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 👇

Homemade Ricotta

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Whole Wheat Ricotta Spinach Cannelloni

Serves: 4 Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Rating 4.0/5

( 2 voted )

INGREDIENTS

CREPES 8 UNITS
Milk 300 cc / 1 ½ cup
Harina integral fina 150 g / 5.29 oz / 1 ¼ taza
Melted butter 20 g / 0.70 oz / ½ tbsp
Eggs 2
Optional: salt, nutmeg, pepper, etc.
FILLING
Spinach 350 g / 12.34 oz / 0.77 lb
Ricotta 270 g / 9.52 oz / 0.59 lb
Large onion 1
Big bell pepper 1
Garlic 2
Optional: oregano, parsley, pepper, nutmeg, salt, etc.
Sauce a/n

INSTRUCTIONS

To make the pancakes or crepes: place milk and eggs in a bowl. Beat. Add nutmeg, pepper, etc. Mix.
Add flour, beat well, to prevent lumps from forming. Finally, add the melted butter. Beat for a few more minutes until the mixture looks homogeneous. Cover and let rest in the refrigerator for about 30 minutes. If you want to prepare the dough a day before, much better. When the mixture thickens, add a little extra milk.
In a hot pan at medium-low temperature, previously sprayed with vegetable spray, place the mixture with a ladle. Quickly cover the bottom of the pan with the mixture before the dough coagulates. When the edges come loose, turn and cook on the other side. Do not brown because when you put the cannelloni in the oven they will dry out and become too crispy. Stack the pancakes to retain moisture, cover with film until use.
Filling: Cut the vegetables into cubes and sauté for a few minutes with a pinch of salt. Gradually add the washed, dried and cut spinach into strips. Sauté for a few minutes. Try not to overcook vegetables.
Remove the pan from the heat and add ricotta. Season to taste. Stir.
Place a little of the filling on the crepe to form the cannelloni.
Place the cannelloni in a baking dish sprayed with vegetable spray. Add sauce of choice and bake at medium temperature for 20-30 minutes.