Must-Try Spinach and Ricotta Cannelloni | Comfort Food Favourites
22.5 هزار بار بازدید -
3 سال پیش
-
This Spinach and Ricotta Cannelloni
This Spinach and Ricotta Cannelloni is the perfect comfort food meal! The savoury crêpes are filled with a creamy spinach and ricotta mixture. They are smothered in béchamel, tomato sauce, cheese and baked to perfection! This meal is loved by all and will disappear before your eyes!
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Crêpe Ingredients
2 Eggs
200 ml Milk
2 tbsp Olive Oil
2 cups All Purpose Flour
250 ml Water
Salt & Pepper to taste
Spinach Ricotta Filling Ingredients
3 Cloves of Garlic
2 Shallots
300 grams Baby Spinach
5-6 Leaves of Fresh Basil
500 grams Ricotta Cheese
¼ cup Parmesan Cheese
1 tsp Pepper
Bechamel Sauce Ingredients
¼ cup Butter
¼ cup All Purpose Flour
500 ml Milk
¼ tsp Nutmeg
2 tbsp Parmesan Cheese
Salt to taste
Ingredients For Assembly
2 cups of any Italian Tomato Sauce
2 cups Grated Mozzarella Cheese
2 tsp Dried Parsley
Crêpe Method
1. In a bowl break the eggs and whisk to break them down. To that add the milk and oil and whisk some more. Now add 1 cup of all purpose flour and whisk it well together. When adding the second cup of flour, add a little at a time alternating with the water. Add salt and pepper to taste.
2. Heat a pan and put in a teaspoon of butter and swirl the pan while the butter is melting so it coats the base of the pan. Now with a ladle spoon out the batter on the pan and swirl the pan so that the batter coats the base.
3. When the edge of the crêpe starts leaving the sides of the pan, use a spatula and flip it over to cook on the other side. Continue to make the crêpes till you finish all the batter.
Bechamel Method
1. In a saucepan, melt the butter over medium heat for 2-3 minutes. Swirl the saucepan regularly so that the butter does not burn. Now add the all-purpose flour and whisk into a roux, cook for 2-3 minutes until the raw flour disappears.
2. Gradually add the milk stirring all the time. Ensure there are no lumps in the sauce. Season the sauce with grated nutmeg, freshly grated pepper, and salt to taste. Continue cooking for 5-7 minutes until thick and the sauce covers the back of a spoon.
Spinach Filling Method
1. In a heated skillet, put in the butter and after it has melted add the diced shallots and chopped garlic together so that the garlic does not burn. Cook it for a while till the shallots sweat and the garlic loses its raw flavour.
2. Now add the spinach and cook it till most of the spinach has wilted, take it off the heat and leave it in the hot pan for 2 more minutes till all the spinach has wilted.
3. Transfer to a bowl and cool a bit. Then add the finely chopped basil, ricotta cheese, parmesan cheese and pepper. Give it a good mix till all the ingredients get incorporated.
4. To assemble the cannelloni, spread 1 cup of the tomato sauce on the base of a baking dish. Now start preparing the crêpes. For that, add two to three spoonfuls of the spinach ricotta mixture to each crêpe, add a sprinkle of the parmesan cheese and some mozzarella cheese to it and roll it up and place it in the baking dish. This recipe makes 8 crêpes which fill a 9”x13” baking dish.
5. Top this with the bechamel sauce, making sure to cover the entire top with the sauce. Now add some more tomato sauce to the top and finish off by sprinkling some parmesan cheese and mozzarella cheese. Garnish with dried parsley.
6. Place the cannelloni in a preheated oven at 350F for about 30-35 minutes and broil on high for 2 minutes. Allow the Cannelloni to rest for 5-10 minutes before cutting into it.
Enjoy!
______________________________________________
Music by 3Sun
SoundCloud: threesun
Instagram:
Music Promoted by @Audio Beat Official
Stream: Food Background Music For Videos No C...
______________________________________________
Subscribe for more recipes that impress with ease! - @platinitwithwendy
Check out my Facebook Page - Facebook: platinitwithwendy
Follow me on Instagram - Instagram: platinitwithwendy
_____________________________________________
Crêpe Ingredients
2 Eggs
200 ml Milk
2 tbsp Olive Oil
2 cups All Purpose Flour
250 ml Water
Salt & Pepper to taste
Spinach Ricotta Filling Ingredients
3 Cloves of Garlic
2 Shallots
300 grams Baby Spinach
5-6 Leaves of Fresh Basil
500 grams Ricotta Cheese
¼ cup Parmesan Cheese
1 tsp Pepper
Bechamel Sauce Ingredients
¼ cup Butter
¼ cup All Purpose Flour
500 ml Milk
¼ tsp Nutmeg
2 tbsp Parmesan Cheese
Salt to taste
Ingredients For Assembly
2 cups of any Italian Tomato Sauce
2 cups Grated Mozzarella Cheese
2 tsp Dried Parsley
Crêpe Method
1. In a bowl break the eggs and whisk to break them down. To that add the milk and oil and whisk some more. Now add 1 cup of all purpose flour and whisk it well together. When adding the second cup of flour, add a little at a time alternating with the water. Add salt and pepper to taste.
2. Heat a pan and put in a teaspoon of butter and swirl the pan while the butter is melting so it coats the base of the pan. Now with a ladle spoon out the batter on the pan and swirl the pan so that the batter coats the base.
3. When the edge of the crêpe starts leaving the sides of the pan, use a spatula and flip it over to cook on the other side. Continue to make the crêpes till you finish all the batter.
Bechamel Method
1. In a saucepan, melt the butter over medium heat for 2-3 minutes. Swirl the saucepan regularly so that the butter does not burn. Now add the all-purpose flour and whisk into a roux, cook for 2-3 minutes until the raw flour disappears.
2. Gradually add the milk stirring all the time. Ensure there are no lumps in the sauce. Season the sauce with grated nutmeg, freshly grated pepper, and salt to taste. Continue cooking for 5-7 minutes until thick and the sauce covers the back of a spoon.
Spinach Filling Method
1. In a heated skillet, put in the butter and after it has melted add the diced shallots and chopped garlic together so that the garlic does not burn. Cook it for a while till the shallots sweat and the garlic loses its raw flavour.
2. Now add the spinach and cook it till most of the spinach has wilted, take it off the heat and leave it in the hot pan for 2 more minutes till all the spinach has wilted.
3. Transfer to a bowl and cool a bit. Then add the finely chopped basil, ricotta cheese, parmesan cheese and pepper. Give it a good mix till all the ingredients get incorporated.
4. To assemble the cannelloni, spread 1 cup of the tomato sauce on the base of a baking dish. Now start preparing the crêpes. For that, add two to three spoonfuls of the spinach ricotta mixture to each crêpe, add a sprinkle of the parmesan cheese and some mozzarella cheese to it and roll it up and place it in the baking dish. This recipe makes 8 crêpes which fill a 9”x13” baking dish.
5. Top this with the bechamel sauce, making sure to cover the entire top with the sauce. Now add some more tomato sauce to the top and finish off by sprinkling some parmesan cheese and mozzarella cheese. Garnish with dried parsley.
6. Place the cannelloni in a preheated oven at 350F for about 30-35 minutes and broil on high for 2 minutes. Allow the Cannelloni to rest for 5-10 minutes before cutting into it.
Enjoy!
______________________________________________
Music by 3Sun
SoundCloud: threesun
Instagram:
Music Promoted by @Audio Beat Official
Stream: Food Background Music For Videos No C...
3 سال پیش
در تاریخ 1400/01/13 منتشر شده
است.
22,580
بـار بازدید شده