Cannelloni with Ricotta and Spinach with Spicy Tomato Sauce

Cannelloni with Ricotta and Spinach with Spicy Tomato Sauce

 

INGREDIENTS

Serves 4 to 6 people.

• 12 dried cannelloni

• 1 bunch of long green onions, finely chopped

• 2 cloves of garlic, minced

• 2 Tbls of butter

• 1 Tbls of extra virgin olive oil

• 1 pound of ricotta cheese

• 1 pound of fresh spinach, washed, trimmed and steamed

• 1/4 cup of flat leaf parsley, chopped

• 1/4 cup of fresh basil, chopped

• 3/4 cup of freshly grated Pecorino Romano cheese

• 2 small eggs, beaten

• 1/2 tsp of freshly grated nutmeg

• 1/2 tsp of salt

• 1/2 tsp of freshly ground black pepper

Spicy Tomato Sauce

• 1 and a half pounds of plum tomatoes, peeled, seeded and chopped

• 1 small yellow onion, chopped

• 2 cloves of garlic, chopped

• 4 Tbls of extra virgin olive oil

• 1/4 cup of fresh basil, chopped

• 1 tsp of crushed red pepper flakes

• 1/4 tsp of salt

• 1/4 tsp of freshly ground black pepper

 

PREPARATION

 

• First prepare the sauce by sauteing the onions and garlic in th olive oil until tender, about 2 minutes.

• Add the chopped tomatoes, basil and red pepper flakes and simmer for 15 to 20minutes.

• In 6 quarts of salted boiling water cook the pasta until al dente around 10 minutes, set aside to cool.

• Steam the spinach until wilted and tender, cool down and chop.

• In a small frying pan sauté the onions and garlic in the butter and oil for 2 minutes until tender.

• In a large bowl mix together the ricotta, spinach, parsley, basil, Romano cheese, eggs, nutmeg, salt and pepper, blending with a wooden spoon until smooth.

• With a small teaspoon stuff the cannelloni with the mixture and place in a large greased baking dish.

• Heat the oven to 350 degrees, cover the dish with aluminum foil and bake for 20 to 25 minutes.

  Garnish with extra parsley. Serves 4 to 6 people.