This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Lori's Canneloni Stuffed with Spinach and Ricotta
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- #27348
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 eggs
1 1/2 cup flour
1/4 teaspoon salt
1 1/2 cup water
1 package frozen spinach, thawed and drained
OR
2 pounds fresh spinach, cooked and drained
1 pound ricotta cheese
2 egg yolks
1 pinch nutmeg
salt and pepper
1 unsalted butter
1 cup heavy cream
directions
Combine first 4 ingredients in bowl with electric mixer. Let stand for at least 1/2 hour.
Cook individual crepes over medium heat.
Combine spinach , ricotta, egg yolks, 1/4 cup Parmesan, nutmeg, salt and pepper. Blend well with a fork.
Preheat oven to 350 degrees F. Grease a casserole dish with the butter.
Spread mixture onto to crepes and roll up. Lay seam side down in the dish.
Sprinkle with remaining 1/2 cup Parmesan and pour the cream over top. Bake until they turn golden, about 20 minutes.
added by
lindatn
nutrition data
737 calories, 56 grams fat, 41 grams carbohydrates, 19 grams protein per serving.
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reviews & comments
no ricotta in the ingredient list - I'm disappointed; just needed the quantity!