Cannellonis épinards/ricotta

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Cannellonis épinards/ricotta. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Cannellonis épinards/ricotta is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. They are nice and they look wonderful. Cannellonis épinards/ricotta is something that I have loved my whole life.

Many things affect the quality of taste from Cannellonis épinards/ricotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cannellonis épinards/ricotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cannellonis épinards/ricotta is 4/5 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Cannellonis épinards/ricotta using 14 ingredients and 5 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Cannellonis épinards/ricotta:

1. Environ 30 cannellonis
2. 260 g ricotta
3. 500 g d’épinards hachés
4. 1/2 oignon
5. 1/2 échalote
6. 2 gousses d’ail
7. Parmesan
8. Bouquet de basilic haché
9. 250 g coulis de tomates
10. Parmesan
11. 1 gousse d’ail
12. Sel, poivre
13. 150 ml d’eau
14. 1/2 càc de noix de muscade

Steps to make to make Cannellonis épinards/ricotta

1. Émincez l’oignon et l’échalote. Dans une poêle faites chauffer un peu d’huile d’olive et ajoutez l’oignon, l’échalote et les gousses d’ail écrasées. Puis ajoutez les épinards hachés, faites les revenir 10 à 15 min.
2. Préchauffez votre four à 200°C.
   Versez les épinards dans un saladier, ajoutez la ricotta, le basilic haché (gardez en un peu pour la sauce tomate), la noix de muscade, salez et poivrez et mélangez bien le tout.
   Mettez la farce dans une poche à douille (cela facilitera le remplissage des cannellonis). Réservez
3. Préparez la sauce tomate. Dans une poêle mettez un peu d’huile d’olive et une gousse d’ail écrasées. Laissez cuire 2/3 min puis ajoutez le coulis de tomates avec le basilic haché, une cuillère à soupe de ricotta et de parmesan et un peu de sucre. Salez et poivrez. Laissez mijoter une bonne dizaine de minutes.
4. Remplissez les cannellonis avec la farce et placez-les dans un plat. Versez les 150 ml dans le fond du plat. Puis recouvrez les cannellonis de sauce tomate et saupoudrez de parmesan.
5. Enfournez 20/30 min et dégustez !

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So that's going to wrap it up for this special food Recipe of Any-night-of-the-week Cannellonis épinards/ricotta. Thanks so much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!