Ricotta and spinach stuffed cannelloni insalata verde recipe

Ingredients

• 2 cups semolina flour (finely ground) pinch of salt
• 1 Tbsp + 1 tsp olive oil
• 3 whole eggs
• 3 egg yolks (reserve whites)

• 8 oz spinach
• 1 Tbsp butter pinch of nutmeg
• 1 egg
• 2 cups fresh ricotta
• salt and pepper

• 2 Tbsp butter
• 2 Tbsp flour
• 1¼ cups milk
• 1 bay leaf
• salt and pepper

Ricotta and Spinach Stuffed Cannelloni
1. For the pasta, place semolina, salt, and olive oil in a food processor and pulse. Add eggs and yolks, one at a time, pulsing in between each addition. Continue to process until ingredients are well combined and dough comes away from the sides of the container. Pulse 1 to 2 minutes to knead dough. Remove dough from processor, roll into a ball, cover, and refrigerate for at least 30 minutes.
2. When dough is rested, cut into 8 equal pieces. Roll out 4 pieces on a pasta machine, according to machine instructions, on thinnest setting. (remaining dough can be well wrapped and frozen for later use. To use, defrost in fridge overnight and roll out as above.) Cut each rolled-out piece of dough into three 4-inch squares for a total of 12 squares. Cover with cloth to prevent drying out.
For the Filling
3. Wash and drain spinach, letting some water cling to spinach leaves. In a medium skillet, melt butter over medium-high heat. Add spinach and cook until leaves are wilted and soft. Season with nutmeg. Drain cooked spinach in a colander, pressing down firmly to remove excess liquid. Finely chop drained spinach and gently combine with egg and ricotta in a large bowl. Season mixture with salt and pepper.
4. Melt butter in a heavy-bottomed saucepan. Stir in flour and cook, stirring constantly, until the paste cooks and bubbles a bit but does not colour, about 2 minutes. Stream milk in, whisking as sauce thickens. Bring to a low simmer. Add bay leaf and salt and pepper. Lower heat and cook, stirring, for 2 to 3 minutes more. Remove from heat and cover with plastic wrap.
For the Tomato Sauce
5. Heat olive oil and garlic in a pot over medium heat. Gently fry garlic for 1 minute; add strained tomatoes. Simmer gently about 10 minutes. Season sauce with salt and pepper. Remove from heat and stir in torn basil leaves.
6. Preheat oven to 375°F.
7. To assemble, lay pasta squares on a lightly floured surface. Pipe or spoon about 2 Tbsp of spinach-ricotta filling evenly along bottom edge of each square. Brush egg white along top edge of square. Gently roll bottom edge up and around to form a tube shape. Repeat with all pasta squares.
8. Spread ¼ cup tomato sauce on bottom of a 9- × 13-inch ovenproof dish. Arrange filled cannelloni on top and pour béchamel sauce over. Spoon over remaining tomato sauce just to cover. Sprinkle Parmesan, mozzarella, and ricotta on top and bake until tomato sauce is bubbling around edges, about 15 to 20 minutes.
Insalata Verde
9. Toss greens well with oil, vinegar, and salt and pepper. Garnish with Parmesan shavings.