Spinach and Ricotta Cannelloni

Cannelloni give rise to various very popular preparations in various parts of the world and Argentina is no different. Today we are going to dedicate ourselves to everything related to Spinach and Ricotta Cannelloni, which enjoy the preference of Argentines when enjoying a delicious way to eat pasta.

This rich and healthy dish is an excellent option to share with the family on Sundays and in gatherings of friends in any season. In addition, it is very comfortable to take from lunch to the office. They are made from pasta sheets that can be square or rectangular in shape, which are filled with a mixture prepared with ricotta cheese to which is added, among other things, spinach. After a bath with bechamel sauce, they go into the oven and that's it, very simple to prepare.

About your story

The spinach cannelloni with ricotta They are originally from Italy, but they expanded rapidly throughout Europe and reached Argentine lands with Italian and Spanish immigrants. It was integrated into the country's traditions and initially its consumption was limited to holidays or Sundays until today it is part of Argentine gourmet cuisine.

Actually, spinach cannelloni with ricotta are a classic in all the gastronomy of the world, although their origin could be considered recent in the times of history. They are associated with the festive, family traditions and memories that evoke past generations with grandmother present and unforgettable meals in her house.

There is documentation that shows that cannelloni were prepared for the first time in Amalfi in 1924 in the kitchen of a chef named Salvatore Coletta and had a very rapid expansion towards the surroundings of this city. It is said that in honor of this dish the bells corresponding to the church of Amalfi rang.

Another version is inclined to attribute the origin of the famous cannelloni to Vincenzo Corrado, a gentleman of Neapolitan origin, who is said to have already boiled a tubular pasta in the XNUMXth century, which he prepared stuffed with meat and finished cooking in sauce made with meat. The truth is that from that time the cannelloni spread to other cultures and it was the French who accompanied it for the first time with the sauce widely used in modern times, bechamel.

Recipe of rich cannelloni made of spinach with ricotta

Next we will know the recipe to prepare some delicious spinach cannelloni with ricotta. First let's see the ingredients that are necessary and then we will move on to its preparation itself.

Ingredients

We must have on hand the ingredients to prepare some cannelloni which are filled with spinach and ricotta which are the following:

Dough or a box of pasta suitable for cooking cannelloni, half a kilo of spinach, a quarter of a kilo of ricotta cheese, a large spoonful of corn starch, two cups of tomato sauce, a quarter of a liter of milk, nutmeg to taste , a cup of grated palmesano cheese, a teaspoon of butter, salt, pepper and one onion and three garlic cloves, 2 tablespoons of oil.

With all these ingredients ready, we now move on to preparing the cannelloni, which will be filled with ricotta and spinach:

Preparation

• In a pot, cook the spinach with water for approximately 3 min. Then strain them to remove all the water and chop them finely.
• Place the two tablespoons of oil in a pan and fry the garlic and chopped onions there until transparent. Reserve.
• In a container, place the ricotta, finely chopped walnuts, cooked and chopped spinach, nutmeg, two large tablespoons of grated cheese, pepper and salt. Add the reserved garlic and onion sauce and stir well to integrate everything.
• With the preparation obtained in the previous step, proceed to fill each cannelloni. Place them on a baking tray. Reserve.
• To make the abundant béchamel sauce, cook the corn starch in a little milk for a short time, stirring constantly. Then, add the difference in milk, salt, pepper, when the preparation thickens, add the butter and continue stirring and cooking until everything is homogeneous.
• Bathe the previously reserved cannelloni with a tomato sauce. Then they are bathed with the bechamel and cheese is sprinkled on top. They are baked for about 17 minutes.
• They can be accompanied with the salad that you like the most, or with a simple one with tomato, cucumber, onion, with oil, salt, and vinegar as a dressing.
• Ready the cannelloni with spinach and ricotta. Enjoy!

Tips for making ricotta and spinach cannelloni

The cannelloni should be served freshly prepared, still hot, to prevent the pasta from absorbing liquid from the preparation and softening it, thus leaving the filling less juicy.

When serving the stuffed cannelloni, parsley or chopped cilantro is added on top to make them look more attractive.

If you definitely don't have time to make the ricotta and spinach cannelloni, because you work outside the home or for another reason. You can find out if the commercial establishments near your home sell them already prepared. Follow the corresponding instructions that are presented on the package and make the modifications that you want in terms of the sauces that you will use.

Did you know….?

Each ingredient used in the preparation of cannelloni presented above brings its particular benefits to the body of those who consume them. The most important ones are listed below.

1. Cannelloni provide carbohydrates, which the body in the development of its natural processes converts into energy. Also, they benefit brain processes because they provide the necessary sugars for their proper functioning.

Cannelloni also contain fiber, which helps the proper functioning of the digestive system. They also provide minerals: calcium, phosphorus, zinc, magnesium, potassium and iron.

1. Ricotta has essential amino acids for the functioning of the organism and a high protein content, which helps, among other things, the formation and health of the body's muscles.

Ricotta provides vitamins: A, B3, B12 and folic acid. It also provides minerals, among others: potassium, calcium and phosphorus.

1. Among the benefits that spinach provides, the high content of folic acid (vitamin B9) stands out, which prevents cardiovascular risks and is excellent for pregnant women, who need this vitamin.

Also, they provide, among other nutrients, beta-carotenes that help visual health and are attributed anticancer functions.