Cannelloni with Ricotta with Spinach

Also you could mix in a little Swiss chard, which gives the dish a little bitter flavor which also compliments the ricotta. The nutmeg and spinach always go well together. Top the cannelloni off with the spicy tomato sauce and serve with a crusty garlic bread or a foccacia bread topped with fresh herbs and olive oil.

INGREDIENTS


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12 dried cannelloni
1 bunch of long green onions, finely chopped
2 cloves of garlic, minced
2 Tbls of butter
1 Tbls of extra virgin olive oil
1 pound of ricotta cheese
1 pound of fresh spinach, washed, trimmed and steamed
1/4 cup of flat leaf parsley, chopped
1/4 cup of fresh basil, chopped
3/4 cup of freshly grated Pecorino Romano cheese
2 small eggs, beaten
1/2 tsp of freshly grated nutmeg
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
Spicy Tomato Sauce

1 and a half pounds of plum tomatoes, peeled, seeded and chopped
1 small yellow onion, chopped
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/4 cup of fresh basil, chopped
1 tsp of crushed red pepper flakes
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
PREPARATION

First prepare the sauce by sauteing the onions and garlic in th olive oil until tender, about 2 minutes.
Add the chopped tomatoes, basil and red pepper flakes and simmer for 15 to 20minutes.
In 6 quarts of salted boiling water cook the pasta until al dente around 10 minutes, set aside to cool.
Steam the spinach until wilted and tender, cool down and chop.
In a small frying pan sauté the onions and garlic in the butter and oil for 2 minutes until tender.
In a large bowl mix together the ricotta, spinach, parsley, basil, Romano cheese, eggs, nutmeg, salt and pepper, blending with a wooden spoon until smooth.
With a small teaspoon stuff the cannelloni with the mixture and place in a large greased baking dish.
Heat the oven to 350 degrees, cover the dish with aluminum foil and bake for 20 to 25 minutes.
Garnish with extra parsley. Serves 4 to 6 people.