Homemade spinach and ricotta cannelloni, tomato cream sauce, parmesan gratin |

Preparation time: 60 min

Preheat your Oven at 375 °F

• Mise en place
  • Grate the mozzarella and both quantities of Parmesan. Keep the Parmesan for the gratin separate.
  • Peel and finely chop the garlic. Pick the basil leaves, then finely slice them just before serving.
  • Blanch the spinach in a pot of salted boiling water. Cool it immediately in ice water, drain thoroughly, then chop.
  • Drain the ricotta to remove excess moisture.
• Pasta

  Place the eggs, olive oil, flour and salt in a food processor, then mix until the dough begins to come together.

  Finish kneading by hand until the dough is smooth. Wrap in plastic wrap and let rest for 30 minutes.

  Using a pasta machine, roll the dough very thin. Keep the sheets lightly floured to prevent sticking, then cut them into rectangles sized for the cannelloni.

• Ricotta stuffing

  In a bowl, combine the drained ricotta, chopped spinach, egg, mozzarella and Parmesan.

  Season with salt and pepper, then mix until the filling is smooth and evenly combined. Transfer to a piping bag and refrigerate

• Sauce

  In a saucepan over medium heat, sauté the chopped garlic and chili flakes in the olive oil, taking care not to let the garlic brown.

  Add the tomato coulis and oregano, then simmer for a few minutes.

  Stir in the cream and adjust the seasoning. The sauce should remain fluid enough to cook the pasta in the oven.

• Assembly and cooking

  Pipe the filling onto the pasta rectangles, then roll them to form the cannelloni.

  Spread a thin layer of rosé sauce over the bottom of the baking dishes. Arrange the cannelloni in the dishes, then generously cover them with the remaining sauce, making sure the pasta is completely covered.

  Sprinkle with grated Parmesan and bake for approximately 25 minutes, until the pasta is tender and the top is nicely gratinated.

  Serve with freshly sliced basil.