Italian Sausage Spinach And Ricotta Cannelloni Food

SPINACH & RICOTTA CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

STUFFED MANICOTTI WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 425°F. Lightly grease a 13x9-inch baking pan with nonstick spray. Set aside.
• Put a large pot of water on the stove top and heat on medium-low while preparing the sauce.

SAUSAGE AND RICOTTA BAKED CANNELLONI

Steps:

• Béchamel:
• Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8-10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
• Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
• Assembly
• Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5-7 minutes.
• Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it's important to dry out the Swiss chard here so the filling isn't soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
• If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don't overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
• If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
• Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 1/4"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you'll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
• Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30-40 minutes.
• Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.

SPINACH RICOTTA CANNELLONI

Steps:

• Pre-heat oven to 350F (180C).
• In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine.
• Stuff each cannelloni tube with the ricotta mixture.
• Place 1/4-1/3 cup (50-60 grams) of white sauce on the bottom of a medium/large (10 inch/27 cm rectangle) baking pan, place the stuffed cannelloni tubes on top.
• Pour the remaining sauce on top and sprinkle with the remaining parmesan cheese. Bake for approximately 20 minutes, raise the temperature to 425F (225C) or broil for about 5 minutes or until golden on top, let sit 5 minutes then serve. Enjoy!

ITALIAN SPINACH

Steps:

• Place drained spinach in non-stick skillet and heat well.
• Add garlic and egg and stir until egg is set.
• Add Parmesan cheese, cover and remove from heat.
• Let sit for a couple of minutes for the cheese to melt.
• Stir and serve.

SPINACH AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of lightly salted water to a boil.
• In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
• Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
• In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
• When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
• Heat oven to 180C/360f.
• Transfer the filling into piping bag and fill all cannelloni tubes.
• Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
• Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
• for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI

Steps:

• In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool.
• In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste.
• Place the oven rack in the center of the oven and preheat the oven to 400 degrees F.
• In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside.
• In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni.
• Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top.
• Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving.
• Serve the cannelloni with extra Tomato Sauce from the baking dish and garnish with fresh basil.
• Fresh Pasta Dough:
• Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
• Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
• With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
• Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
• Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
• If using a pasta machine:
• Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
• With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
• If rolling the pasta by hand:
• Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• Simple Tomato Sauce:
• In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
• Season with salt and freshly ground black pepper and serve.
• Cook's Note:
• Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

ITALIAN SAUSAGE SPINACH AND RICOTTA TOASTS

Steps:

• Brown sausage, stirring often, in a large skillet over medium heat until browned; add garlic and spinach and continue to cook, stirring, until spinach wilts, about 1-2 minutes; remove from heat and stir in the ricotta cheese, nutmeg and pepper.
• Preheat your broiler; place toast slices on a sheet or pan that can go under the broiler.
• Spread the sausage-cheese mixture on each slice of toast and sprinkle with the Parmesan cheese.
• Place on pan and broil for 3-4 minutes, or till the cheese is browned and the topping is kind of bubbly; you may need to do this in two batches.
• Serve them hot!

SPINACH AND RICOTTA CANNELLONI

Steps:

• Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
• Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
• To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
• Pre-heat the oven to 180°C/350F/gas mark 4.
• To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
• Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI - KELSEY NIXON

Steps:

• In large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink. About 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool.
• In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt and freshly ground black pepper to taste.
• Place the oven rack in the center of the oven and preheat the oven to 350 degrees F.
• In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with slotted spatula. Set aside.
• In a 9x13 inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni.
• Arrange the prepared cannelloni, seam side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. drizzle edges of pasta with olive oil to crisp. Sprinkle the remaining 1/2 cup Parmesan over the top.
• Bake the cannelloni for 30 minutes and let it stand for 10 minutes before serving.
• To make the fresh pasta dough:.
• Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Not too steep or will cave in Make big enough well for ingredients.
• Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
• With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water. If too wet or sticky, add a little flour.
• Begin kneading the dough and keep kneading until it becomes smooth and elastic. About 6-10 minutes. At this point, set the dough aside, cover it with plastic and let it rest for 30 minutes. (in refrigerator) You can store the dough in the refrigerator for up to 24 hours. But allow it to return to room temperature before rolling it out.
• Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin). Your hands, and the work surface. You eventually will have 8 canneloni sometimes I roll out and then cut each in half other times it is too hard and I cut in half before I roll out.
• If using a pasta machine. flatten 1 of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
• With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through 2 times at each setting.
• If rolling the pasta by hand: flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle the additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• To Make the Simple Tomato Sauce.
• In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3-5 minutes. Add the canned tomato with their juices and bring to boil. stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
• Season with salt and freshly ground black pepper and serve.
• Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

SPINACH AND RICOTTA CANNELLONI

Steps:

• For the tomato sauce, heat the oil in a large pan over medium heat. Add garlic and cook for 1min. Add remaining sauce ingredients and some seasoning. Simmer for 30min, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until thick.
• Meanwhile, for the filling, put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop then put into a large bowl. Mix in the ricotta, Parmesan, nutmeg and plenty of seasoning. Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom).
• Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread 1/2 the tomato sauce in the base of a 2.5 litre ovenproof serving dish, about 35 x 40cm. Pipe filling into each cannelloni tube and arrange in a single layer on top of the sauce. Top with the remaining sauce. Tear the mozzarella into strips and lay on top of the sauce.
• Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI

Steps:

• In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
• To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI

Steps:

• In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil. To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.