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Ricotta and spinach cannelloni

Home > Life style > Recipes > Ricotta and spinach cannelloni
Recipe proposed by : Nanie Cuisine
Recipe type : vegetables

Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 15 minutes
Cooking cost : Affordable


Serves 2:
- 125 g cannelloni
- 250 g ricotta cheese
- 100 g spinach
- olive oil
- salt
- Espelette pepper.


  • Cook the cannelloni for about 8 minutes in a large volume of salted water.
  • Drain them and add olive oil to coat them and prevent them from sticking together.
  • Rinse the spinach and spin it dry.
  • Keep a few young shoots for decoration.
  • Melt the remaining spinach in a hot pan for a few minutes, stirring often.
  • In a bowl, mash the ricotta with a fork.
  • Add the spinach, salt and Espelette pepper. Mix well.
  • Preheat oven to 220°C.
  • Put the ricotta/spinach cream in a piping bag. Stuff the cannelloni and place them in an ovenproof dish. Bake for a few minutes.
  • Decorate with the remaining spinach shoots and serve with a chilled 2020 Diane rosé.


  • For a family version, arrange the cannelloni in a gratin dish.
  • You can also add grated mozzarella cheese on top before baking, for more melting.
  • You can accompany the cannelloni with a salad of young spinach shoots, seasoned with a lemon and olive oil dressing.
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Ricotta and spinach cannelloni

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