Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian-Style Ricotta and Spinach Cannelloni
A comforting tray of silky ricotta, vibrant spinach and golden béchamel — a Sicilian-inspired baked pasta that brings Mediterranean warmth straight to your kitchen.
🛒 Ingredients
- ✓ 250 g fresh lasagne sheets
- ✓ Extra-virgin olive oil, as needed
- ✓ 500 g spinach (fresh or defrosted)
- ✓ 450 g sheep’s milk ricotta
- ✓ 50 g Sicilian Pecorino PDO, grated
- ✓ Half a shallot
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ 500 ml whole milk
- ✓ 50 g plain flour
- ✓ 50 g butter
- ✓ A pinch of nutmeg
📊 Nutritional Information
There’s something irresistibly generous about Sicilian cooking, and these ricotta and spinach cannelloni capture that spirit beautifully. Imagine a tray of soft pasta rolls tucked into a creamy filling, bathed in béchamel and baked until the top turns lightly golden — the sort of dish that makes the whole house feel warmer.
This is exactly the sort of recipe I love for a slow Sunday lunch or a cosy evening with friends. As it bubbles away in the oven, the scent of fresh ricotta, earthy spinach and a whisper of nutmeg drifts through the kitchen, promising something special.
And if you really want to lean into those Mediterranean vibes, pour yourself a glass of Sicilian Grillo. It’s bright enough to cut through the richness, yet gentle enough to let the flavours shine.
👨🍳 Preparation
- 1
Gently sauté the finely chopped shallot in a little olive oil.
- 2
Add the spinach and cook for about 10 minutes if using defrosted leaves; fresh spinach will need a bit longer. Season with salt and pepper.
- 3
Blitz the cooked spinach with a hand blender until smooth.
- 4
Combine the spinach purée with the ricotta and Pecorino, mixing until you have a creamy filling.
- 5
For the béchamel, bring the milk to a simmer in a small saucepan.
- 6
In another pan, melt the butter, stir in the flour and cook for a couple of minutes.
- 7
Pour the butter–flour mixture into the hot milk, add the nutmeg and whisk until the béchamel is silky and thickened.
- 8
Spread a thin layer of béchamel over the base of a rectangular baking dish.
- 9
Fill a piping bag with the ricotta–spinach mixture and pipe a line along the short edge of each pasta sheet.
- 10
Roll up each sheet to form cannelloni and arrange them snugly in the dish.
- 11
Spoon over the remaining béchamel, sprinkle with Pecorino and drizzle lightly with olive oil.
- 12
Bake at 180°C for about 20 minutes, until lightly golden.
💡 Tips and Variations
If you enjoy a gentle kick, add a pinch of chilli flakes to the filling. For a milder, slightly sweeter finish, swap the Pecorino for Parmesan — it softens the overall flavour without losing character.
📦 Storage
- • Keep cooked cannelloni in the fridge for 2–3 days, covered with cling film.
- • You can assemble the cannelloni in advance and store them uncooked in the fridge until baking.
- • Freeze uncooked cannelloni for up to a month; defrost them in the fridge before baking.
🍷 Pairing
A chilled glass of Sicilian Grillo from the Contea di Sclafani is the perfect companion — bright, aromatic and wonderfully food-friendly.
I hope these Sicilian-style ricotta and spinach cannelloni bring as much comfort to your table as they do to mine. It’s a dish full of sunshine, richness and generosity — one you’ll find yourself returning to whenever you crave something both soothing and a little bit special. Enjoy!
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