Cannelloni with ricotta and spinach

Lasagna sheets (not requiring cooking) - 4 pcs.
Ricotta cheese - 200 g
Spinach - 100 g
Sour cream 10% - to taste
Salt, pepper, spices - to taste
Vegetable oil

Proteins 9.9 g
Fat 5.3 g
Carbohydrates 12.1 g

Recipe with step-by-step photos of making delicious cannelloni with delicate ricotta and spinach filling.

Servings Per Container: 4-6 servings.

Step-by-step instruction

Cannelloni with ricotta and spinach is a delicious Italian dish usually made with special pasta in the shape of a wide tube. Since it is problematic to find ready-made cannelloni on sale, you can make them yourself at home using lasagna leaves or kneading dough. The formed tubes in our photorecipe are poured with low-fat sour cream, but the dairy product can be replaced with béchamel sauce without fear of spoiling the taste of the dish. Lasagna leaves need to be purchased those that do not require pre-cooking to keep their shape better.

Step 1

Rinse the spinach thoroughly under running water, and then boil in salted water. Cooking time is about 4-5 minutes. Then discard the herbs in a colander to drain the water. Remove the soft cheese from the refrigerator and mash with a fork.

Step 2

Chop the cooled spinach a little with a sharp knife and mix in a deep bowl with crushed cheese until smooth. Add salt and any other spices if desired.

Step 3

Place the dough sheet on your work surface. Place the filling in the center of the dough as shown in the photo.

Step 4

Gently roll the sheet into a tube, cut off the unnecessary part of the dough with a sharp dry knife. Make sure that the filling does not fall out during the formation of the cannelloni.

Step 5

Lightly coat a baking dish with vegetable oil. Arrange the formed tubes and pour over the sour cream. Place the mold in an oven preheated to 200 degrees for 30 minutes.

Step 6

Delicious cannelloni with ricotta and spinach are ready. Serve hot, pour sour cream over the rolls and top up with fresh basil or rosemary. Enjoy your meal!