Homemade Ricotta and Spinach Cannelloni

Ingredients

Preparation

MAKE THE PASTA DOUGH

1. Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well.
2. Beat the eggs with a fork, gradually incorporating flour from the edges.
3. Once the dough becomes shaggy, knead it with your hands until smooth and elastic, about 8-10 minutes.
4. Shape into a ball, wrap in plastic wrap, and let rest for 20–30 minutes at room temperature.

PREPARE THE FILLING

1. Bring a large pot of salted water to a boil. Blanch the spinach for 30–45 seconds until wilted.
2. Remove the spinach with a slotted spoon and let cool. (Keep the water for blanching pasta later.)
3. Squeeze the spinach thoroughly in batches to remove excess water, then roughly chop.
4. In a large bowl, combine the chopped spinach, ricotta, Parmigiano Reggiano, lemon zest, nutmeg, salt, and pepper.
5. Mix until smooth and homogeneous. Taste and adjust seasoning if needed. Set aside.

ROLL OUT THE PASTA

1. Cut the rested dough into 4 pieces. Flatten each piece slightly with a rolling pin.
2. Roll the dough through a pasta machine starting at the widest setting (1), then the next setting (2).
3. Fold the dough into thirds (letter fold), press down lightly, and roll again through setting (1).
4. Continue rolling the dough thinner by one setting at a time, down to the second-thinnest setting.
5. Cut sheets into strips that fit the width of your baking dish (about 8-9 inches).
6. Bring the spinach water back to a boil. Blanch the pasta sheets, 2–3 at a time, for about 30 seconds.
7. Remove with a slotted spoon and lay flat on clean dish towels. Lightly brush with olive oil to prevent sticking, if desired.

ASSEMBLE THE CANNELLONI

1. Spread 2–3 tbsp of tomato basil sauce over the bottom of the baking dish.
2. Fill a piping bag (or a ziplock bag with the corner snipped) with the ricotta-spinach filling.
3. Pipe a line of filling along one short edge of a pasta sheet, roll up into a tube, and place seam-side down in the dish. Repeat with remaining sheets and filling.
4. Spoon additional tomato basil sauce over the cannelloni, then add a few dollops of Alfredo sauce.
5. Scatter the cubed mozzarella evenly over the top and sprinkle generously with Parmigiano Reggiano.

BAKE

1. Preheat the oven to 350°F (180°C).
2. Bake the cannelloni for 20–25 minutes, or until the cheese is melted and golden brown on top.
3. Let cool slightly before serving. Buon appetito!