Cannelloni with Ricotta, Spinach and ‘Nduja
Cannelloni Ricotta Spinach & ‘Nduja
ingredients per person
- pasta (cannelloni Barilla) – 2 pcs. per capita
- ricotta – 50 g
- spinach – 50 g
- tomatoes (peeled) – 30 g
- cream milk – 3 tbsp. l.
- onion – to taste
- garlic – to taste
- basil (green) – to taste
- the largest piece of ‘Nduja you can find around
- Parmesan – to taste
- olive oil – to taste
How to:
Finely chop the onion and fry in olive oil.
Put the tomatoes in the pan and leave to simmer for 20-25 minutes.
For the stuffing: fry the spinach 20 seconds in hot oil. Pepper, salt, and mix well. Drain off the liquid through a sieve.
Put in a blender spinach, ricotta, cream cheese.
All grind.
Boil the cannelloni 4 minutes. and just out of the water. Give them cool.
Stuff the cannelloni with sleeves.
Chop the tomatoes in a blender. Now chop the ”Nduja in pieces in the same blender.
Put in the form of a layer of tomato sauce, top with cannelloni.
Drizzle with remaining sauce and cream. Sprinkle with Parmesan cheese and ‘nduja previously grated.
Place in a preheated 180 degree oven for 20 minutes.
Arrange on plates and garnish with basil and ‘nduja pieces
