Cannelloni Ripieni di Spinaci – Cannelloni with a Fresh Spinach Filling Recipe
CANNELLONI WITH A FRESH SPINACH FILLING
Because of the time involved in making them, cannelloni are “weekends only” at my house. Start to finish, they take me two hours, but they’re worth it. Recruiting a helper makes the project go much faster. I fill these with cooked spinach bound with béchamel, but you can use the same recipe as a template for a mushroom- or meat-filled version.
Alternatively, you can turn the same ingredients—noodles, spinach filling, and tomato sauce—into lasagne. Cut the pasta dough into long, wide noodles instead of into squares. Boil the noodles as directed for the squares, then layer the noodles in a baking dish with the spinach filling. Top with a thin layer of béchamel, all the tomato sauce, and a dusting of Parmesan, then bake as described for cannelloni. I know many people think of cannelloni as a party dish because you can assemble them ahead, then bake as needed. Nevertheless, I wouldn’t double or triple this recipe without kitchen assistance.
Serves 6
Ingredients:
Fresh Egg Pasta made with 2 extra-large eggs and approximately 1²/3 cups unbleached all-purpose flour
For the Tomato Sauce:
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
Pinch of hot pepper flakes
2 cups grated ripe plum tomatoes
12 fresh basil leaves, torn into small pieces
Salt
For the Béchamel:
4 tablespoons unsalted butter
4 tablespoons unbleached all-purpose flour
3 cups whole milk
1 small bay leaf
1 clove garlic, halved
Salt and freshly ground black pepper
Freshly grated nutmeg
2 pounds fresh spinach
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Unsalted butter for the baking dish
1 tablespoon olive oil
Preparation instructions:
Roll the pasta into thin sheets, one setting thinner than for fettuccine. (I roll to setting number 6.) Cut the sheets into 5- to 6-inch squares (depending on the width of your pasta machine’s rollers); you should get at least 18 squares with some scraps. Arrange the pasta squares on clean dish towels and let them rest until you are ready to cook them.
To make the tomato sauce, heat the olive oil in a skillet over moderately low heat. Add the garlic and hot pepper flakes and cook briefly to release their fragrance. Add the tomatoes and basil and season with salt to taste. Simmer, stirring often, until the sauce thickens and reduces to about 1 cup. Set aside. To make the béchamel, melt the butter in a saucepan over moderate heat. Add the flour and whisk to blend. Add the milk, whisking constantly. Add the bay leaf and garlic. Bring to a simmer, whisking often, then adjust the heat to cook at a bare simmer. Cook for 15 minutes, whisking often, then season with salt, pepper, and nutmeg to taste. Remove the bay leaf and garlic.
Meanwhile, wash the spinach and remove any thick stems. Put the spinach in a large pot with just the wash water clinging to it. Cover and cook over moderately high heat, tossing occasionally, until the spinach just wilts. Drain in a sieve and rinse with cold water to cool it quickly. Squeeze the spinach dry between your hands, then chop it fine.
Put the spinach in a bowl and add 1½ cups of the béchamel and ½ cup of the cheese. Season with salt and pepper to taste and stir to blend.
Butter a baking dish large enough to hold 18 cannelloni arranged tightly side by side. Preheat the oven to 450°F.
Bring a large pot of salted water to a boil over high heat. Prepare a very large bowl of ice water; add the olive oil. Cook the pasta squares 2 at a time for 15 seconds only, then transfer them to the ice water. Immediately unfurl them with your hands to prevent them from sticking to each other. Now you are ready to fill the cannelloni. Spread about ¼ cup of the béchamel in the baking dish to make a thin film. Arrange a clean dish towel on a work surface. Working with 1 pasta square at a time, lift it out of the ice water and transfer it to the dish towel. Pat it dry with another towel. Using a table knife, spread about 2 tablespoons of the spinach mixture on the square, keeping it away from the edges. Roll the square like a jelly roll to make a log about 1 inch wide and arrange seam side down in the baking dish. Continue with the remaining pasta squares, arranging the cannelloni closely side by side.
Top the cannelloni with béchamel, coating them evenly. (You may not need all the béchamel.) Spoon the tomato sauce on top, then spread it gently and evenly. Sprinkle the surface with the remaining ½ cup cheese.
Bake until the cannelloni are bubbling hot, 15 to 20 minutes. Let cool 5 minutes before serving. To serve, use a spatula to lift them carefully out of the baking dish without cutting into them.
Recipe from the “Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition” cookbook.