Cannelloni with Spinach and Ricotta
Ingredients: -12 pieces of cannelloni -1 box of ricotta (200 g) -150 g grated cheese -500 g spinach -1 can of tomatoes in juice -1 teaspoon of sugar -1 onion -3-4 cloves of garlic -1 sprig of basil or 1/4 teaspoon of dried basil -1 sprig of thyme or 1/4 teaspoon of dried thyme -salt -pepper -nutmeg, to taste -olive oil
Boil the well-washed spinach in boiling salted water until it becomes soft and tender. It is essential to rinse it immediately after boiling with cold water to stop the cooking process and retain its vibrant green color. Once cooled, drain it well and pass it through a sieve or chop it very finely to achieve a uniform texture that will blend perfectly into the pasta filling.
Meanwhile, prepare the tomato sauce. Blend the tomatoes into a puree using a blender, gradually adding water to thin the composition. This step is crucial for obtaining a smooth and homogeneous sauce. Place the sauce over medium heat and add a tablespoon of olive oil, dried basil, thyme, a teaspoon of sugar to balance the acidity of the tomatoes, and mix well. Let it simmer for a few minutes, then set aside to cool slightly.
In a separate pan, heat a little oil and add the finely chopped onion and garlic. Sauté them over low heat, stirring constantly, until they become golden and release their aromas. Add the chopped spinach to the pan and continue to sauté everything for a few minutes, ensuring that the ingredients combine perfectly. Once the mixture has cooled, add the ricotta and half of the grated cheese. Season with salt, pepper, and a pinch of nutmeg, adjusting the taste at the end.
Now that the filling is ready, fill the pasta with the obtained mixture, being careful not to overload them. Arrange the stuffed pasta in a heat-resistant dish, on a bed of less thick tomato sauce, leaving some sauce aside for later use. Preheat the oven to 180°C and place the covered dish inside for about 20 minutes, so that the pasta heats well and absorbs the flavors of the sauce.
After cooking, remove the dish from the oven, sprinkle the remaining grated cheese on top, and pour the remaining tomato sauce. Put it back in the oven, uncovered this time, for another 10 minutes, or until the cheese becomes golden and bubbling, and the pasta is fully cooked. Serve immediately, accompanied by a glass of dry white wine for a perfect culinary experience.
