Spinich and Ricotta-Filled Saffron Cannelloni
| Serves: | 4 - 6 |
|---|---|
| Preparation time: | 50 minutes |
| Cooking time: | 20 minutes |
Ingredients
Saffron Pasta:
- 3 small pinches saffron powder
- 3 eggs
- 300g Allinson Plain Wholemeal Flour
- 10ml olive oil
- 100g parmesan
Spinach and ricotta filling:
- 1kg fresh spinach
- 50g Président Slightly Salted Butter
- 1 garlic clove, finely chopped
- 250g ricotta
- 2 tbsp crème fraîche
- 100g sun-dried tomatoes, diced
- salt, freshly ground nutmeg
- 1 pinch nutmeg
Assembly:
- salt, pepper
- 100ml whipping cream
Equipment
- Kenwood Food Processor with chopping blade and rasping plate
- Pyrex Glass Roaster
Method
- Saffron pasta: Fit the chopping blade into the Kenwood Food Processor, and Mix the saffron powder, eggs, flour and olive oil to make a dough. Process the mixture until it begins to form large crumbs. Transfer to a lightly floured work surface and Knead for 2 minutes to obtain a smooth, even consistency. Divide the ball of pasta dough in two. Refrigerate or freeze one portion for later use. Cut the dough in half, roll each piece out into a long, extremely thin sheet. Cut into 9cm x 8cm rectangles. Cook the rectangles in boiling salted water for 30 seconds, Drain (but do not rinse). Lay the rectangles out flat on a Pyrex Non-Stick Baking Tray. Refrigerate.
- Fit the rasping plate into the Kenwood Food Processor to Grate the parmesan. Set aside.
- Spinach and ricotta filling: wash and stem the spinach, blanch the leaves. Fit the chopping blade, place the spinach in the bowl and process. Melt the butter in a large frying pan over medium heat, add the garlic. Add the chopped spinach and cook for approximately 3 minutes. Transfer to bowl and leave to Cool. Add the ricotta, crème fraîche, half the parmesan and the diced sun-dried tomatoes. Season with salt, pepper and nutmeg and refrigerate.
- Preheat the oven to 180°C
- Place the cooked pasta rectangles onto a flat work surface. Spoon a little spinach and ricotta filling onto each rectangle, then roll to form 12 cannelloni. Arrange the cannelloni fairly tightly in a Pyrex Glass Roaster. Season the whipping Cream with salt and pepper, pour over the cannelloni and sprinkle the remaining parmesan on top. Bake for approximately 15 minutes.
- To serve: place under the grill to melt and Brown the cheese.
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