Whole Wheat Spinach Ricotta Cannelloni Recipe

These whole cannelloni are a delicacy! Exquisites! This time with a ricotta and spinach filling that is what we had at home to prepare. The combination of these ingredients really was amazing! Although there is always the option to change any of them if it is not to your liking. Obviously that is according to the personal tastes of each one.

I tell you that I made these cannelloni with homemade ricotta that I made this week and that of course I leave the recipe in case you want to try and make it. It is not difficult at all, really, with few ingredients you have something without preservatives or totally natural additives. So cheer up!

I like spinach much more than chard. It is a vegetable that can be eaten raw in salads like lettuce. If it cooks, in a few minutes it will be ready and you can do it directly by sauteing in a pan, in the microwave or by steaming so all nutrients are not lost when boiling. Plus you save yourself the trouble of cooking the stems separately from the leaves. If you think differently feel free to replace it.

The convenient thing in my opinion when making cannelloni and not having all the work at one is to make the crepes or the filling a day before. Because in addition to having to prepare the sauce and everything else, it’s enough work for doing all at once. It is also a good idea to make a good quantity of cannelloni and freeze. So, the next time you feel like eating delicious food, just defrost. Save the stiff work that all the preparation gives.

With the given quantity of 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 depending on the number of diners you are cooking for.

In this post I leave the links of everything you need to make these whole wheat cannelloni.

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

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Whole Wheat Spinach Ricotta Cannelloni

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