ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Photographed recipe: how to prepare cannelloni with spinach and ricotta (cannelloni verdi ricotta e spinaci), Italian traditional recipe

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PREPARATION: step-by-step photographed recipe

prepare the dough for the cannelloni. Cut to rectangles about 1 handbreadth large and a span long and let them rest
cleanse and rinse the spinach, boil, squeeze to dry and chop
fry slightly in in a pan with garlic and olive oil: They must not become too dry
fill the rectangles with
roll the pasta until the cannellone is formed
prepare a rather dense béchamel and mix with tomato pulp4
put 3/4 of this sauce onto the bottom of a baking pot and lay the cannelloni on: pay attention to separate them, or they will be sticking while baking
cover with the remaining sauce and sprinkle with parmesan cheese and put into the oven at F 280 (C140)
			serve hot. Wait a little before taking from the baking pot, it will be easier to take them without breaking