Cannelloni, Spinach and Ricotta Cannelloni

by Tarla Dalal

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The word cannelloni is derived from 'canna' and literally means big tubes of pasta. Pasta sheets are cooked, filled and rolled up into a cylindrical shape to form cannelloni. This recipe is a lighter alternative to the cheese and calorie laden traditional recipe.

Filled with baby corn, mushrooms and spinach, the cannelloni is coated with a creamy white sauce. You can buy ready cannelloni sheet instead of making it at home. Serve this recipe with garlic bread and tossed green salad.

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Cannelloni, Spinach and Ricotta Cannelloni recipe - How to make Cannelloni, Spinach and Ricotta Cannelloni

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Preparation Time: 30 mins Cooking Time: 32 mins Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Total Time: 821 hours 22 minutes 5Makes 5 servings
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Ingredients

For The Cannelloni Sheets
1 recipe fresh pasta dough
1 tbsp oil
salt to taste

For The Filling
1 cup chopped and blanched spinach (palak)
1/4 cup grated processed cheese or ricotta cheese
1 tbsp butter
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped spring onions (whites and greens)
1 cup sliced mushrooms (khumbh)
1 cup baby corn , diagonally cut
1 tsp dried oregano
1 tbsp fresh cream
salt and freshly ground black pepper (kalimirch) to taste

For The White Sauce
2 tbsp butter
2 tbsp plain flour (maida)
2 cups milk
salt and freshly ground black pepper (kalimirch) to taste

Other Ingredients
2 tbsp grated processed cheese

Method

For the cannelloni sheets

Divide the pasta dough into 10 equal portions.
Roll each portion of the dough into a 150 mm. (6”) diameter thin circle.
Boil enough water in a deep non-stick pan, add oil and salt and mix well.
Drop the prepared pasta sheet, one at a time, into the boiling water and cook each sheet for 2 minutes.
Drain and transfer into a bowl of cold water to refresh.
Drain again and keep aside.

For the filling

Heat the butter in a broad non-stick pan, add the garlic and spring onions and sauté on a medium flame for 2 minutes.
Add the mushrooms and baby corn and sauté on a medium flame for 3 minutes.
Add the spinach, oregano, cheese, fresh cream, salt and pepper, mix well and cook on a medium flame for 1 minute. Keep aside.

For the white sauce

Heat the butter in a broad non-stick pan, add the plain flour and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
Add the milk, mix well and cook on a medium flame for 3 to 4 minutes, or till the sauce thickens, while stirring continuously.
Add the salt and pepper, mix well and cook on a medium flame for 1 more minute, while stirring occasionally. Keep aside.

How to proceed

Divide the filling into 2 equal portions.
Place a cooked cannelloni sheet on a clean, dry surface, put a portion of the filling on one side of the sheet and roll it up gently.
Repeat step 2 to make 9 more cannelloni.
Place all the prepared cannelloni on a greased baking dish and pour the prepared white sauce evenly over it.
Sprinkle the cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
Serve immediately.

Accompaniments

Chocolate Walnut Tart (the Complete Italian Cookbook)
Clear Broccoli and Carrot Soup
Sundried Tomato Loaf, Sun-dried Tomato Bread

Nutrient values per serving

Energy	391 cal
Protein	9.4 g
Carbohydrates	23.2 g
Fiber	2.1 g
Fat	27.2 g
Cholesterol	0 mg
Vitamin A	4327 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.3 mg
Vitamin B3	1.5 mg
Vitamin C	22.7 mg
Folic Acid	91.7 mcg
Calcium	288.5 mg
Iron	1.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	118.5 mg
Potassium	306 mg
Zinc	0.5 mg