Tuesday, 19th June 2012

Cannelloni filled with Spinach and Ricotta

Until recently we also had spinach on our field. Well, spinach. We like you, but we don’t know what to do with you really. Just as a side dish, that’s not our thing. Something has to happen with the spinach. First thing that comes to my mind are cannelloni with the famous spinach-ricotta-filling. Theoretically it’s possible to cook without a recipe, but I like to have some approximate quantities at least. And what for a sauce as a topping! No tomato sauce, that’s for sure! That would be boring and it would conceal the taste of the filling.

Cannelloni filled with Spinach and Ricotta

So rummaging books, rummaging the internet. Thousands of recipes, but all of them were strange. Weird ratios of quantities: way too much spinach or ricotta (1kg!), too less spinach (400g?), pre-packed sauces ( yuck ) and even more curiosities. So after all I had to assemble everything on my own.

After 2 attempts I present you the best recipe for cannelloni with spinach and ricotta filling! Like that two thirds of our spinach production were consumed, too. Perfect!

If you have some fresh thyme or oregano at home, feel free to add it to the filling. Like that the cannelloni will be even more special.

Cannelloni filled with Spinach and Ricotta

Two years ago: Arroz con leche

Cannelloni filled with Spinach and Ricotta


2 Responses so far.

  1. Katharina says:

    Klingt sehr gut! Ich kaufe auch viel zu oft Spinat in rauen Mengen und weiß dann am Ende nicht, was ich damit anfangen soll. Ich mache schon mordsgesunde Smoothies, nur um die grünen Blätter zu verbrauchen. 😉 Heute abend gibt es auch etwas Spinatiges, allerdings doch wieder als Beilage.
    Das mit dem Vorkochen oder nicht ist bei Lasagne auch immer so ein Thema – nach 20 Minuten sind sie noch zu, ähm, bissfest, und nach 25 Minuten oft schon zu weich. *grml*

  2. AnJu says:

    So schöne Bilder von leckerem Essen sind gar nicht gut, wenn man so einen permanenten Stillhunger hat…

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