Name: Cannelloni filled with Spinach, Ricotta, and Ham
Prep time: 90 min
Yield: 8
Cuisine: Italiana
Ingredients: 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

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.