Spinach and Ricotta Canneloni
Submitted By: Noodles
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Large shells (conchiglioni) or canneloni tubes
300g fresh ricotta
2 bunches english spinach, chopped
1 small onion
2 tbsp cream
3 egg yolks or I use 1 whole egg and 1 egg yolk
2 tbsp parmesan cheese
1 onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 cans of tomatoes
2 tbsp parsley
pinch of sugar
pepper and salt
Cook chopped onion and chopped spinach together in a little water until onion cooked and spinach wilts.
Mix all other ingredients together.
When spinach cooked squeeze out all excess moisture until it is near dry, add to other ingredients and blend until smooth. If no blender, just mix until it is as smooth as you can get.
Fill shells or tubes and place in an oiled ovenproof dish.
Spoon some of the tomato sauce over the top and cover with foil and cook until al dente (20 - 30 minutes).
Cook onion, celery and carrot until tender. Add parsley, salt, pepper, sugar and tomatoes - simmer 20 mins stirring frequently.
Blend until smooth, spoon over shells or tubes. Heat rest on stove and put over more when serving.