Cannelloni are a cylindrical type of pasta usually served baked with a filling - here, with fresh spinach from the Tuscan countryside and creamy ricotta cheese - before being covered in a sauce. Ours is made from seasonal tomatoes sourced in sun-drenched Sicilia, which, ripened to perfection, are blended with extra virgin olive oil to create a simple but inviting sauce to accompany the cannelloni.
Though the exact origin of cannelloni remains unknown, early references to macheroni ripieni - stuffed macaroni pasta - can be tracked back to 1770, but the word cannelloni seems only to have appeared at the turn of the 20th century. Curiously, a type of cannelloni are also popular in Catalan cuisine, where they are known as canelons. Of course, this week's cannelloni are exclusively Italian in extraction, made with beautiful ricotta cheese from Puglia, pomodori - tomatoes - from Sicilia and green, nutrient-packed spinaci from Toscana. A beautiful dish best enjoyed al fresco with a glass of vino bianco.
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Pasteurised Eggs, Durum Wheat Flour, Salt) Cow Ricotta Cheese, Spinach Leaves, Béchamel Sauce (Milk, Butter, Wheat Flour), Nutmeg, Extra Virgin Olive Oil, Salt, Black Pepper, Tomato, Onion, Garlic, Basil
GARNISH INGREDIENTS: Parmesan Cheese
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Cannelloni Spinach & Ricotta with a Sicilian Tomato Sauce
|Cannelloni Spinach & Ricotta||275g||450kCal|
Please note the above nutritional guidance is based on our estimates only.