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Le Chaudron recipe
Cannelloni épinards ricotta
Spinach and ricotta cannelloni
⏱ 75 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
20dried cannelloni tubes
1 kg (2.2 lb)fresh leaf spinach
500 g (18 oz)fresh ricotta
200 g (7 oz)grated Parmesan
3whole eggs
1 pinchnutmeg
800 ml (3⅓ cups)homemade béchamel
500 ml (2 cups)tomato sauce
200 g (7 oz)shredded mozzarella
3 clovesgarlic
1yellow onion
4 tbspextra-virgin olive oil
1bunch of fresh basil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 20 dried cannelloni tubes
- 1 kg (2.2 lb) fresh leaf spinach
- 500 g (18 oz) fresh ricotta
- 200 g (7 oz) grated Parmesan
- 3 whole eggs
- 1 pinch nutmeg
- 800 ml (3⅓ cups) homemade béchamel
- 500 ml (2 cups) tomato sauce
- 200 g (7 oz) shredded mozzarella
- 3 cloves garlic
- 1 yellow onion
- 4 tbsp extra-virgin olive oil
- 1 bunch of fresh basil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Wash the 1 kg (2.2 lb) of spinach in several changes of water — ABSOLUTELY essential, spinach holds a lot of grit.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Finely dice the onion. Remove the germ from the 3 garlic cloves and chop them.
- Heat 3 tbsp of olive oil in the large saucepan over medium heat and soften the onion for 5 minutes. Add the garlic and cook 1 minute.
- Turn up the heat and add the spinach a handful at a time, stirring until wilted, 5 minutes. Drain and squeeze hard to remove the water.
- Roughly chop the spinach. In the large bowl, mix the drained ricotta, spinach, half the Parmesan, the 3 eggs, nutmeg, salt and pepper.
- Fill the 20 cannelloni tubes end to end using a piping bag without a tip.
- Spread some tomato sauce in the large buttered gratin dish. Lay the cannelloni side by side in one layer and cover with the rest of the tomato sauce and all the hot béchamel.
- Sprinkle generously with the mozzarella and remaining Parmesan. Bake for 35 minutes at 180 °C (350 °F) fan until golden and bubbling. Sprinkle with fresh basil to serve.
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