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

Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice

Delicious fresh pasta recipe from chef Antoine. A pleasure for all the senses!

Note

You can replace the spinach with arugula for a fun twist on the same recipe.

Ingredients

Recipe for 4 servings

Pasta

2 Unit(s)

Egg

30 Ml

Olive oil

210 Gr

Flour

5 Gr

Salt

Ricotta stuffing

200 Gr

Ricotta

50 Gr

Spinaches

1 Unit(s)

Egg

75 Gr

Mozzarella cheese

35 Gr

Parmesan

Rosé sauce

300 Ml

Tomato sauce

150 Ml

Cream 35%

1 Tsp

Dry oregano

30 Ml

Olive oil

1 Pinch(es)

Chili flakes

2 Clove(s)

Garlic

Gratin and topping

50 Gr

Grated parmesan

2 Sprig(s)

Basil

Salt and pepper

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.

You can replace the spinach with arugula for a fun twist on the same recipe.

Cooking schedule

Class with similar recipe

Wednesday, February 11th 18:00 to 21:00

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14 / 14

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Thursday, February 19th 18:00 to 21:00

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12 / 12

110 $ / pers.

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Wednesday, March 4th 18:00 to 21:00

Old Montreal

110 $ / pers.

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12 / 12

110 $ / pers.

0 places disponibles

Wednesday, March 4th 18:00 to 21:00

Quebec city

110 $ / pers.

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10 / 12

110 $ / pers.

2 places disponibles

Sunday, March 8th 11:30 to 14:30

Time Out Market

110 $ / pers.

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14 / 14

110 $ / pers.

0 places disponibles

Sunday, March 15th 11:30 to 14:30

Time Out Market

100 $ / pers.

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14 / 14

100 $ / pers.

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Monday, March 30th 18:00 to 21:00

Quebec city

100 $ / pers.

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0 / 12

100 $ / pers.

12 places disponibles