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1 Cannelloni with Ricotta and Spinach Served with Tomato Sauce

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Cannelloni with Ricotta and Spinach Served with Tomato Sauce

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Ingredients

4 portion(s)

Fresh Pasta for Either Ravioli or Cannelloni

  • 100 grams fine semolina
  • 200 grams Strong Flour, 00 or Bread flour
  • 3 eggs, Room temp
  • 10 grams EVOO (extra virgin olive oil)

Spinach and Ricotta Filling for Pasta

  • 100 grams Parmesan cheese, cubed
  • 250 grams Fresh english spinach leaves, Washed
  • 500 grams ricotta cheese, Drained weight 400grams
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp nutmeg ground
  • 1/4 tsp salt

Tomatoe Sauce

  • 800 grams Tinned or fresh tomatoes, Roma are perfect if you can get fresh
  • 3 cloves garlic fresh, More if you like garlic
  • 30 grams Evoo
  • 200 grams red wine
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    medium
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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5

Recipe's preparation

    Pasta

  1. Place Flours and eggs and oil into TM Bowl. Mix 2 minutes on  Interval. Take out Past out of bowl and cover with clingwarp or in bowl covered with damp teatowl. Let pasta rest for 15mins

    2. Spinach and Ricotta Filling for Pasta

  2. Place parmesen into dry bowl  and 10 seconds on speed 9  set aside

    Put english spinach into Varoma and then Place 500g water in tm bowl set timer for 10 minutes Varoma temp speed 1.  Just wilt the spinach.

    Empty tm bowl of water then place spinach (ensure to squeeze excess water from spinach), ricotta (again drained) and 50 grams of parmesan, 1 egg and 1 egg yolk plus nutmeg and salt into tm bowl.

    Process 6 seconds on Speed 5 scrape down eith spatula and if necessary another 6 seconds on Speed 5

    Set aside and wash and dry bowl 

     

  3. split pasta into 2 balls. Put one back into clingwrap. The other put though pasta machine 5-6 X at thickest setting then work down to 2nd to finest setting.

    Fill pasta either cannalloni or ravioli style and place into oiled varoma, Repeat with second ball.

    Set varoma above tomatoe sauce.

    4. Tomato Sauce and cooking of filled pasta

  4. Place Garlic cloves into bowl and process speed 7 for 3 seconds, scrape down with spatula Add EVOO and

    Saute for 2mins at Varoma

    Add tomatoes, wine then set time for 30mins Varoma speed 2

    Set  Varoma in place (with prepared pasta) 

  5. When time has finished, place cooked cannelloni into a serving dish and pour over Tomato sauce, finish off with a sprinkle of parmesen cheese.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yummy recipe. I used the EDC

    Submitted by JodieTamblyn on 23. November 2014 - 20:08.

    Yummy recipe. I used the EDC pasta recipe and homemade ricotta and this was lovely. I also topped with cheese at the end and baked in the oven instead of using the Varoma. 

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  • Yum, this is great!  I have

    Submitted by LittleMissSqueaker on 2. November 2014 - 14:05.

    Yum, this is great!  I have often cheated and bought ready made fresh pasta sheets instead of doing that, but it's still delicious (and i make the ricotta from scratch!!).  Also easy to do as a lasage, layering rather than stuffing.  Thanks for a great recipe.

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  • This was lovely and enjoyed

    Submitted by traceyg22 on 28. January 2014 - 11:02.

    This was lovely and enjoyed by all (although I did slightly cheat and used pre-made cannelloni).

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  • Extra Virgin Olive Oil....(I

    Submitted by traceyg22 on 28. January 2014 - 11:00.

    Extra Virgin Olive Oil....(I know it was quite a while back when you asked, so not sure if someone else had responded)  tmrc_emoticons.)

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  • Extra Virgin Olive Oil....(I

    Submitted by traceyg22 on 28. January 2014 - 11:00.

    Extra Virgin Olive Oil....(I know it was quite a while back when you asked, so not sure if someone else had responded)  tmrc_emoticons.)

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  • This was a very delicious

    Submitted by Pumuckl on 10. December 2013 - 19:50.

    This was a very delicious dinner. Thank you for this nice recipe.

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  • I added a tablespoon of sugar

    Submitted by Kazanman on 26. October 2013 - 14:05.

    I added a tablespoon of sugar to the sauce to balance acidity of the tomatos. A very enjoyable dish - well done. 

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  • Extra Virgin Olive Oil 

    Submitted by Bange7 on 5. September 2013 - 16:06.

    Extra Virgin Olive Oil  tmrc_emoticons.)

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  • Can somebody tell me what

    Submitted by FiVerdouw on 4. September 2013 - 16:10.

    Can somebody tell me what EVOO is? Not the most knowledgable foodie, and new to Thermomix life, so excuse my ignorance if this is something most of the general public would know! tmrc_emoticons.D

     

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  • Thanks isn't it amazing how

    Submitted by CharlotteHamilton on 4. September 2013 - 13:07.

    Thanks isn't it amazing how the Tomato sauce is just so rich tmrc_emoticons.)

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  • this is an amazing recipe!

    Submitted by Annabananna on 8. May 2013 - 14:11.

    this is an amazing recipe! now i am a fussy eater, and this tastes just as good if not better than some i had in italy! It really does taste like its been slow cooked all day, and i love that we can still achieve that in a thermy! LOVE LOVE and thanks for sharing it! tmrc_emoticons.D

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  • Delicious

    Submitted by Louise G on 11. January 2013 - 22:57.

    Delicious tmrc_emoticons.)

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  • This is absolutely delicious

    Submitted by ArwensThermoPics on 22. September 2012 - 08:19.

    This is absolutely delicious Charlie, sauce tastes like it has been slow cooked all day so much flavour Big Smile

    Cooking from scratch  www.arwensthermopics.com

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