Vegetarian cannelloni - The recipe

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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).