Spinach and Ricotta Cannelloni
Prep:  30 Minutes, plus 30 minutes resting time for dough
Cook:  1 Hour
Serves:  6
Average: 4 (3 votes)
Difficulty:
Cuisine:
Saved:
Italian
442
Recipe by: KitchenAid
Comfort food and a great family meal. A recipe that will quickly become a favourite. This recipe uses the KSM150 Artisan Stand Mixer by KitchenAid with the Pasta Roller Attachment by KitchenAid.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Spinach and Ricotta Cannelloni
Ingredients:
Pasta sheets
Filling
Method:
Pasta sheets
  1. For best results, use the KSM150 Artisan Stand Mixer by KitchenAid with the Pasta Roller Attachment
  2. Attach the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to speed 2 and mix until mixture is well combined. Attach the dough hook. Turn mixer to speed 2 and knead for 3-4 minutes or until the dough is smooth. Wrap in plastic wrap and rest (refrigerate if desired) for a minimum of 30 minutes
  3. Cut dough into 4 even sections. Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers
  4. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting 2 then 3, then 4, then finally setting 5 for each roll. If dough is sticking to the rollers, use the extra flour for dusting
  5. Remove the lasagne sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 4 sheets of pasta
  6. Trim each sheet to rectangle pieces about 15 x 12 cm
Filling
  1. For best results use the KitchenAid® Stand Mixer.
  2. Preheat oven to 180°C (160°C fan forced).
  3. Cook the onion, garlic and oil in frying pan until softened. Attach the flat beater to the standmixer. Add the softened onion, spinach, cottage cheese, ricotta cheese, half of the parmesan and mozzarella, eggs, lemon, nutmeg and parsley to the bowl. Season to taste. Turn to speed 4 and mix until well combined.
  4. Spoon about 1/2 cup filling onto each pasta sheet and gently roll up - fill the ends with a little extra filling. Place seam side down into a large baking dish.
  5. Pour over the sauce and sprinkle with the remaining parmesan and mozzarella. Bake for 45 minutes covered with greased foil. Remove foil and bake for a further 10 minutes or until lightly golden. Stand 5 minutes before serving.
Tips & Hints:
  • The filling can be made the day before and refrigerated.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.