Nestled within the folds of traditional Italian cuisine lies a dish that effortlessly marries elegance and comfort: Velvety Spinach Ricotta Cannelloni. This creamy delight transforms humble ingredients into a luxurious experience-tender pasta tubes generously filled with a luscious blend of spinach and ricotta, then gently baked beneath layers of rich béchamel or tomato sauce. Whether served as a show-stopping centerpiece for a cozy family dinner or an impressive offering for guests, this dish exemplifies the art of turning simplicity into indulgence. Join us as we unravel the secrets behind its silky texture, vibrant flavors, and timeless appeal, inviting you to savor every bite of this culinary masterpiece.
Velvety Spinach Ricotta Cannelloni: A Creamy Delight
Velvety Spinach Ricotta Cannelloni: A Creamy Delight is the ultimate Italian comfort food that invites you to indulge in a luscious, creamy filling encased in tender pasta tubes, all enveloped by a silky sauce. This dish is rooted in Italian tradition yet celebrates the freshness of leafy spinach and the dreamy smoothness of ricotta cheese, perfectly harmonized to deliver rich flavors and luxurious textures. Whether you’re crafting a weeknight supper or impressing guests at a dinner party, mastering this recipe brings both elegance and heart to your table.
Prep and Cook Time
- Preparation: 25 minutes
- Cooking: 35 minutes
- Total: 60 minutes
Yield
- Serves 4 generous portions
Difficulty Level
- Medium – approachable for home cooks with basic pasta skills
Ingredients that Elevate the Creaminess and Flavor of Spinach Ricotta Filling
- 400g fresh baby spinach, thoroughly washed and roughly chopped
- 500g whole-milk ricotta cheese, smooth and well-drained
- 1 large egg, lightly beaten (binds and enriches the mixture)
- 100g grated Parmigiano-Reggiano, for a nutty depth
- 2 cloves garlic, finely minced to infuse subtle warmth
- 1/4 teaspoon freshly grated nutmeg, to gently accentuate the creamy notes
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil, for sautéing and adding fruity richness
Mastering the Art of Perfectly Rolling and Stuffing Your Cannelloni
To create flawless cannelloni, start by cooking the tubular pasta shells just until al dente-slightly firm yet flexible enough to roll without cracking. The filling, a silky spinach ricotta blend, must be cool and firm enough to pipe or spoon neatly into each tube. Use a piping bag or a small spoon for an even fill, taking care not to overstuff which can cause bursting during baking. Lay your filled cannelloni seam-side down in a buttered baking dish, spacing them evenly to prevent sticking and ensure even cooking.
Crafting the Silkiest Sauce to Complement Your Velvety Cannelloni
- 500ml whole milk, warmed gently
- 50g unsalted butter, for a creamy base
- 50g all-purpose flour, sifted
- Pinch of salt and white pepper, balanced seasoning to keep sauce bright
- 1/4 teaspoon ground nutmeg, the secret behind a silkier béchamel
This classic béchamel sauce, when whisked constantly over gentle heat, transforms into an irresistibly smooth, pale cream-colored cloak that cushions each cannelloni tube, marrying the filling and pasta beautifully.
Serving Suggestions and Pairings to Enhance Your Creamy Italian Feast
Serve these Velvety Spinach Ricotta Cannelloni with a crisp mixed green salad dressed in lemon vinaigrette to cut through the richness. Garnish with fresh basil leaves and an elegant shaving of Parmigiano-Reggiano to brighten each creamy bite. Complement the dish with toasted garlic bread or a rustic Italian loaf, perfect for sopping up the luscious sauce. For beverages, a chilled sparkling water with a twist of lemon or a lightly herbaceous Italian soda pairs wonderfully, balancing indulgence with zest.
Instructions
- Prepare the filling: Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant but not browned, about 1 minute. Add the chopped spinach and cook until just wilted, 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine ricotta, cooled spinach-garlic mixture, beaten egg, grated Parmigiano, nutmeg, salt, and pepper. Mix gently until evenly incorporated.
- Cook the cannelloni tubes: Bring a large pot of salted water to a boil. Add cannelloni pasta and cook until al dente, about 4-5 minutes. Drain carefully and rinse under cold water to halt cooking. Pat dry on a clean towel.
- Using a piping bag or spoon, fill each cannelloni tube with the spinach ricotta mixture. Place filled cannelloni side by side in a buttered baking dish with enough space to avoid sticking.
- Make the béchamel sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook, whisking constantly, until pale golden and smooth, about 2 minutes.
- Gradually add warmed milk, whisking vigorously to prevent lumps. Cook, stirring often, until the sauce thickens and coats the back of a spoon. Season with salt, white pepper, and nutmeg.
- Pour the béchamel evenly over the stuffed cannelloni, ensuring all pasta is well covered.
- Sprinkle additional grated Parmigiano over the top for a gratinée effect.
- Bake: Preheat the oven to 180°C (350°F). Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbling and golden on top.
- Allow to rest for 5 minutes before serving to let the sauce settle and flavors meld.
Tips for Success
- Drain ricotta well: Excess moisture can make the filling watery-place ricotta in cheesecloth lined sieve for 20 minutes before mixing.
- Spinach alternatives: For a twist, substitute half the spinach with finely chopped Swiss chard or kale, sautéed and drained.
- Filling consistency: If mixture feels too wet to pipe, fold in a tablespoon of finely grated Pecorino or extra Parmigiano to firm it up.
- Make-ahead: Stuff cannelloni and prepare béchamel sauce a day in advance. Assemble just before baking for stress-free entertaining.
- Use fresh pasta tubes: If you prefer fresh pasta sheets, roll your own cannelloni carefully for an extra tender bite.
| Nutrient | Per Serving |
|---|---|
| Calories | 510 kcal |
| Protein | 28 g |
| Carbohydrates | 40 g |
| Fat | 22 g |
Discover more Italian pasta recipes | For nutritional insights on ricotta cheese, visit ChooseMyPlate.gov.
Q&A
Q&A: Velvety Spinach Ricotta Cannelloni – A Creamy Delight
Q1: What makes Velvety Spinach Ricotta Cannelloni so special?
A: This dish is a luscious marriage of smooth ricotta cheese and tender spinach, wrapped in delicate pasta tubes and bathed in a creamy sauce. Its silky texture coupled with fresh, earthy flavors creates an irresistible comfort food that feels both indulgent and wholesome.
Q2: How do you achieve the perfect velvety texture in the filling?
A: The secret lies in gently sautéing the spinach to remove excess moisture, then folding it into ricotta that’s been whipped to a fluffy consistency. A touch of cream or beaten egg can add extra silkiness, while freshly grated Parmesan lends richness and depth.
Q3: Can I make this dish ahead of time?
A: Absolutely! The cannelloni can be assembled a day in advance and refrigerated. Before baking, just allow it to come to room temperature and cover it with foil to maintain moisture. This makes it perfect for preparing in advance for family dinners or dinner parties.
Q4: Is there a recommended sauce pairing for this dish?
A: A classic béchamel sauce or a simple white cream sauce enhances the velvety nature of the filling without overpowering it. Some like to drizzle a light tomato sauce for a hint of acidity, but keeping it creamy and subtle preserves the dish’s signature softness.
Q5: Can I substitute the spinach or cheese?
A: Yes! For spinach, tender chard or kale can be used, but make sure to remove tough stems and cook until wilted. Ricotta can be swapped with a blend of cottage cheese and cream cheese if ricotta isn’t available, though the texture might be slightly different. Goat cheese is a tangier alternative that pairs beautifully with greens as well.
Q6: How do you ensure the cannelloni pasta doesn’t dry out?
A: Cover the assembled cannelloni generously with sauce and baked covered with foil to trap steam. This ensures the pasta cooks evenly and stays tender. For extra assurance, cook the pasta sheets a few minutes before rolling to reduce baking time and prevent dryness.
Q7: What wine pairs best with Velvety Spinach Ricotta Cannelloni?
A: A crisp, light white wine such as Pinot Grigio or a chilled Sauvignon Blanc complements the creamy texture and green notes perfectly. If you prefer red, opt for a subtle-bodied Pinot Noir to keep the flavors balanced.
Embrace this creamy delight and discover why Velvety Spinach Ricotta Cannelloni is a treasured classic in the world of comfort cuisine!
To Wrap It Up
In the grand tapestry of Italian cuisine, Velvety Spinach Ricotta Cannelloni stands out as a true masterpiece-an indulgent marriage of creamy ricotta, tender spinach, and delicate pasta sheets, all wrapped in a comforting embrace of rich sauce. Whether you’re serving it as a family dinner or impressing guests with a dish that feels simultaneously elegant and homey, this creamy delight transforms simple ingredients into an unforgettable experience. So next time you crave a meal that comforts and captivates, let your kitchen fill with the aroma of this velvety treasure, and savor every luscious bite of a timeless classic reimagined.
