Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 5 | 90 minuti |
Ingredients
| 450 g | spinach |
| 250 g | fresh pasta |
| 500 mL | bechamel Sterilgarda |
| 300 g | fresh ricotta cheese Sterilgarda |
| 2 | egg |
| 15 g | olive oil |
| q.b. | grated cheese |
| q.b. | salt |
| q.b. | pepper |
| q.b. | butter |
Preparation
- Put the oil in a pan and add the spinach, salt and pepper; let it cook until it is wilted.
- Place the spinach on a cutting board and chop coarsely with a knife.
- In a large bowl, combine the spinach, ricotta and eggs, mixing everything together and seasoning with salt and pepper.
- Place the dough in the refrigerator to rest.
- Cut the fresh pasta into 10-12 cm long rectangles and boil them for a couple of minutes in plenty of salted water.
- Place them on a clean tea towel to absorb excess water.
- Stuff them with a spoonful of spinach mixture and roll up from the shortest side.
- Spread two/three spoonfuls of béchamel sauce on the bottom of a baking dish and place the stuffed cannelloni.
- Cover with the remaining béchamel and grated cheese.
- Cover with tin foil and bake at 200° for 20 minutes; remove the tin foil and continue cooking for another 10-15 minutes.
- For better browning, turn on the grill function and cook for another 5 minutes.
Clean the mushrooms and cut them into small pieces, place in pan with olive oil the garlic, cut into slices, brown it and add the mushrooms with salt and ...
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