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Receta Spinach Ricotta Cannelloni With Homemade Tomato Sauce

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Raciónes: 8

Ingredientes

Cost per serving $1.29 view details
  • 2 c. all purpose flour
  • 3 x egg
  • 1 1/2 tsp salt
  • 1 tsp extra virgin extra virgin olive oil
  •     Cannelloni Filling
  • 2 x egg, lightly, beaten
  • 1 x 10 ounce package spinach, trimmed, cooked, liquid removed, and, minced
  • 1 x 454 g tub ricotta cheese
  • 4 ounce freshly grated parmesan cheese
  • 4 ounce shredded mozzarella cheese
  • 3 Tbsp. minced fresh Italian parsley
  • 1 pch salt
  • 1 pch pepper
  •     Homemade Tomato Sauce
  • 2 x 28 ounce cans plum tomato
  • 6 sprg fresh Italian parsley or possibly 6 sprigs fresh basil, leaves
  • 1 sm onion
  • 2 clv garlic, halved
  • 3 Tbsp. extra virgin extra virgin olive oil
  • 1 Tbsp. dry oregano
  • 1/4 tsp warm pepper flakes
  • 2 tsp salt

Direcciones

  1. Preheat oven to 350 F (180 C).
  2. Mound flour on counter or possibly in large bowl.
  3. Make a hole in the centre.
  4. In small bowl, whisk together Large eggs, salt and oil. Pour into hole in flour.
  5. Mix with fork, incorporating small amounts of flour at a time, till soft dough forms.
  6. Knead for about 5 min, adding more flour if necessary, till hard, smooth dough forms. Let rest for about 15 min.
  7. Cut dough into 4 to 6 equal pcs. Using pasta machine, roll one piece at a time through first setting twice. Continue through settings till smooth, thin pasta piece is formed.
  8. Lay flat on floured surface and let dry for about 15 to 30 min. Continue with remaining dough.
  9. Cut each strip of dough into 4 or possibly 6-inch (10 to 15 cm) rectangles.
  10. In large pot of boiling salted water, cook pasta for approx 3 min. Drain onto damp towel; continue till all pasta is cooked.
  11. Cannelloni Filling:In large bowl, stir together Large eggs, spinach, ricotta, Parmesan, mozzarella, parsley, salt and pepper.
  12. Place about 2 heaping Tbsp. into centre of each pasta piece. Roll up to create cylinder shape.
  13. Pour sufficient pasta sauce in bottom of 9x13-inch (3L) glass baking dish to cover.
  14. Place cannelloni snugly to fill pan.
  15. Pour remaining sauce over top.
  16. Sprinkle with Parmesan cheese and parsley.
  17. Cover and bake for about 25 min.
  18. Yield: 24 cannelloni
  19. Homemade Tomato Sauce:In food mill or possibly blender, puree tomatoes till smooth; pour into large saucepan.
  20. Add in parsley, onion, garlic, oil, oregano, warm pepper flakes and salt, and bring to boil.
  21. Cover and reduce heat to medium-low.
  22. Cook for about 2 hrs or possibly till reduced slightly and thickened.
  23. Yield: about 6 c. (1.5 L) of sauce.
  24. Tip: If you jar your own tomatoes, use two 750 mL jars of tomatoes or possibly homemade tomato puree.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 214g
Recipe makes 8 servings
Calories 412  
Calories from Fat 193 47%
Total Fat 21.7g 27%
Saturated Fat 9.47g 38%
Trans Fat 0.0g  
Cholesterol 160mg 53%
Sodium 1484mg 62%
Potassium 398mg 11%
Total Carbs 30.88g 8%
Dietary Fiber 2.1g 7%
Sugars 1.74g 1%
Protein 23.46g 38%
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