Vegetarian cannelloni - The recipe

DOWNLOAD THE FULL RECIPE HERE

Preparation Cannelloni:

1. Blanch and cool the spinach; 
2. Drain the spinach well, press down to remove the remaining water and chop it finely; 
3. Oil a gratin dish; 
4. Make the bechamel sauce and the tomato sauce; 
5. Mix the ricotta, Parmigiano Reggiano and the spinach together; 
   
   (NB: the quantity of Parmigiano can vary depending on the ricotta; if it is very “creamy” you should add more Parmigiano) 
    
6. Leave to rest in the fridge; 
7. Roll the egg pasta out very thinly and cut it into 15 x 10 cm rectangles; 
8. Cook the pasta in salted boiling water and then cool it in cold water; 
9. Drain the cooled pasta and lay it out on a dry cloth; 
10. Place the mixture in a pastry bag and form the cannelloni; 
11. Pour a small amount of the bechamel sauce onto the bottom of the oiled dish; 
12. Arrange the cannelloni in a neat line and cover them carefully, ensuring they are completely covered by the bechamel sauce; 
    
    (NB: if they are not well covered the pasta will be dry!) 
     
13. Spread the tomato sauce over the centre of the cannelloni;
14. Dust them with the Parmigiano Reggiano and dot with butter;
15. Bake in the oven at 180 °C for 35–45 minutes. 

Preparation Bechamel sauce:

1. Melt the butter in a saucepan, add the flour and leave to fry for a moment (roux); 
2. Bring the milk to the boil and in the meantime season it with salt, pepper and nutmeg; 
3. Pour half the milk over the roux, mixing it carefully with a whisk to prevent lumps from forming; 
   
   (NB: the sauce will be quite thick: this will allow you to make it nice and smooth, while avoiding lumps) 
    
4.  Then add the rest of the milk, stirring vigorously; 
5. Bring back to the boil, taking care to stir it constantly with a reduction spatula to prevent it sticking to the bottom; 
6. Reduce the temperature and, continuing to stir from time to time with the reduction spatula, cook the sauce for at least 20 minutes; 
7. Add the cream, bring to the boil and season to taste; 
8. Pass the sauce through a chinois strainer if necessary. 

Preparation tomato sauce:

1. Peel the onions and chop them finely; 
2. Pell the garlic and chop it finely (without the sprout); 
3. Chop the basil finely; 
4. Sweat the onion in the olive oil; 
5. Add the garlic and leave it to cook for a moment; 
6. Add the chopped tomatoes and bring to the boil; 
7. Add the sugar and season with salt and pepper; 
8. Leave to simmer for around fifteen minutes, removing any foam if necessary; 
9. Blend the sauce with a handheld blender; 
10. Season to taste and add the chopped basil and extra virgin olive oil. 
     

             (NB: Reduce the sauce if it is too runny) 

A typical traditional recipe from Ticino reworked by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).