Good stuffed baked pasta, right? Don't tell me it's a long recipe, please! Today I have in mind to prepare some ricotta and spinach cannelloni really very, very fast: in fact we will use the ready-made fresh pasta, we will not prepare the béchamel and we will use the cooking speed of the microwave! The recipe for my cannelloni is always successful in my home: let's see if you like my light version!
Video of the Recipe
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Identity Card of the Recipe
- 142 KCal Calories per serving
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Ingrediants
Ingredients for 6 cannelloni
- 6 sheets (150 g) of fresh pasta
- Steamed food: 300 g of spinach
- 200 g of fresh ricotta
- 50 g of grated Parmesan cheese
- q.s. of salt
- q.s. of pepper
- 1 grated nutmeg
- 300 g of tomato sauce
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Glass pan with dimensions of 20 x 25 cm
- Casserole for steaming
- Pan with lid
- Wooden spoon
- Bowl
- Mixer
Preparation
- Thoroughly wash the fresh spinach and steam it for 5-6 minutes. Squeeze the spinach and sauté them in a pan with a drizzle of oil, salt and pepper for 5 minutes. Leave to cool.
- Prepare the tomato sauce. Pour the tomato puree (or chunks) into a saucepan, season with salt, pepper and add a drop of oil. Cook over low heat for 10 minutes.
- Blend the spinach to obtain a cream. Combine the spinach cream in a bowl, flavor with nutmeg and, if necessary, season with salt and pepper. Add a part of parmesan cheese.
- Combine the spinach in a bowl, add the fresh ricotta and mix until creamy.
- Spread a tablespoon of the cream obtained on a sheet of ready-made fresh pasta. Roll the dough on itself, starting with the short side. Proceed in this way until all the ingredients are used up.
Did you know that
To speed up the times, we have proposed here the version with ready-made fresh pasta: we have chosen a very thin pasta, which does not require preliminary boiling.
Alternatively, it is possible to prepare fresh pasta at home following this recipe: in this case, before filling with the ricotta and spinach cream, it is necessary to blanch the pasta in boiling salted water for one minute.- Spread a layer of tomato sauce on the bottom of a glass dish measuring 20 x 25 cm. Place all the cannelloni on top, one next to the other, and cover with the remaining tomato sauce. Sprinkle with the remaining parmesan.
- Cover the pan with a sheet of cling film (suitable for cooking) and cook for 7 minutes in the microwave at 900W power. After the necessary time has elapsed, remove the foil and cook for another 3 minutes in the combined micro-grill function, until golden brown. Alternatively, bake the cannelloni in the oven for 30 minutes at 180 ° C.
- Serve the cannelloni very hot.
Alice's comment - PersonalCooker
Who said that we must always give up stuffed pasta because it is too high in calories? This is an example of very light but delicious soft cannelloni. The version with radicchio is also good: and how do you make cannelloni?
also try the Vegan Cannelloni with Spinach and Tofu!Nutritional values and Health Comment on the recipe
Cannelloni Ricotta and Spinach are a fairly light first course, with a caloric prevalence provided by carbohydrates and lipids, followed by proteins. The most numerous fatty acids are unsaturated, cholesterol is not excessive, while fibers are abundant.
Cannelloni Ricotta and Spinach, in reasonable portions, can be included in any diet; obviously, as they contain gluten and lactose, they are to be excluded from the diet due to their respective intolerances. The average portion is around 200g (285kcal).
