Rice & pasta
Spinach and Ricotta Cannelloni
Cannelloni filled with Swiss chard and ricotta, topped with sauce and bechamel.
Vegetarian
Ingredients
- 12 crepes or pasta sheets
- 2 bunches Swiss chard
- 300 g ricotta
- 1 egg
- 80 g grated cheese
- 400 g tomato sauce
- 400 g milk
- 40 g flour
- 40 g butter
- Salt, pepper and nutmeg to taste
Step-by-step
Using a different robot? Switch it here:
- Wash the chard, place it in the steamer basket with 500 g water in the mixing bowl. Set 12 min/Varoma/speed 1. Drain and squeeze out very well.
- Put the chard, ricotta, egg, half the grated cheese, salt, pepper and nutmeg in the mixing bowl. Mix 15 sec/speed 4. Set aside.
- Without washing the mixing bowl, put the milk, flour, butter, salt and nutmeg. Set 8 min/90°C/speed 4 for the béchamel.
- Fill the crepes with the vegetable mixture and roll them up.
- Arrange the cannelloni in a baking dish over a layer of tomato sauce. Cover with béchamel and the rest of the grated cheese.
- Bake at 180°C for 25 min until gratinated.
Tips
- Squeezing the chard well keeps the filling from turning watery.
- Combining tomato sauce and béchamel gives the most traditional flavor.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
