Cannellonis épinards/ricotta

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Cannellonis épinards/ricotta. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Cannellonis épinards/ricotta is one of the most popular of current trending foods on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. Cannellonis épinards/ricotta is something that I've loved my whole life. They are nice and they look fantastic.

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 begin with this recipe, we have to prepare a few components. You can cook Cannellonis épinards/ricotta using 14 ingredients and 5 steps. Here is how you cook that.

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Vous pouvez aussi utiliser conchiglioni

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Ingredients and spices that need to be Take 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

Instructions 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 is going to wrap it up with this special food Recipe of Speedy Cannellonis épinards/ricotta. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!