Cannelloni paired with Tedeschi Capitel San Rocco | 15 Minute Recipe

Cannelloni pasta filled with spinach and ricotta cheese grated in the oven for perfect crunchiness and creaminess...perfect!

Stuffed cannelloni: adults and children alike love them and they're so easy to make, especially if you buy ready-made pasta!

Today chef extraordinaire Sara Lai will prepare fresh pasta and make handmade cannelloni in just 15 minutes, but you can buy them already made or even use paccheri pasta instead!

Stuffed with ricotta and spinach, the cannelloni are then covered with béchamel and cheese and baked in the oven to make them crispy on the surface and beautifully creamy inside. 

 Uncorking a bottle of Tedeschi 'Capitel San Rocco' Valpolicella Ripasso DOC Superiore, as our wine expert Filippo Bartolotta does, will make the ricotta and spinach cannelloni even more delicious.

- Spinach and ricotta filled cannelloni:

Ingredients for 2 servings:

- Cannelloni dough:
All-purpose flour 200 grams
Egg 2
Salt 1 pinch
- Filling for Cannelloni:
Spinach 400 grams
Garlic Cloves 3
Sheep's Milk Ricotta cheese 300 grams
Salt and Pepper as needed
Nutmeg as needed
Extra-virgin olive oil as needed
- Sauce:
Garlic Cloves 2
Extra-virgin olive oil 2 table-spoon
Canned tomato 400 grams
Parmesan cheese (Grated) 100 grams
Basil (Leaves) 3
Salt and Pepper as needed

‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta

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