INGREDIENTS
- Crepe dough for cannelloni:
- – 1 cup of flour.
- – 1 cup of water.
- – 1 cup of milk.
- – 3 eggs.
- – 1 tablespoon of salt
- – 1 tablespoon of sugar
- For the filling:
- – 3 bundles of spinach beforehand washed and lower into cooked julienne strips.
- – A clove of minced garlic.
- – A tablespoon of oil.
- For the sauces:
- – 2 cans of peeled plum tomatoes or 1 L of crushed tomato.
- – 2 cloves of garlic, chopped.
- – 1/2 chopped onion.
- – 2 bay leaves.
- – Oregano.
- – Salt and pepper.
- For the white sauce:
- – 50 g of butter.
- – 50 g of flour.
- – 500 cc of milk.
- – Salt, white pepper and nutmeg.
CANnelloni STUFFED WITH RICOTTA AND SPINACH WITH MIXED SAUCE Do that spectacular pasta dish with an entire nonetheless life recipe .
PROCEDURE:
1. In a bowl, combine all of the components, let it relaxation for a number of hours within the fridge.
2. Prepare dinner the crepes with butter or oil in a frying pan.
3. Prepare dinner the spinach with the chopped garlic and oil.
4. As soon as the preparation is chilly, combine with the ricotta and season with salt, white pepper and nutmeg.
5. Add grated cheese, combine and place within the fridge.
6. Prepare dinner all of the components for the sauces over very low warmth, take away the bay leaf and course of.
7. Add the butter and flour to the warmth, add the milk little by little and stir till it involves a boil and spices up the preparation.
8. Fill the cannelloni and bake on an oiled plate till sizzling, serve on plates and pour sauce on prime to style.
9. They will also be baked and gratin with sauces on a plate.
