Ingredients

Pasta

• 2 cups semolina
• pinch salt
• 1 tablespoon plus 1 tsp olive oil
• 3 whole eggs
• 3 egg yolks (reserve whites)

Spinach Ricotta Filling

• 8 ounces spinach
• 1 tablespoon butter
• 2 cups fresh ricotta
• 1 egg
• pinch nutmeg
• salt and pepper

Bechamel Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/4 cups milk
• bay leaf
• salt
• freshly ground pepper

Tomato Sauce

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1x710 millilitre jar good quality Italian brand strained tomatoes
• 3 tablespoons torn basil leaves, about 3-4 leaves, optional
• salt to taste
• pepper to taste
• 3 egg whites (from pasta dough recipe)
• 1 cup grated parmesan
• 1 cup grated mozzarella
• extra ricotta (reserved from tub)

Insalada Verde

• 6 cups mixed greens; arugula, baby spinach, dandelion, washed and dried
• 1 tablespoon extra virgin olive oil
• 2 teaspoons good quality white wine vinegar
• salt and pepper to taste
• 3 tablespoons shaved parmesan to garnish, if desired

Description

Ricotta-Stuffed Cannelloni - A Recipe From Food Network Canada. Get The Recipe Of The Day, Most Popular Recipes, Search For Seasonal And Holiday Menus, And Browse Through 10,000+ Recipes From Our Trusted Chefs And Food Network Hosts.

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