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Only this

Spinach Ricotta Cannelloni

serves 4 hungry people

Ingredients

16 tubes of cannelloni
900 gr. fresh spinach
250 gr. ricotta
1 large onion, finely chopped
6 gloves of garlic, finely chopped
100 gr. shredded matured cheese
approx. 700 ml tomato sauce

extra virgin olive oil
ground fresh black pepper
nutmeg
large handful of fresh basil

large oven dish big enough for 16 rolls
large stir-fry pan

preheat oven to 220 C

Preparation

1 in stir-fry pan soften onion and garlic on low heat in a dash of olive oil;

2 add spinach and let reduce (add in parts if pan is not large enough to do this in one go), add nutmeg and black pepper: go easy on the nutmeg, but crazy with the pepper;

3 transfer spinach to sieve and let drain by itself;

4 cook cannelloni in boiling water with a drop of olive oil but only for half the required boiling time, tubes need to be softened but round and firm;

5 chop drained spinach on cutting board and transfer to large bowl, add ricotta cheese and mix well;

6 put 3/4 of the tomato sauce on bottom of large oven dish;

7 carefully stuff each tube with the spinach-ricotta mixture. Use your fingers, be careful not to break them;

8 Place tubes on tomato sauce and pack them close together, this will make the sauce bubble up in between them;

9 cover with the remaining tomato sauce, mature cheese and basil;

10 place in preheated oven for about 10 minutes till cheese melts, after that cover with aluminium foil and let cook for another 5 minutes.

Best eaten on the sofa, plates on laps, while watching that very corny but excellent-for-Sunday-night love story ‘Only You’ featuring Marisa Tomei and Robert Downey Jr.
Pause the film on the scenes of the Amalfi Coast and I guarantee moments of bliss.

Sevi

Amalfi-Italy-1800x2880

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