Spinach Ricotta Cannelloni
Ingredients
- 1/4 cup extra virgin olive oil, plus extra for oiling
- Salt flakes and freshly ground black pepper, to taste
- 500 grams baby spinach
- 600 grams ricotta cheese, drained
- 2 eggs
- Salt flakes and freshly ground black pepper, to taste
- Freshly grated nutmeg, to taste
- 1 cup freshly grated parmesan
- 24 cannelloni tubes (no-cook)
- Green salad, for serving
- tomato sauce Recipe
- 1/4 cup extra virgin olive oil
- 2 red onions, finely diced
- Salt flakes, to taste
- 800 grams Italian canned tomatoes, chopped
- 1/4 cup basil leaves, finely sliced
Organization Tags
Tags easily organize your Recipe Library
Comments