Spinach Cannelloni with Ricotta
Coming up next on our colorful pasta journey, we now land on a fairly common pasta color that can still deliver a wow factor, a color that is the enemy of kids all over, green. Green pasta isn’t exactly the newest thing, in fact green is probably one of the most common colors pasta can come in, but knowing how to make great green pasta can help put a colorful spin on pasta night.
There are about as many things you can do with green pasta as there are Nonnas in Italy, but today I’ve opted for a classic cheese Cannelloni baked in tomato sauce.
Cannelloni seems like one of those dishes that give American cooks the implication that the majority of Italian cooking is various forms of pasta, cheese and tomato sauce, but it really is fun to make and doesn’t need a ton of technical skill to master.
Makes 16 Cannelloni
For the Sauce:
8 whole, peeled garlic cloves
2 tsp chili flakes
2 tsp dried oregano
Extra virgin olive oil
1 (28oz) can of crushed tomatoes
A 4-inch piece of parmesan rind (opt.)
2 large sprigs of basil
Salt, to taste
For the Spinach Pasta:
Olive oil
Salt
8oz fresh baby spinach leaves
3 eggs
400-450g (14-15oz) 00 flour or all purpose flour, plus more for dusting
For the Filling:
12 oz whole milk ricotta cheese
1/4 cup finely grated Parmigiano Reggiano
1/4 cup thinly sliced fresh basil leaves
1 egg
Salt, to taste
Freshly grated nutmeg, to taste
For Assembly and Garnish:
12oz low moisture mozzarella, shredded
Finely grated Parmigiano Reggiano
Sliced basil, for garnish
Place the garlic cloves, chili flakes, and oregano into a medium saucepan and cover with oil. Heat the oil over medium low heat for about 8 minutes, or until the garlic turns golden.
Remove the garlic with a slotted spoon, then add the crushed tomatoes, parmesan rind, and basil sprigs. Bring to a simmer, cover, then cook for about 20-30 minutes, stirring occasionally, until the sauce thickens slightly. (See note 1)
Heat a thin layer of oil in a medium sized skillet, then add the spinach and a pinch of salt. Cook for about 2 minutes, or until the spinach wilts. Remove from the heat and set aside to cool.
Transfer the spinach to a food processor or blender and pulse until the spinach is finely chopped. Add the eggs, 14oz of flour and a pinch of salt, then blend until a stiff dough forms that pulls away from the sides of the food processor, adding more flour if needed. (See note 2)
Dump the dough onto a lightly floured surface then knead for a few minutes, or until the dough is smooth and elastic. Cover the dough and leave to rest for at least 20 minutes.
Preheat the oven to 350 degrees F.
Combine all of the ingredients for the filling, seasoning with salt and nutmeg to taste.
Cut the dough into 4 pieces then, working with 1 piece at a time and keeping the rest covered, roll out each piece with a pasta roller into thin sheets, dusting with flour as needed and starting with the roller’s widest setting and working your way down one notch at a time. Cut each sheet into 10x12 inch rectangles. (See note 3)
Spoon lines of the filling along the longer side of each pasta sheet, then roll the pasta around the filling to create logs. Spread an even layer of tomato sauce into the bottom of a 9x13 baking dish, then place each pasta roll in, seam-side down. (See note 4) Once all of the pasta is filled, cover with more sauce plus a layer of the mozzarella and a sprinkle of Parmigiano.
Cover the pan with foil, bake for 30 minutes, then remove the foil and bake for another 15 minutes. (See note 5) Let the Cannelloni cool for about 10 minutes before topping with basil and serving.
Notes
Look, if time isn’t on your side then you can certainly use a jarred marinara sauce. Or make the sauce days before, then assemble and bake the Cannelloni another day.
How much flour you need in your pasta is going to depend on the moisture content of the spinach. If after blending in the first 14oz of flour you find the dough to be too wet or sticky, then simply add more flour.
Look, if you want to break out a ruler for this, that’s fine, but I tend to eyeball it.
Some recipes have you parboil the pasta before assembly, but I like doing it this way because it saves water and the pasta will cook as the Cannelloni bakes.
If you’re like me and like a crusty, brown top, then switch on the broiler for a few minutes after the cannelloni is baked.
