Estes cannellonis de espinafres e ricotta são uma versão caseira do clássico italiano que transforma ingredientes simples numa refeição elegante e reconfortante. A combinação da cremosidade da ricotta com o sabor terroso dos espinafres, envolvidos em massa fresca e cobertos com queijos derretidos, cria uma harmonia perfeita de sabores e texturas.

Ingredientes

  • 1 cebola
  • 3 dentes de alho
  • Manjerona doce (folhas frescas) (como não encontrei usei secas)
  • 50 gr de manteiga
  • Espinafres
  • Massa fresca para lasanha (usei a de pacote mas escaldei primeiro para ficar maleável)
  • 3 tomates
  • Queijo Ricotta, Mozzarella e Parmesão
  • Noz moscada, pimenta e sal q.b.

Preparação

  1. Numa frigideira, colocar um fio de azeite, a cebola e os dentes de alhos picados. Depois de refugado acrescentar a manjerona, a manteiga, os espinafres e temperar com sal, pimenta e noz moscada. Deixar cozinhar.
  2. Para o molho de tomate: lavar e tirar o pé dos tomates, triturá-los no robot de cozinha e temperar com manjerona, sal e pimenta. Colocar no fundo de uma travessa para ir ao forno.
  3. Nas folhas de lasanha, colocar um pouco de espinafres, queijo ricotta, sal e pimenta, e queijo parmesão ralado. Enrolar e colocar no molho de tomate. Fazer vários rolos até acabar o recheio.
  4. Cortar o queijo mozzarella às fatias e pôr por cima dos cannellonis e polvilhar com queijo parmesão ralado (o Jamie coloca muito mais queijo). Levar ao forno.

Here’s the English version of these delicious Italian-style cannelloni below

Spinach and Ricotta Cannelloni

These homemade cannelloni represent Italian comfort food at its finest – tender pasta tubes filled with a luxurious mixture of creamy ricotta and earthy spinach, all nestled in a fresh tomato sauce and topped with gloriously melted cheese. The technique of blanching the lasagne sheets first makes them pliable enough to roll without tearing, creating perfectly formed tubes.

What makes this dish particularly satisfying is the layering of flavours – the aromatic base of onion, garlic, and sweet marjoram infuses the spinach filling, whilst the fresh tomato sauce provides a bright contrast to the rich cheese elements. The final gratin step melds everything together, creating those coveted golden, bubbly edges that make cannelloni so irresistible. This is the kind of dish that brings families together around the dinner table.

Ingredients

  • 1 onion
  • 3 garlic cloves
  • Sweet marjoram (fresh leaves) (as I couldn’t find fresh, I used dried)
  • 50g butter
  • Spinach
  • Fresh lasagne sheets (I used packet ones but blanched them first to make them pliable)
  • 3 tomatoes
  • Ricotta, mozzarella and parmesan cheese
  • Nutmeg, pepper and salt to taste

Method

  1. In a frying pan, add a drizzle of olive oil, chopped onion and garlic. Once softened, add the marjoram, butter, spinach and season with salt, pepper and nutmeg. Leave to cook.
  2. For the tomato sauce: wash and remove the stems from the tomatoes, blend in a food processor and season with marjoram, salt and pepper. Place in the bottom of an ovenproof dish.
  3. On the lasagne sheets, place some spinach, ricotta cheese, salt and pepper, and grated parmesan. Roll up and place on the tomato sauce. Make several rolls until the filling is used up.
  4. Slice the mozzarella and place on top of the cannelloni, sprinkle with grated parmesan (Jamie uses much more cheese). Bake in the oven until golden and bubbling.