Baked Spinach Cannelloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 752 cal. | (36 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 310.3 μg | (517 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 30 μg | (67 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 444 mg | (44 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the filling
- 300 grams fresh Spinach
- salt
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 200 grams Ricotta cheese
- 1 egg
- 40 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg (freshly grated)
- olive oil (for greasing)
- For the sauce
- 600 grams ripe Tomatoes
- 1 onion
- 2 Tbsps olive oil
- 100 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp dried oregano
- 1 pinch sugar
- For the bechamel
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- For the dough
- 300 grams Pastry flour
- salt
- 3 eggs
- 1 Tbsp olive oil
- Pastry flour (for kneading)
Preparation steps
For the dough: Combine flour and 1 pinch of salt. Create a well in the center and add eggs, oil, and about 3 tablespoons of cold water pour. Knead everything to form a smooth dough, shape into a ball and wrap with a damp tea towel. Let rest for 30 minutes.
For the filling: Rinse spinach and blanch in boiling salted water. Drain, rinse with cold water, squeeze out liquid and coarsely chop. Peel and mince shallot and garlic. Heat oil in a pan and cook shallot and garlic. Remove from heat and let cool.
Combine ricotta, egg, spinach, shallot mixture and parmesan. Season well with salt, pepper and nutmeg.
Divide pasta in half, thinly roll out into a rectangle on a floured surface and top with half of the filling. roll up, wrap in oiled plastic wrap, then wrap in foil. Twist ends (like a candy). Repeat with remaining dough and filling. Boil both rolls in salted water for 25 minutes.
For the tomato sauce: Blanch tomatoes, peel, quarter, core and dice. Peel and mince onion. Heat oil in a pan and sweat onion. Add tomato and sauté briefly. Pour in broth and simmer for about 5 minutes over medium heat. Season with salt, pepper, oregano and sugar. Spread into a baking dish.
For the bechamel: Melt butter in a pan. Whisk in flour and cook briefly. Gradually whisk in milk, stirring constantly, and simmer for 2-3 minutes, until creamy. Season with salt, pepper and nutmeg.
Preheat the oven to 220°C (approximately 430°F).
Remove rolls from water, discard foil and plastic wrap and cut into 3 cm (approximately 1 1/5 inch) thick slices. Place in baking dish on top of sauce. Drizzle with bechamel and bake until golden yellow, about 15 minutes.
Remove and serve sprinkled with scallions, as desired.
