Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Sauce
Cannelloni
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Filling
Heat the oil in a frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the spinach, allow to wilt, cover and simmer for approx. 3 mins., allow to cool, season and mix with the ricotta.
Sauce
Heat the oil in the same pan. Add the onion and tomatoes, sauté for approx. 2 mins. Add the tomato puree and cook briefly. Pour in the water, cover and simmer for approx. 10 mins., add the thyme, season. Transfer about 1/3 of the sauce to the prepared dish. Set the rest aside.
Cannelloni
Unroll the dough, cut crosswise into 6 equal strips. Spoon approx. 1½ tbsp of the filling along the narrow edge of the pasta strips, leaving approx. 1 cm free on the left and right. Roll up into a tube and place in the prepared dish. Top with the remaining sauce. Mix the ricotta and pecorino, place on top in portions.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200 °C.
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