BEST CANNELLONI RECIPE | Italian Ricotta and Spinach Cannelloni Pasta

By Vincenzo's Plate · 120 min

Ingredients

Instructions

1. Make the tomato sauce: heat 4 tablespoons of olive oil in a medium saucepan over medium heat, add the finely chopped onion and stir until browned, about a couple of minutes.
2. Add the passata, then the parsley, basil and carrots.
3. Break the celery stalks in half and add them to the sauce.
4. Add 2 ½ pinches of rock salt, 2 pinches of dried mixed herbs and a glass of water, and stir.
5. Simmer the sauce over medium-high heat with the lid on for about 40 minutes, stirring every 5 to 8 minutes so it does not stick.
6. For the filling, break the ricotta down with a fork in a bowl.
7. Squeeze the spinach until completely dry, add it to the ricotta and mash it in with a fork until green flecks show throughout.
8. Add two pinches of salt and a pinch of cinnamon, then grate in parmesan to taste and mix.
9. Beat in the egg with a fork until it is bound into the filling.
10. Remove the sauce from the heat once it is ready and let it cool before tasting.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionEggCheeseCarrotParmesan cheeseCelerySpinachRicotta cheese