Spinach and Ricotta Indulgence Homemade Cannelloni Symphony

Bynews dail

Jan 28, 2025

Spinach and Ricotta CannelloniIngredients:
For the Pasta:
1 cup all-purpose flour 1 large egg, beaten 1/4 teaspoon saltFor the Filling:
1 (10-ounce) package frozen chopped spinach, thawed and drained 1 (15-ounce) container ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil 1/4 teaspoon salt 1/4 teaspoon black pepperFor the Sauce:
1 (28-ounce) can crushed tomatoes 1/2 onion, chopped 2 cloves garlic, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/2 teaspoon sugar Salt and black pepper to tasteInstructions:
For the Pasta:
1.
In a medium bowl, whisk together the flour, salt, and egg.
2.
Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes.
3.
Wrap the dough in plastic wrap and let rest at room temperature for at least 30 minutes.
For the Filling:
1.
In a large bowl, combine the thawed spinach, ricotta cheese, Parmesan cheese, basil, salt, and pepper.
2.
Mix well until all ingredients are evenly combined.
For the Sauce:
1.
In a large saucepan, combine the crushed tomatoes, onion, garlic, oregano, basil, sugar, salt, and black pepper.
2.
Bring to a simmer over medium heat and cook for 15-20 minutes, or until the sauce has thickened.
To Assemble the Cannelloni:
1.
Preheat oven to 375°F (190°C).
2.
Lightly grease a 9×13 inch baking dish.
3.
Divide the pasta dough into 12 equal pieces.
4.
Using a rolling pin, roll out each piece of dough into a thin rectangle, about 4×6 inches.
5.
Place a heaping spoonful of the filling in the center of each rectangle.
6.
Roll up the pasta around the filling to form a cylinder.
7.
Place the cannelloni in the prepared baking dish.
8.
Pour the tomato sauce over the cannelloni.
To Bake:
1.
Cover the baking dish with aluminum foil and bake for 25 minutes.
2.
Uncover and bake for an additional 15-20 minutes, or until the cannelloni are golden brown on top and cooked through.
To Serve:
1.
Let the cannelloni rest for 10 minutes before serving.
2.
Garnish with fresh basil and grated Parmesan cheese.
Enjoy!

Spinach and Ricotta Indulgence Homemade Cannelloni Symphony

Bynews dail

By news dail

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