Cannelloni with Spinach, Pork, and Ricotta

Instead of using pasta dough, we will fill thin pancakes with the filling this time.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Béchamel sauce

  • 25 g Butter, unsalted

  • 30 g Wheat flour, white, multi-purpose

  • 250 ml Milk, whole milk

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

Dough

  • 2 piece Egg, fresh

  • 200 ml Milk, whole milk

  • 120 g Wheat flour, white, multi-purpose

  • 1 teaspoon Butter, unsalted

  • 2 pinch Salt, table

Filling

  • 2 spoons Oil, olive

  • 2 piece Onion, young

  • 2 pod Garlic, fresh

  • 500 g Meat, pork, ground

  • 4 twig Parsley, fresh

  • 300 g Spinach, raw

  • 250 g Cheese, cottage cheese, from skimmed milk

  • 1 piece Egg, fresh

  • 40 g Cheese, Parmesan, grated

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 100 g Cheese, mozzarella

Steps

  1. Prepare the pancake batter using eggs, milk, oil, flour, and salt. Let the batter rest for about 30 minutes.

  2. Place a frying pan (for pancakes) with a diameter of 18 cm on the stove and heat it well. Pour a little oil into the hot pan and spread it evenly. Then pour enough batter into the pan to thinly cover the bottom. When the pancake is cooked on one side, carefully flip it with a spatula and cook the other side. Transfer the cooked pancake to a warmed plate and cover it to keep it warm. Repeat the process until the batter is used up. Add oil as needed.

  3. Clean and wash the spinach. Cook it in boiling water just until it softens and slightly reduces. Drain the spinach well. Clean and finely chop the spring onion. Peel and finely chop the garlic. Wash, shake dry, and finely chop the parsley.

  4. Heat olive oil in a pan. Add the chopped spring onion and quickly sauté it while stirring. Add the ground meat and chopped garlic. Continue to cook while stirring until the meat is browned. Season with salt, pepper, and parsley. Add the chopped spinach and cook for about 5 more minutes. Remove the pan from the heat and let the mixture cool slightly.

  5. In a large bowl, mix the ricotta, Parmesan, and egg. Add the cooled mixture of ground meat and spinach and mix everything well again.

  6. Preheat the oven to 180 degrees Celsius and generously grease a deep baking dish with butter. Spoon the prepared filling onto the pancakes, roll them up, and place them side by side in the greased baking dish. Pour béchamel sauce over the top, sprinkle with Parmesan, and bake in the preheated oven for about 30 minutes.

Nutrition Information (Per 100g)

  • Calories: 191.89 kcal
  • Fat: 11.42 g
    • Saturated Fat: 4 g
  • Carbohydrates: 8.63 g
    • Sugars: 0.32 g
  • Protein: 10.85 g
  • Fiber: 0.51 g