These whole wheat ricotta spinach cannelloni are delicious! Exquisiteness! This time with a ricotta and spinach filling, which is what I had at home to prepare. The combination of these ingredients was truly amazing! Although there is always the option to change one of them if you do not like it. Obviously, that is according to each person’s personal tastes.
I tell you, I made these cannelloni with homemade ricotta that I made this week and of course I leave you the recipe in case you want to try and make it. It’s not difficult at all, really, with just a few ingredients, you have something completely natural without preservatives or additives. So cheer up!
In my personal opinion, I like spinach much more than chard. A vegetable that can be eaten raw in salads like lettuce. If it is cooked, it is ready in a few minutes and you can do it directly by sautéing it in the pan, in the microwave or steaming it. This way all the nutrients are not lost when boiling it. In addition, you save the work of cooking the stems separately from the leaves. Feel free to replace it if you prefer.
The best thing to do when making cannelloni is to prepare the crepes or the filling a day in advance. Because preparing the sauce and the filling is a lot of work and even more to do everything at the same time. Also, it is a good idea to make a good amount of cannelloni and freeze. So the next time you feel like eating a delicious meal, just defrost it.
With the quantity given in this recipe it is enough to make 8 large cannelloni. Generally, a person eats between 2 or 3 units. These are data to take into account when cooking depending on the number of diners you have.
How to make homemade ricotta 👇
Do you have any doubt or suggestion? Write a comment at the end of this recipe 👇
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