Italian, Pasta

Cannelloni with ricotta, spinach and mushroom

This is my version of Gordon Ramsay’s cannelloni (modified from a recipe in the magazine Buffé from 2010). It takes some time to prepare this dish, about 1.5 hours in total, and it takes some finicking to get the filling into the pasta rolls, but what a feast it is! It is definitely worth it!

Serves 6

25 dried cannelloni
100 g cheese, grated

Cheese Sauce

2 tbsp canola oil
2 tbsp wheat flour
3 dl milk
2 dl cream
200 g cheese, grated
0.5 tsp herb salt
1 pinch of cayenne pepper

Filling

400 g fresh spinach, blanched and chopped
500g champignons, sliced
500 g ricotta
0.5 tsp herb salt
0.5 tsp ground black pepper
2 pinches of ground nutmeg
Oil for frying

Preheat the oven to 225 °C. Fry the champignons until they are browned. Mix them with spinach, ricotta, salt, pepper and nutmeg in a bowl. Heat the canola oil in a saucepan and whisk in the flour. Slowly beat in the milk and cream. Bring to a boil and simmer for a couple of minutes with continuous stirring. Take the pan off the heat and stir in the cheese, salt and cayenne pepper. Pour half of the cheese sauce in an ovenproof dish (about 30×40 cm). Fill the cannelloni with the mushrooms, spinach and ricotta mixture and put them in the dish. Spread the rest of the cheese sauce on top of the cannelloni and sprinkle with the grated cheese. Cook them in the oven for about 25 minutes, or until the pasta has become al dente. For a luxurious feeling, serve them with a glass of wine!

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