Cannelloni filled with Spinach, Ricotta, and Ham

Kiwilimon Molinari
These cannelloni are delicious and very nutritious, topped with tomato sauce.
Reviewed by Editorial Team of Kiwilimón
4.142857
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7 comentarios
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Ingredients
8
Servings
  • 1 kilo spinach
  • 1/2 kilos requesón, or ricotta cheese
  • 1 1/2 cups Parmesan cheese, grated
  • 3 eggs
  • 1/2 kilos serrano ham, chopped
  • 2 dozens cannelloni pasta
  • 1 1/2 cups onion, chopped
  • 1/3 cups carrot, chopped
  • 1/3 cups celery
  • 3 cloves garlic
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 1 leaf bay
  • 1/4 cups olive oil
  • 2/3 cups red wine
  • 1 cup tomato purée
  • 1 kilo Roma tomato
Preparation
1h 30 mins
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  • Bring water to a boil in a large pot and set aside. Sauté the onion, garlic, carrot, and celery in another pot.
  • Add the wine and let it evaporate a bit. Add herbs, tomato puree, and chopped tomatoes.
  • Cook for at least 45 minutes over low heat. Strain through a fine mesh sieve and season with salt and pepper. Reserve the sauce.
  • For the filling: Steam the spinach, drain well, and chop finely. Add eggs, one cup of parmesan cheese, ricotta, chopped ham, parsley, salt, and pepper.
  • Cook the cannelloni in boiling salted water. Drain, fill the cannelloni, and roll them up. Arrange them in a greased dish and cover with the sauce and parmesan cheese. Serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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