Spinach and Cheese Cannelloni of Tagliolini pasta
Italian cannelloni are usually prepared with pasta tubes or lasagne sheets and filled with spinach and ricotta stuffing or meat.
This innovative recipe is using tagliolini, a very thin egg pasta shape, to create the pasta sheets filled with a mix of spinach and cheese. Light, healthy and soooo beautiful !
Ingredients for 4 persons
- 9 oz (1 box) of Tagliolini Filotea
- 10 oz of boiled spinach
- 4 oz of Emmental cheese
- tomato purée Prunotto
Cook the Tagliolini in salted boiling water for less than a minute, just to make them soft.
Drain the egg pasta and flatten it out between two sheets of parchment paper with a light weight, making sure it will turn into a sheet that you can roll up. With these quantities, you’ll get two big sheets that you will have to divide in half for a total of 4 layers. Put the sheets in the refrigerator for at least 30 minutes.
Move the egg pasta on a sheet of cling film. If necessary cut the edges of the pasta sheets to obtain precise rectangles.
Distribute half of the spinach on one side of the pasta, then put over them the cheese into strips and cover all with the rest of the spinach. With the help of cling film roll up the dough clutching to obtain a "cannellone". Put back in the fridge for a few hours. The ideal would be to do it the day before.
Just before serving, warm a pan with a little extra virgin olive oil and browning lightly the cannelloni in order to form a light crust. Then, put the same cannelloni of Tagliolini in the oven at 350 °F for 5 minutes, churn out, serve accompanied with slightly heated basil and tomato purée and enjoy!
Credits: a recipe (originally with slightly thinnger maccheroncini) and pictures by Donatella Bartolomei with Ingrediente PerdutoYum