Cannelloni ricotta e spinaci
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Ma quanto sono buoni i cannelloni ricotta e spinaci! Trovo che sia una deliziosa alternativa a quelli classici con la carne, con la loro morbidezza e il loro sapore conquistano sempre tutti.
È una bella proposta per tutti e sarà perfetta anche per chi segue un'alimentazione vegetariana.
Se siete abili in cucina, la sfoglia potete tranquillamente farla in casa, ma qui vi do una versione semplificata che prevede quella che si può acquistare tranquillamente al supermercato.
La ricetta dei cannelloni ricotta e spinaci poi è decisamente semplice e decisamente furba! Semplice perché il ripieno si fa in poco tempo, e furba in quanto si possono preparare in anticipo e servire poi al momento opportuno.
Per rendere ancora più goloso il tutto, all'interno della besciamella che va a coprire questi cannelloni vegetariani, ho messo della fontina che rende il tutto ancora più speciale a mio avviso. Ogni boccone sarà molto saporito e sono certo che avrete i complimenti da tutti.
► Ingredienti per preparare i cannelloni ricotta e spinaci:
Sfoglie di pasta fresca all’uovo 250 g
Spinaci 500 g
Ricotta di pecora 600 g
Uova 1
Parmigiano Reggiano 40 g
Noce moscata qb
Burro qb
Sale qb
Pepe nero qb
Per la besciamella
Latte 500 ml
Farina 00 50 g
Burro 50 g
Tuorli d’uovo 2
Fontina 150 g
Noce moscata qb
Sale qb
Pepe nero qb
Per gratinare
Parmigiano Reggiano qb
La ricetta nel sito:
In Casa Pappagallo c'è sempre qualcosa che bolle in pentola! Ogni giorno succede qualcosa, una ricetta nuova, un ortaggio appena piantato nell'orto o qualche esperimento a metà tra l'esperimento scientifico e la ricerca di un nuovo prodotto agroalimentare.
Mettere piede in Casa Pappagallo è come entrare in un turbinio di ricette, idee e spunti presi dalla nostra vita di tutti i giorni.
#LucaPappagallo #CasaPappagallo #Cannelloni
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Episode 22 - Michele Haram & Nathan McElroy - Cypress Grove Chevre
Michele Haram & Nathan McElroy talked about their founder Mary Keehn, their goat farms, the creamery & cheesemaking along with sampling out 5 Cheeses with Michael. You can still order these cheeses below and follow along with us!
Here’s our pairing info:
Cypress Grove Chevre Straight Up
Michele: Some ways we use it in the kitchen: As a dip with everything bagel spice and a drizzle of olive oil, as a base for a white pizza. Spread generously on a pre prepared pizza dough as a base, top with caramelized onions and bacon. On a grilled cheese (this is adapted from Laura Werlin’s recipe in her book) Spread Straight Up on one slice of cinnamon raisin brioche or bread, spread your favorite hazelnut chocolate spread on the other. Melt some butter in a skillet, toast the sandwich on one side, take the sandwich out of the pan with a spatula, add more butter and melt it then flip the sandwich back into the pan. It’s done when the bread is toasty on both sides and the center is gooey. The only trick is to be sure to use enough melted butter to coat the entire piece of bread on each side of the sandwich. Here's a link to her original recipe: I paired with Gruner Veltliner, it is a dry white wine that grows almost only in Austria. With flavors of green pepper and lime, an exotic alternative to Sauvignon Blanc.
Nathan: I would suggest, whipped up with herbs and stuffed into peppadew peppers; folded into roasted sweet potatoes with curry powder (great for babies and adults). I paired this with Fader- a nice light lager from Half Acre of Chicago.
Michael: Savannah Bee Co Whipped Honey with Lemon, Blueberries & Edmond’s Oast Brewing Something Cold Premium Blonde Ale
Cypress Grove Chevre Purple Haze
Michele: I Paired with Honeycomb & Dry Hard Cider. Also delicious, Salad of bibb lettuce and radicchio, cucumber, toasted pecans and fresh blueberries. Crumble Purple Haze on top and dress with honey vinaigrette.
Nathan: Crumbled over fresh peaches, drizzled with Mike's Hot Honey, and finished with a little fresh mint. I had Blackberry Farm's Boundary Tree as my beverage- a hoppy, Belgian Style ale. Really good stone fruit notes from the yeast married perfectly with the peaches and cooled off the honey's heat.
Michael: Volpi Prosciutto, Firehook Organic Mediterranean Rosemary & Sea Salt Cracker
and Oskar Blues Mama’s little Yella Pils
Cypress Grove Chevre Humboldt Fog
Michele: Quintessential Cheese Board Cheese, I went with an Amber Ale. You can make a hearty Cheeseboard for dinner with 2 cheeses, some fresh fruit and/or veg (maybe a pre-prepared vegetable or salad from the supermarket deli section), a carb vehicle, and if you’re especially hungry, an extra protein, like prosciutto, salami, or even rotisserie chicken. I paired with lemon curd and Rustic Bakery Pecan Shortbread. In the kitchen, Nate suggested using it in a salad dressing as you would blue cheese.
Nathan: Kept this one simple- fresh blackberries, marcona almonds, and some homemade sourdough. I paired this with a sparkling white from Smarazen out of Emilia Romagna. Bubbles and funk meshed well with the butterfat of the goat milk and acidity of the berries.
Michael: Bonnie’s Jams Nut & Honey, Effie’s Homemade Rye Cakes & Mark Twain Brewing Company Clemens Kolsch
Cypress Grove Chevre Truffle Tremor
Michele: We paired with two light bodied reds, Gamay & Barbera D’Asti, my bite was with dark chocolate toffee. In the kitchen, stir some into your risotto Nate does a root vegetable mash (just add it in with a little butter) in the colder months, and melts a bit on his grilled ribeye in the summer.
Nathan: Simple again, found a Sea Buckthorn jam from Regalis that was sweet and bright. It complimented the earthy mushroom and butterfat of the cheese nicely. For a beverage I chose the light Gamay Cochonnet, but cane sugar Coca Cola is a pairing experience not to be missed.
Michael: Taste Elevated Candied Oranges & Rosemary, Rustic Bakery Organic Sourdough Olive Oil & Sel Gris Flatbreads & Chimay Grande Réserve Blue
Cypress Grove Chevre Midnight Moon
Michele: My beverage attempt was cold brew and it wasn’t as successful as I’d hoped. I like to sauté sliced almonds in a little olive oil, add sliced zucchini and cook a minute just until it starts to get soft on the edges, remove from heat, stir in a handful of shredded Midnight Moon and season with salt and a generous amount of fresh ground pepper. Nate uses it in a salad instead of Parm, for the easiest snack-hack ever, pop popcorn with salt and shredded Midnight Moon
Nathan: I went for it with dark chocolate and 36 month aged prosciutto. Fatty, sweet, salty, bitter and then a little sour with my beverage of choice: Orval Trappist Ale.
Michael: The Preservation Society Fig Spread, Brewer’s Crackers Everything Cracker & Sesame & Chimay Première Red
Lasagna Roll ups
LASAGNA ROLL-UPS (makes 4)
4 Lasagna noodles boiled drained and laid out flat
1 cup of Ricotta cheese
½ cup of parmesan cheese
¼ tsp red pepper flakes and or ½ tsp Italian seasoning to mix in the ricotta filling (optional)
Salt and Pepper
2 cups of baby spinach leaves washed and patted dry
1 jar of good Pasta sauce or homemade sauce
1 cup mozzarella cheese
Mix together the ricotta cheese, parmesan cheese, and salt and pepper to taste.
Spread mixture in a thin layer onto the flat lasagna noodles.
Place Spinach leaves in a single layer on top of Ricotta cheese mixture.
Roll up lasagna noodle and cheese mixture
Pour a thin of sauce in bottom of baking dish and place bundle in baking dish.
Pour enough sauce over top to cover each bundle.
Sprinkle some Mozzarella cheese on top and a bit more Parmesan.
Bake in the Microwave for 2 ½ to 3 minutes or until bubbly and ready to serve. (Be sure to place a microwave protective cover over the dish before you microwave because it does tend to splatter.)