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How good are ricotta and spinach cannelloni! I find it a delicious alternative to the classic ones with meat, with their softness and flavor they always conquer everyone.
It is a nice proposal for everyone and will also be perfect for those who follow a vegetarian diet.
If you are skilled in the kitchen, you can easily make the pastry at home, but here I give you a simplified version that includes the one that can easily be bought at the supermarket.
The recipe for ricotta and spinach cannelloni is decidedly simple and decidedly clever! Simple because the filling is done in a short time, and smart because they can be prepared in advance and then served at the right time.
To make everything even more delicious, inside the béchamel sauce that covers these vegetarian cannelloni, I added some fontina cheese which makes everything even more special in my opinion. Every bite will be very tasty and I'm sure you will get compliments from everyone.
â–º Ingredients to prepare ricotta and spinach cannelloni:
Sheets of fresh egg pasta 250 g
Spinach 500 g
Sheep ricotta 600 g
Eggs 1
Parmesan cheese 40 g
Nutmeg to taste
Butter to taste
Salt to taste
Black pepper to taste
For the bechamel
Milk 500ml
Flour 00 50 g
Butter 50 g
Egg yolks 2
Fontina cheese 150 g
Nutmeg to taste
Salt to taste
Black pepper to taste
To grate
Parmesan Reggiano to taste
The recipe on the site: https://www.casapappagallo.it/ricette...
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