Stuffed Cannelloni #2
Ingredients
- 8 cannelloni tubes
- 1 tbsp olive oil
- fresh herb sprigs to garnish
filling
- 1 oz butter
- 10 oz frozen spinach defrosted
- and chopped
- 4 oz Ricotta
- 1 oz Parmesan grated
- 2 oz chopped ham
- 1/4 tsp freshly grated nutmeg
- 2 tbsp double heavy cream
- 2 eggs lightly beaten
- salt and pepper
sauce
- 1 oz butter
- 1 oz flour
- 1/2 pint milk
- 2 bay leaves
- Large pinch of grated nutmeg
- 1 oz Parmesan grated
Instructions
- To prepare the filling, melt the butter in a pan and stir in the spinach. Stir for 2 - 3 minutes to allow the moisture to evaporate, then remove the pan from the heat. Stir in the cheeses and the ham. Season with nutmeg, and salt and pepper. Beat in the cream and eggs to make a thick paste. Set aside to cool.
- Cook the cannelloni in a large pan of boiling salted water, adding the olive oil. When almost tender, after 10-12 minutes, drain in a colander and set aside to cool.
- To make the sauce, melt the butter in a pan, stir in the flour and, when it has formed a roux, gradually pour on the milk, stirring all the time. Add the bay leaves, bring to simmering point, and cook for 5 minutes. Season with nutmeg, salt and pepper. Remove the pan from the heat and discard the bay leaves.
- To assemble the dish, spoon the filling into a piping bag and pipe it into each of the cannelloni tubes.
- Spoon a little of the sauce into a shallow baking dish. Arrange the cannelloni in a single layer, then pour over the remaining sauce. Sprinkle on the remaining Parmesan cheese and bake in the preheated oven, 190°C/375°F/Gas Mark 5, for 40-45 minutes, until the sauce is golden brown and bubbling. Serve garnished with fresh herb sprigs.
Calories: 514 kcal
Carbohydrates: 33 g
Protein: 23 g
Fat: 33g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 161 mg
Sodium: 633 mg
Potassium: 483 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 9230 IU
Vitamin C: 4 mg
Calcium: 413 mg
Iron: 3 mg