Cannelloni with Spinach and Basil Filling

Wash the spinach. In a large enough pot, bring salted water to a boil and blanch the spinach for about 1 minute. Drain, rinse in ice-cold water and drain well.

Peel onion and dice very finely. Wash basil and chop coarsely. Squeeze spinach and chop finely.

For the filling, mix ricotta until creamy. Mix in spinach, basil, onion and lemon zest. Season to taste with salt and pepper. Pour the filling mixture into a piping bag fitted with a large, smooth nozzle.

For the béchamel sauce, melt butter in a saucepan. Briefly toast the flour in it, stirring constantly (it must not take color). Pour half of the milk into the flour-butter mixture and mix in briskly with a whisk, then boil down the sauce while stirring until creamy. Add remaining milk and stir in thoroughly as well. Allow sauce to thicken again. Finally, season to taste with salt, pepper and nutmeg.

Preheat the oven to 200 °C. Grease a baking dish.

Pour half the amount of bechamel sauce into the dish, spread thoroughly. Squirt the spinach-basil filling into the cannelloni and arrange the rolls close together in the baking dish. Pour remaining sauce over and place cannelloni in preheated oven on bottom rack for about 35 minutes.

Arrange the cannelloni on plates, sprinkle with Parmesan cheese and garnish with basil.

Preparation Tip:

Cheese fans refine the bechamel sauce, for example, with 30 g Parmesan.

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