Bake in a preheated oven at 356°F for about 20 minutes, or until golden brown.
💡 Tips and Variations
For a richer flavor, try adding a pinch of red pepper flakes to the filling. If you're looking for a gluten-free option, substitute the lasagna sheets with gluten-free pasta sheets.
📦 Storage
- • Store cooked cannelloni in the refrigerator for two to three days, covered well with plastic wrap or in an airtight container.
- • Assemble the cannelloni a day in advance, store in the refrigerator covered with plastic wrap, and bake just before serving.
- • Freeze uncooked cannelloni in a freezer-safe container for up to a month. Thaw in the refrigerator before baking.
🍷 Pairing
Pair this cannelloni with a glass of Contea di Sclafani Grillo, a sparkling wine that complements the dish with its refreshing taste.
Thank you for exploring this delightful Sicilian recipe. I hope you enjoy making and sharing it with your loved ones, and that it becomes a cherished addition to your culinary repertoire.
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