Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Spinich and Ricotta-Filled Saffron Cannelloni

Mains
0
Cooking time: 
15-30 minutes
Serves: 
4 - 6
Preparation time: 
Under an hour
Ingredients: 

Saffron Pasta:

  • 3 small pinches saffron powder
  • 3 eggs
  • 300g Plain Wholemeal Flour
  • 10ml olive oil
  • 100g parmesan

Spinach and ricotta filling:

  • 1kg fresh spinach
  • 50g Stork tub
  • 1 garlic clove, finely chopped
  • 250g ricotta
  • 2 tbsp crème fraîche
  • 100g sun-dried tomatoes, diced
  • salt, freshly ground nutmeg
  • 1 pinch nutmeg

Assembly:

  • salt, pepper
  • 100ml whipping cream
Equipment: 
  • Kenwood Food Processor with chopping blade and rasping plate
  • Pyrex Glass Roaster
Method: 
  • Saffron pasta: Fit the chopping blade into the Kenwood Food Processor, and mix the saffron powder, eggs, flour and olive oil to make a dough. Process the mixture until it begins to form large crumbs. Transfer to a lightly floured work surface and knead for 2 minutes to obtain a smooth, even consistency. Divide the ball of pasta dough in two. Refrigerate or freeze one portion for later use. Cut the dough in half, roll each piece out into a long, extremely thin sheet. Cut into 9cm x 8cm rectangles. Cook the rectangles in boiling salted water for 30 seconds, drain (but do not rinse). Lay the rectangles out flat on a Pyrex Non-Stick Baking Tray. Refrigerate.
  • Fit the rasping plate into the Kenwood Food Processor to grate the parmesan. Set aside.
  • Spinach and ricotta filling: wash and stem the spinach, blanch the leaves. Fit the chopping blade, place the spinach in the bowl and process. Melt the butter in a large frying pan over medium heat, add the garlic. Add the chopped spinach and cook for approximately 3 minutes. Transfer to bowl and leave to cool. Add the ricotta, crème fraîche, half the parmesan and the diced sun-dried tomatoes. Season with salt, pepper and nutmeg and refrigerate.
  • Preheat the oven to 180°C
  • Place the cooked pasta rectangles onto a flat work surface. Spoon a little spinach and ricotta filling onto each rectangle, then roll to form 12 cannelloni. Arrange the cannelloni fairly tightly in a Pyrex Glass Roaster. Season the whipping cream with salt and pepper, pour over the cannelloni and sprinkle the remaining parmesan on top. Bake for approximately 15 minutes.
  • To serve: place under the grill to melt and brown the cheese.