Facebook Instagram Youtube Linkedin
Company Logo Latteria Soresina

Cannelloni

Course

First

Time

60 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE CANNELLONI
250 g egg pasta for lasagne
400 g Ricotta Soresina
400 g fresh spinach de-stemmed
1 egg
80 g Grana Padano Cheese Pearls
Salt and pepper

FOR THE BÉCHAMEL
1 litre Fresh High-Quality Latte Soresina Alta Qualità
100 g Burro Soresina LattePanna
4 tablespoons flour
Nutmeg, salt and pepper to taste

FOR THE TOPPING
6 tablespoons tomato sauce
6 tablespoons Grana Padano Cheese Pearls

granelli di bontà
Cannelloni

PREPARATION

  1. Wilt the fresh spinach in a non-stick pan. Finely chop with a knife then leave to cool.
  2. In a large bowl, add in the Ricotta Soresina, the egg, Grana Padano Cheese Pearls, freshly-ground black pepper and spinach. Mix until smooth then salt to taste.
  3. Now for the béchamel sauce, heat the Burro Soresina LattePanna in a saucepan. Once the butter is completely melted, add in the flour and whisk for one minute by hand. Add Fresh High-Quality Latte Soresina Alta Qualità – also cold – plus the nutmeg, salt and pepper then cook over medium heat, whisking continuously until the béchamel thickens and comes to the boil. Turn off the heat, cover with cling film and let cool.
  4. Blanch the lasagne sheets then immerse them into cold water before drying on a cloth. Fill the centre with the Ricotta Soresina and spinach mixture then roll the pasta up to form cannelloni.
  5. Heat the oven to 200° C in fan mode. Spread a layer of béchamel sauce on the base of the baking tin. Lay the cannelloni on top then cover with plenty of additional béchamel sauce. Dollop the tomato sauce on top and sprinkle on plenty of Grana Padano Cheese Pearls.
  6. Bake for about 20–25 minutes, until the surface is golden brown.
  7. Remove from the oven and serve hot.
Back