Ricotta and Spinach Cannelloni
Mónica Mateos
Try these delicious ricotta and spinach cannelloni, they are easier to make than they seem. This is a perfect dish for any occasion, from a family meal to a dinner with friends.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 cups cow's milk
  • 1 cup flour
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 250 grams ricotta cheese
  • 500 grams spinach
  • 4 tomatoes, large
  • 1/4 onions
  • 1 clove garlic
  • 1/2 sticks butter
  • 1 cube granulated chicken bouillon
  • basil
  • salt
  • pepper
Preparation
1h 30 mins
0 mins
Low
  • Heat water in a pot and add the spinach.
  • For the crepes: In a bowl add 1 ½ cups of milk, 1 cup of flour, 2 eggs, 1 tablespoon of oil, and a pinch of salt, mix.
  • Add a little butter to a skillet and put some of the crepe mixture.
  • Flip the crepe and remove it from the skillet.
  • Drain the spinach and mix in a bowl with the ricotta cheese, season with salt and pepper.
  • Blend the tomatoes, onion, and garlic.
  • Put butter in the pot and strain the tomato mixture into the pot, add the chicken concentrate.
  • Add basil and let it boil for 25 minutes.
  • Form small tacos with the spinach and ricotta cheese mixture.
  • Serve with the sauce and parmesan cheese.

Nutritional Information

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