Homemade spinach and ricotta cannelloni, rosé sauce, parmesan gratin |

Preparation time: 60 min

Preheat your Oven at 375 °F

• Pasta

  To make the pasta, place all the ingredients in a food processor and start mixing everything together. Finish mixing by hand, wrap the dough in plastic wrap, and let it rest for 30 minutes.

  Using a pasta roller, roll out the dough very thinly and keep it lightly floured to prevent it from sticking. Cook the pasta strips for 2 minutes in a large pot of salted water and rinse them under cold water. Spread the pasta out on a clean cloth and let it dry.

• Ricotta stuffing

  Blanch the spinach and then cool them in an ice bath, strain and the chop them.  Strain the ricotta to remove the excess water and combine all the cheeses.  In a mixing bowl, combine all of the ingredients and season to taste with salt and pepper.  Transfer the mix to a pastry bag and set aside.

• Sauce

  Quickly cook the chopped garlic and chili flakes in olive oil. Add the tomato purée and oregano, then simmer for a few minutes.

  Finish by adding the cream, then adjust the seasoning.

• Assembly and cooking

  Stuff and roll the cannelloni with the spinach filling.

  Arrange the cannelloni in your baking dishes, pour the sauce over them, and cover with grated cheese before baking in the oven for 25 minutes.

  Serve with a little freshly chopped basil.