Spinach and Ricotta Cannelloni

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Spinach and Ricotta Cannelloni

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Ingredients

4 portion(s)

1 portion EDC tomato pasta sauce
1 portion EDC pasta dough
500 grams water
2 bunches english spinach
150 grams Parmesan cheese
750g grams Fresh ricotta
2 sprigs flat leaf parsley
1 sprigs Dill, chopped
50 grams frozen bread, torn in peices

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6

2h 0min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Baking Steam cooking Creative Dinner Everyday Main course Vegetarian Italian Pasta dish

Recipe's preparation

1. Make EDC pasta dough. Set aside to rest and clean & dry mixing bowl.

2. Heat water to varoma temparature, approx 5min sp1. Meanwhile, remove stems of spinach, roughly chop and add to varoma dish.

3. Place varoma into position and continue cooking at varoma temp, sp1 until leaves are wilted. Turn occasionally with tongs.

4. Rinse under cold water and squeeze out excess liquid. Add spinach leave to mixing bowl and chop 5sec, sp6. Set aside. Rinse and dry mixing bowl.

5. Grate parmesan cheese 10sec, sp10. Set aside, leaving bowl unwashed.

6. Add bread, parsley and dill and grate 10sec, sp 6.

7. Return spinach and only 100g of parmesan cheese to mixing bowl with bread crumb mixture.

8. Add ricotta and season taste. Mix 15-20sec, "Counter-clockwise operation" sp 4, using spatula to assist. Set aside and clean and dry mixing bowl.

9. Prepare EDC pasta sauce. While sauce is cooking, preheat oven to 180degC and assemble cannelloni.

Assembly

1. Divide pasta dough into 4. Roll each quarter into a thin square the width of your oven dish and cut in half.

2. Place 1/8th of filling along centre and roll into a log.

3. Once sauce is cooked, add 1/3 of sauce over the base of a greased 20x30cm oven proof dish.

4. Place cannelloni rolls along baking dish, seam side down.

5. Pour remaining sauce over the top and sprinkle with remaining parmesan cheese.

6. Bake for 25-30min or until pasta is cooked and filling is heated through. Add foil if cheese is over-browning.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Pasta sauce can be made ahead of time or replace fresh tomatoes with 800g tinned and reduce cooking time to 10min.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.