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Cannelloni with Spinach and Pine Nuts
Ingredients
- 8 ounces spinach, stemmed
- 2 cups ricotta cheese
- 1 egg
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons chopped toasted pine nuts
- 1 jar (26 ounces) Williams-Sonoma Pecorino Romano Pasta Sauce
- 8 ounces fresh egg pasta sheets, cut into 10 pieces, each 4 by 6 inches, and cooked until just tender
- 1/3 cup grated Parmigiano-Reggiano cheese
Pine nuts add a bit of crunch to this cannelloni filling. The seeds of pine trees, pine nuts are a rich nut with a sweet flavor. To toast them, place in a dry fry pan over medium heat and stir frequently until golden.
Recipe courtesy of Williams-Sonoma
Preparation
- Place the spinach, with the rinsing water still clinging to the leaves, in a fry pan over medium-high heat. Cook, stirring occasionally, until wilted, about 1 minute. Transfer the spinach to a colander and press out the moisture with the back of a spoon. Chop finely.
- In a bowl, using a wooden spoon, beat together the ricotta cheese, egg, salt, pepper, pine nuts and spinach until blended. Cover and refrigerate until ready to use.
- Preheat an oven to 400°F. Spread 1/4 cup of the pasta sauce on the bottom of a 13-by-9-inch baking dish.
- On a clean work surface, lay down a sheet of pasta with the long side facing you and spread 1/4 cup of the filling across the center. Starting with the side closest to you, roll the pasta around the filling. Repeat with the remaining pasta sheets and filling.
- Arrange the cannelloni crosswise down the center of the baking dish. Pour 1 cup of the sauce down the center of the cannelloni and sprinkle the Parmigiano-Reggiano cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden, about 20 minutes more. Let stand for 5 minutes before serving.
- Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table.