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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- CREPES 8 UNITS
- 300 ml / 1 ½ cup milk
- 150 g / 5,29 oz / 1 ½ cup whole wheat flour
- 20 g / 0,71 oz / 1 tbsp melted butter
- 2 eggs
- Optional: salt, nutmeg, pepper, etc.
- 350 g / 12,35 oz spinach
- 270 g / 9,52 oz ricotta
- 1 large onion
- 1 large bell pepper
- 2 cloves of garlic
- Optional: oregano, parsley, pepper, nutmeg, salt, etc.
- Choice sauce c / n
- To make crepes: put the milk and eggs in a bowl. Whisk and then add the nutmeg, pepper, etc. Mix.
- Incorporate the flour, beat well, avoid lumps in the dough. Add the melted butter. Beat a few more minutes until the mixture looks homogeneous. Cover and let it rest in the refrigerator for at least 30 minutes. If you want to prepare it the day before, no problem. If the mixture thickened too much, add a little extra milk.
- In a hot pan at medium low temperature with a little vegetable spray, place a ladle of the dough, try to cover the entire bottom of the pan with the dough quickly before the dough coagulates. When the crepes edges come off, turn and cook on the other side for a minute. Do not brown because the cannelloni when baked will become too dry and hard. Stack pancakes to retain moisture, cover with plastic wrap until use.
- For the Filling: Cut the vegetables into cubes and sauté barely a few minutes with a little salt. Gradually incorporate the spinach cut into strips, already dry and washed. Sauté the vegetables for a few minutes. Try not to overcook vegetables.
- Remove the pan from the stove and add the ricotta. Add nutmeg, pepper and salt to taste. Any seasoning you want to use. Mix.
- Put a little filling on the crepe and form the cannelloni.
- Place the cannelloni in a baking tray sprayed with vegetable spray. Add the sauce of your choice and bake at medium temperature (428 °F)for 20-30 minutes.