Preparation
INGREDIENTS FOR EGG PASTA FOR 8 CANNELLONI
- Flour 00 100 g
- Eggs (about 1 medium) 55 g
- FOR THE STUFFING
- Spinach 250 g
- Cow's milk ricotta 150 g
- Medium eggs 1
- Garlic 1 clove
- Il Cavallino Traditional extra virgin olive oil: 10g
- Grana Padano DOP grated 50 g
- Nutmeg powder 1
- pinch Black pepper to taste
- Salt to taste
FOR THE BECHAMELLA
- Whole milk 500g
- Flour 00 37 g
- Butter 50 g
- Salt until 1 pinch
- Nutmeg to taste
- Black pepper 1 pinch
FOR GRATINATING
- Grana Padano DOP to taste
Start by preparing the egg pasta. Pour the flour into a bowl, keeping a little aside; add the lightly beaten egg and work the dough with your hands until the ingredients are combined. Transfer the dough to a pastry board and continue to work it, adding the flour kept aside as needed. You should obtain a smooth and homogeneous compound, firm and elastic, which you will shape into a sphere.
Clean the spinach, rinse it thoroughly and boil it in a little boiling water for a few minutes. Drain it, squeeze it and chop it with a chopper or a mezzaluna.
In a large bowl, start working the fresh ricotta with a fork. Add the previously cooked and chopped spinach. Mix everything well and add salt, nutmeg, and pepper.
Boil the pasta sheets a few at a time in plenty of boiling salted water with the addition of a spoonful of oil for about two minutes each. Drain them, cool them in cold water and place them on a clean cloth without overlapping them and let them cool.
Take a cooked sheet and put some filling from the side of the longer side, leaving a few centimeters free so that it does not come out during the rolling of the cannelloni. Roll up and form the cannelloni. Proceed for all the sheets exhausting the filling dough.
In a pot, heat two tablespoons of extra virgin olive oil. Arrange the cannelloni in a slightly oiled baking dish and bake at 200° for 35 minutes.
Take the cannelloni with ricotta and spinach out of the oven and serve them hot.
