RICOTTA CANNELLONI RECIPE RECIPES
RICOTTA CANNELLONI RECIPE | EAT SMARTER USA
Ricotta Cannelloni with Swiss Chard and Pine Nuts
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- For the filling, rinse swiss chard and remove stems. Chop leaves and blanch in a pot of boiling salted water for about 2-3 minutes, drain, rinse and drain again. Mix swiss chard in a bowl with quark, stir in egg and season with salt, pepper and nutmeg. Fill cannelloni shells with swiss chard mixture using a spoon. Set filled pasta side by side in a greased pan or baking dish
- For the sauce, melt butter in a saucepan, stir in flour, fry briefly and then gradually stir in milk. Simmer for 10 minutes and season with salt and pepper. Add half of Parmesan and tomato paste.
- Pour sauce over cannelloni, sprinkle with remaining Parmesan cheese and top with pieces of butter. Bake in a preheated 200°C (approximately 400°F) oven for about 30 minutes. Serve immediately.
Nutrition Facts : Calories 403.46 kcal, FatContent 23.2 g, SaturatedFatContent 12.59 g, ProteinContent 24.76 g, CarbohydrateContent 20.06 g, SugarContent 0 g, CholesterolContent 151.57 mg
RICOTTA AND MEAT CANNELLONI | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 1 hours 15 minutes
Prep Time 50 minutes
Cook Time 25 minutes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees . In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and half of the garlic and cook until translucent, about 6 minutes. Push the onion to the sides of the pan and increase the heat to medium-high. Add the ground meat and cook, stirring occasionally, until browned, about 15 minutes. Remove from the heat and let cool.
- In a large pot of boiling salted water, cook the pasta for 6 minutes. Drain the pasta and rinse with cold water to stop the cooking. Spread the cooked pasta shells on a paper-towel- lined baking sheet and let cool. When cool, split open the pasta tubes lengthwise.
- In a large bowl, combine the ricotta, eggs, 1/4 cup Asiago cheese, the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the meat mixture.
- Puree the tomatoes in a blender or food processor until smooth. In a medium skillet, cook the remaining garlic in the remaining 1 tablespoon olive oil over medium heat until soft, about 2 minutes. Add the pureed tomatoes, the basil and the remaining 1/4 cup Asiago cheese and simmer for 5 minutes. Spread half the sauce on the bottom of a sturdy rimmed baking sheet.
- Stuff the pasta shells with 3 tablespoons of the meat-and-cheese mixture, and slightly overlap the edges to enclose the stuffing. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. Bake for 25 minutes.
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SAUSAGE AND RICOTTA CANNELLONI RECIPE | BON APPÉTIT
We’re all for a good store-bought marinara (Rao’s is our go-to), especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.
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Reviews 4.4
From bonappetit.com
Reviews 4.4
- Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.
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SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
An impressive yet simple pasta dish that kids can help you cook.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
- Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
- Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
- Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
- Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
- Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
- Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
- Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
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SAUSAGE AND RICOTTA BAKED CANNELLONI RECIPE RECIPE ...
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CANNELLONI WITH SPINACH & RICOTTA - SAN REMO
From sanremo.co.nz
Total Time 50 minutes0S
Total Time 50 minutes0S
- 1. Preheat oven to 200°C. 2. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl. 3. Fill cannelloni tubes with the prepared mixture 4. To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Remove from heat. 5. Grease an oven proof baking dish and pour layer of sauce over the base leaving enough to cover cannelloni. 6. Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce and if desired the thickened cream. Sprinkle with grated cheese. 7. Bake in oven at 200°C for 25-35 minutes (test by pricking with a skewer). 8. Serve and enjoy with family and friends!
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RICOTTA CANNELLONI RECIPE | EAT SMARTER USA
Ricotta Cannelloni with Swiss Chard and Pine Nuts
From eatsmarter.com
Total Time 1 hours 15 minutes
Cuisine European, Italian
Calories 403.46 kcal per serving
From eatsmarter.com
Total Time 1 hours 15 minutes
Cuisine European, Italian
Calories 403.46 kcal per serving
- Pour sauce over cannelloni, sprinkle with remaining Parmesan cheese and top with pieces of butter. Bake in a preheated 200°C (approximately 400°F) oven for about 30 minutes. Serve immediately.
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SAUSAGE AND RICOTTA CANNELLONI RECIPE | BON APPÉTIT
We’re all for a good store-bought marinara (Rao’s is our go-to), especially in a recipe with multiple parts. But there is no substitute for homemade béchamel—of this we can be sure.
From bonappetit.com
Reviews 4.4
From bonappetit.com
Reviews 4.4
- Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.
See details
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CRAB AND RICOTTA CANNELLONI RECIPE - FOOD.COM
Make and share this Crab and Ricotta Cannelloni recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 577.8 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 577.8 per serving
- Top the filled cannelloni with the Bechamel Sauce and sprinkle with remaining Parmesan cheese.
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SPINACH & RICOTTA CANNELLONI| PASTA RECIPES | JAMIE OLIVER ...
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 715 calories per serving
Total Time 1 hours 10 minutes
Calories 715 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up!
- Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
- Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
- After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
- Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
- By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up – really easy.
- Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top.
- To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
- Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.
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CANNELLONI RECIPE | LAURA IN THE KITCHEN - INTERNET ...
From laurainthekitchen.com
- To make the sauce: 1) In a large sauce pan over medium heat add the butter and let it melts. Add the flour and stir until the flour is incorporated in the butter, cook for a couple minutes or until there are no lumps. 2) Slowly add the milk while whisking and cook for a few minutes or until the milk has thickened, stirring the whole time. 3) Season with a touch of fresh grated nutmeg and salt and white pepper to taste. 4) Turn off the heat and place it in a large bowl, set aside. To make the rest of the recipe: 5) Fill a pot with water and sprinkle in a good amount of salt, bring to a boil and add in your pasta tubes. Cook them for about 5 minutes, drain well, and place them in a single layer on a baking sheet that?s been lined with paper towels, set aside. 6) In a large non stick skillet over medium high heat, add the oil and garlic and let that cook until the garlic becomes fragrant. 7) Add the sausage and brake it up as much as possible (using a potato masher for this is perfect) allow the sausage to cook all the way. 8) Remove the sausage with a slotted spoon to a bowl making sure not to scoop up any of the fat from the pan. 9) To the sausage, add the spinach and 1 cup of the b?chamel sauce and season with salt and pepper. 10) Preheat the oven to 375 degree, butter two 9X13 baking dishes and spread a thin layer of the sauce in the bottom of each one. 11) Using a small spoon, scoop some of the filling inside each pasta tube, lay them in one layer in your prepared baking dish. 12) Divide the remaining sauce between the two baking dishes and smear it all over nice and evenly. 13) Grate a good amount of parmiggiano reggiano over the top and bake for about 40 minutes or until its nice and bubbly and golden brown on top.
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10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
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SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
Sep 11, 2017 · 18 - 22 dried cannelloni tubes (Note 3) 1 - 1 1/2 cups shredded Mozzarella More basil , for garnish (optional) Instructions Sauce: Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper. Stir, reduce heat to medium, simmer for 5 minutes.
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From recipetineats.com
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BEST CANNELLONI RECIPE | ITALIAN RICOTTA AND SPINACH ...
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BASIL AND RICOTTA CANNELLONI RECIPE | MARTHA STEWART
Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.) Step 3. Preheat oven to 400 degrees.
From marthastewart.com
From marthastewart.com
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CRAB AND RICOTTA CANNELLONI RECIPE | GIADA DE LAURENTIIS ...
Drain pasta. In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper. Preheat oven to 350 degrees F. Fill the cannelloni with the crab mixture and place in ...
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From foodnetwork.com
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CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
Our spinach and ricotta cannelloni recipe is a real Italian classic and a great winter warmer for those colder months. Sitting on a bed of garlicky tomato sauce, the spinach and ricotta-stuffed cannelloni (a shape of pasta originally from Campania) are covered in creamy béchamel and baked until golden and bubbling. Be sure to use a vegetarian Parmesan substitute if catering for vegetarians.
From greatitalianchefs.com
From greatitalianchefs.com
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SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN
Apr 01, 2021 · In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine. Stuff each cannelloni tube with the ricotta mixture. Place 1/4-1/3 cup (50-60 grams) of white sauce on the bottom ...
From anitalianinmykitchen.com
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Ricotta Cannoli Cheesecake Recipe | Linkie Marais | Food ... hot www.foodnetwork.com. Place the cannoli shells in a blender or food processor and pulse until crumbly. In a bowl, mix the melted butter and granulated sugar with the crumbs and press in the bottom of the prepared baking...
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From therecipes.info
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RICOTTA AND SPINACH CREPE CANNELLONI RECIPE | EL MUNDO EATS
Nov 11, 2017 · The Filling. In a bowl, add in ricotta, ham, spinach, walnuts, parsley, nutmeg, salt and black pepper to taste. Mix everything well. Adjust seasoning if needed. Add the egg and mix until well combined. Divide the filling equally into 8 portions.
From elmundoeats.com
From elmundoeats.com
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