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Receta Ricotta And Spinach Cannelloni

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin extra virgin olive oil 1/2 med onion finely minced 3 x garlic cloves, peeled and crushed 300 ml tomato puree 1/2 tsp sugar 1 bn spinach or possibly 100g cooked 250 gm ricotta cheese 25 gm parmesan

20 gm butter or possibly margarine 30 gm cornflour 300 ml reduced fat lowfat milk 1/4 tsp grnd mace or possibly nutmeg 1 c. minced parsley 10 x cannelloni tubes, (the kind which do not need pre-cooking)     Salt and Pepper to season

Direcciones

1. Simmer minced onion and crushed garlic in 1 Tbsp oil till softened.
2. Stir in tomato pulp or possibly puree (not the concentrated paste) and sugar. Remove from heat. Pour into baking dish and spread over surface.
3. Wash spinach and drain. Remove stalks. Chop leaves.
4. In the pan which cooked the sauce (washing unnecessary), put remaining oil and cook spinach for two min.
5. Transfer to mixing bowl and allow to cold a little then stir in ricotta, parmesan, grating of mace or possibly nutmeg, and white pepper. Leave mix to cold.
6. In same pan (again, washing unnecessary), heat butter or possibly margarine. Add in cornflour and cook one minute on low heat.
7. Slowly add in lowfat milk, stirring constantly till sauce thickens. Add in minced parsley. Season to taste.
8. With spoon or possibly piping bag, fill cannelloni tubes with spinach and cheese mix.
9. Place the filled tubes on the tomato sauce in a baking dish.
10. Once all are filled and in the dish, cover the tubes with the parsley bechamel sauce. Sprinkle with parmesan cheese.
11. Cover with foil and bake for at least 45 min at 180 C, removing foil twenty min before end of cooking time, to allow to brown.
12. Leftover potential: Good. May be reheated or possibly refreshed by adding more sauce topping.

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