Image 0 - Vegetarian cannelloni - The recipe
Image 1 - Vegetarian cannelloni - The recipe
Image 2 - Vegetarian cannelloni - The recipe

Vegetarian cannelloni - The recipe


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).