Cannelloni is pasta filled with a mix of baked ingredients.
Originally from Italy brought to Catalonia (an autonomous community in the northeastern corner of Spain) at the end of the 18th century, it was created by chefs for special, pasta-making eateries.
INGREDIENTS
½ pound ricotta cheese
2 tbsp extra virgin olive oil
1 large onion, chopped
1 clove garlic, peeled and halved
2 bunches spinach
Red wine vinegar
½ cup of freshly grated Parmagiano Reggiano cheese (or parmesan instead)
1 large egg
Salt and pepper
Dash of nutmeg
INSTRUCTIONS
Drain the ricotta overnight to reduce the moisture.
Heat olive oil in a large skillet and sauté onion and garlic. Then add a few drops of red wine vinegar, finely chopped spinach and simmer. Set aside to cool.
Blend the spinach mix.
Combine the spinach blend and ricotta. Mix thoroughly with the Parmagiano cheese, egg, salt, pepper and nutmeg. Cover and keep refrigerated.
Preheat oven to 200°C.
Fill the cannelloni with the prepared mixture.
To make the sauce, heat olive oil in a frying pan, add tomatoes, basil, salt and pepper, and bring to a boil. Remove from heat.
Grease an oven-proof baking dish and pour a layer of sauce over the base, leaving enough to cover cannelloni.
Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce. Sprinkle with grated cheese.
Bake for 25-35 minutes.
