Cannelloni with Spinach, Chicken, and Ricotta

Preparation Time: 100 minutes
Cooking Time: 30 minutes
Difficulty: 3
Spiciness: 0
Number of Servings: 4

Ricotta and spinach along with chicken contribute to the delicate flavor of this dish.

Mix flour, eggs, a large tablespoon of water, a pinch of salt, and a tablespoon of olive oil to form a smooth and pliable dough. Shape the dough into a ball, brush it with a few drops of oil, and let it rest for one hour.
Bring a pot of lightly salted water to a boil, adding 1 teaspoon of olive oil. Roll out the dough thinly on a floured surface and cut it into rectangles measuring 10 x 7 cm. Once the water boils, cook the pasta rectangles for 2 minutes. Remove them with a slotted spoon and drain. Place the drained rectangles on a cloth that has been soaked in warm water and wrung out.
Preheat the oven to 180 degrees Celsius. Grease a baking dish with butter. Peel and chop the onion and garlic. Wash the spinach leaves and quickly blanch them in boiling water. Drain the cooked spinach well, let it cool, and then cut it into strips or chop it. Wash and dry the chicken fillets, then cut them into small cubes.
Heat oil in a pan and sauté the chicken, onion, and spices. Stir and cook until the meat turns golden brown. Add the spinach, chopped garlic, and ricotta. Mix everything well and cook for 2 minutes, then remove from heat.
Spoon the filling onto the rectangles, roll them up, and place them side by side in the baking dish. Grate some cheese over the top of the cannelloni and bake in the oven for 20 minutes, until the cheese is golden brown. Serve the baked cannelloni on plates.

If you want to simplify the process, you can fill store-bought cannelloni with the prepared filling.