Cannelloni Spinach and Ricotta - Thermomix Recipes from Steph

Cannelloni Spinach and Ricotta

 TM converted by Natalee Mahoney

Serves 6 adults with left overs

Ingredients

Preparation

50g Almonds Optional

50g Walnuts Optional

150g Mozzarella cheese

50g Parmesan chesse

2 x T fresh Basil chopped fine for sauce

Cannelloni

1 Onion med – large

2 med cloves Garlic

2T Olive oil

2 Eggs

500g Ricotta cheese

PinchNutmeg

Ikg English Spinach and/ or any other Spinach or Silver Beet (normally one standard bunch) remove stalks

Salt and pepper to taste

250g paket of Cannelloni Tubes

Sauce

1 Onion med – large

2 med cloves Garlic

2T Olive oil

800g tin crushed /diced Tomatoes

110ml White wine

2 T Tomato paste

1 t Brown Sugar

2 x T fresh Basil

Method

Preparation

Place Almonds and Walnuts in TM and chop for 7-10secs on speed 7 until desired texture is achieved. Set aside.

Place Mozzarella cheese in TM and chop 5 -10secs on speed 8. Set aside.

Place Parmesan cheese in TM and chop 5 -10secs on speed 8. Set aside.

Place Basil in TM and chop 5secs on speed 7. Set aside.

Sauce

Place onion and garlic into TM and chop for 3-5 secs on speed 7

Add 20g of olive oil and saute for 2mins 100⁰ speed 1

Add Tomato, Wine, Tomato Paste, Brown sugar to the TM cook for 15-20mins Varoma Reverse Speed soft. Add Basil and mix through1min Reverse Speed soft. Let cool slightly.

Cannelloni

Place onion and garlic into TM and chop for 3-5 secs on speed 7

Add 20g of olive oil and saute for 2mins 100⁰ speed 1

Place lightly chopped Spinach in TM and further chop approx 5 secs on speed 4 until desired texture achieved. (Needs to be small pieces so it can be put in tubes)

Cook for a further 2 mins Reverse speed soft until wilted.

Remove Spinach from TM and drain in TM basket on sink cool slightly.

Add Ricotta, Eggs, Nutmeg, Salt and Pepper to TM and mix 30secs on speed 4.

Add Spinach, all nuts and mix further 5secs Reverse speed 3.

Grease a large oven proof dish 31cm x 29cm x y5cm high and spread a third of the sauce in the base of the dish

(or cook in the Varoma as per the Varoma Cook Book page 102)

Place Cannelloni mixture in a pipping bag or spoon 2-3 Tablespoons of Spinach mixture into cannelloni tubesarrange neatly in the oven proof dish.

Pour the remaining sauce from the TM jug over the Cannelloni and sprinkle with the Parmesan and Mozzarella.

Bake for 40-45 mins 180⁰ until Cannelloni is tender and cheese is golden brown.

1 Comment »

  1. avatar Samantha Says:

    This was absolutely amazing!!!! Very easy to follow for a newbie :) Restaurant material!!! The whole family enjoyed.

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