In Italy, baked cannelloni filled with ricotta and spinach are a classic dish. This version with rocket leaves add a spicy and intense flavor to the dish. However, those notes are well balanced by the more soft and sweet flavors of the ricotta cheese and tomato-béchamel cream.
Highly recommended to all rocket’s lovers!
Ingredients
Steps
– chop the garlic finely, then put it into a saucepan together with he pinch of salt and the extra virgin olive oil;
– light fry for a few seconds (do not allow the garlic to turn brown!), then add the tomato puree;
– cook on medium fire for about 15 minutes or till the sauce thickens;
– when ready, switch off the cooker and add the béchamel, stir well;
– add the grated cheese and the ground nutmeg and mix well;
– sift the ricotta cheese onto a bowl;
– wash and rinse well the rocket salad, then chop it very finely;
– add the rocket to the ricotta cheese and mix well;
– spread the bottom of a baking pan with some of the sauce;
– fill the cannelloni with the filling and lay them onto the baking pan;
– cover the filled cannelloni with the remaining sauce;
– top with grated cheese;
– bake in pre-heated static oven at 180 degrees for 30 minutes;
– remove them for the oven, and allow them to cool down form at last 10 minutes before serving
Varied doses for servings