Tag: ricotta

The lean cannelloni with ricotta and spinach: the recipe – Italian Cuisine

The lean cannelloni with ricotta and spinach: the recipe

They are part of the vast world of stuffed pasta, they can be stuffed in many ways and satisfy everyone's palate. And if eaten the next day, they are even better. Let's see how to prepare those with ricotta and spinach

THE cannelloni they represent a dish of the Emilian tradition known throughout Italy and cooked for unmissable Sunday family lunches, as well as for cheerful and informal dinners with friends. Cannelloni can be made with meat or with a vegetable filling, which can be prepared with spinach and ricotta, as in the recipe that we propose, but also with many other combinations, including escarole and taleggio, leeks and gorgonzola or artichokes and Brie cheese, makes them a perfect proposal for all vegetarians. They have the advantage of being prepared too the day before and cooked if necessary, or to be frozen. They can be accompanied by one bechamel soft and creamy, like the ones shown below, or from a simple one tomato sauce, for those who prefer the strongest flavors.

Our recipe for lean cannelloni


For the pastry

300 g 00 flour, 3 eggs, salt.

For the stuffing

800 g boiled and squeezed spinach, 500 g cow's milk ricotta, 200 g Parmesan cheese plus a little, 1 shallot, oil, salt, nutmeg.

For the bechamel

100 g butter, 100 g 00 flour, 1 l fresh milk, salt, nutmeg.


First form one fountain with flour, break the eggs inside, add the salt and start kneading. Work the mixture for a long time, to make it smooth and homogeneous. Form a ball, cover it with a sheet of plastic wrap and let it rest in the fridge for an hour. Aside from that, put some oil in a pan shallot sliced ​​e spinaches well squeezed and chopped. Let them dry for a few minutes and then put them in a bowl with ricotta, nutmeg, parmesan, salt and mix well. Pull the pasta with the special machine, until you get one thin sheet, 2 mm thick, which you will cut in rectangles 8 cm long. Boil them in a pot filled with water and then lay them on a tea towel. Fill them with the ricotta and spinach mixture, and then roll them up to form the cannelloni. In a saucepan, melt the butter, dilute us flour and then gradually add all the milk. Cook over low heat, stirring constantly, so that no lumps form, until the cream will not have thickened. Add the nutmeg and salt and then set aside. Place the cannelloni in a buttered pan, distribute them one next to the other, without overlapping them, sprinkle them with béchamel, sprinkle them with parmesan and finish with a few flakes of butter. Bake them in 180 ° for 15 minutes and, if you want, leave them for another two minutes in the oven with the grill function, so that one forms crispy crust on the whole surface. Serve them warm.

Ricotta savory pie recipe – Italian Cuisine

Ricotta savory pie recipe

  • 1 Kg Ready-made shortcrust pastry
  • 300 g Roman ricotta
  • butter
  • 200 g cooked ham
  • 100 g fontina
  • 4 eggs
  • grated Parmesan cheese
  • bread crumbs
  • parsley
  • salt
  • pepper

For the ricotta pie recipe, briefly knead the brisée dough with your hands, then divide it into two parts, one larger than the other, roll out the larger piece and line it with the bottom and edge of a round mold to tarts (diameter cm. 26) buttered and sprinkled with breadcrumbs and let stand for about ten minutes. Meanwhile, cut the ham into strips and thinly slice both the ricotta and the fontina; finely chop a sprig of parsley.

Fill the mold with ham, ricotta and fontina cheese, alternating between them. Beat the eggs in a bowl (keep a spoonful aside), salt them, pepper them then add the chopped Parmesan, mix well and pour the mixture into the mold, distributing it evenly. Roll out the second piece of pasta and place it on the filling, cut away the excess then match the two halves perfectly sealing the edges and forming a single bead.

Roll out the pasta scraps again, then with them, if desired, form decorations as desired and apply them on the surface of the preparation, brush with the egg kept aside then pass the cake in the oven at 180 ° for about 40 ', i.e. until it will turn golden.

Recipe Calamari stuffed with ricotta and Catalonia – Italian Cuisine

Recipe Calamari stuffed with ricotta and Catalonia

  • 8 pcs squid
  • 500 g ricotta
  • 300 g catalonia
  • 30 g breadcrumbs
  • 4 pcs anchovy fillets in oil
  • garlic
  • marjoram
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of calamari stuffed with ricotta and Catalonia, wash the Catalonia, remove the hardest part of the stem and cut it into pieces. Melt the anchovies in a pan with a drizzle of oil and 1 clove of garlic. Add the catalogna and cook for about 3 minutes.
Clean the squid, separating the bags from the head with the tentacles. Remove beak and eyes; remove the inner bone and the viscera from the sacks, taking care not to break the black bag. Detach the tentacles and keep them aside. In a bowl, mix the catalonia, ricotta, 3-4 sprigs of chopped marjoram, breadcrumbs and a pinch of salt and pepper. Put the filling in a pastry bag and stuff the squid. Close the mouthpiece with a toothpick.
Cook the squid and tentacles for 5 minutes in a hot pan with a little oil. Season with salt. Serve them with vegetables to taste.

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