Cannelloni di Spinaci e Ricotta

Indulge in this Neapolitan favorite: tender pasta tubes brimming with creamy ricotta and sautéed spinach, delicately seasoned with nutmeg and garlic. Each piece is generously bathed in a rich spinach cream sauce (or tomato-basil sauce if preferred) and baked to melting perfection under a golden Parmesan topping. A comforting vegetarian dish that embodies Italian tradition and refined taste.

Ingredients

• Fresh ricotta cheese (full-fat, organic)
• Fresh or well-drained spinach, wilted with garlic
• Fresh herbs: basil, oregano (optional)
• Garlic, shallot
• Salt, pepper, pinch of nutmeg
• Egg (optional binder for texture)
• Grated Parmesan (or Grana Padano)

Sauce

• Spinach cream sauce (sautéed spinach blended with cream and cheese) or classic tomato-basil sauce
• Olive oil, garlic, onion, crushed tomatoes, basil, oregano (if tomato sauce)
• Optional béchamel (butter, flour, milk, parmesan, nutmeg)

⚠️ Allergens

• Gluten: in cannelloni pasta tubes
• Eggs: in filling (and maybe in pasta)
• Dairy: ricotta, Parmesan, mozzarella, cream
• Possible traces: nuts or sesame depending on processing environment