Spinach and almond cannelloni - VeggieBoards
Forum Jump: 
  • 2 Post By elsie182
Thread Tools
#1 Old 05-25-2014, 01:01 PM
Veggie Regular
elsie182's Avatar
Join Date: Jul 2013
Location: Sweden
Posts: 269
Spinach and almond cannelloni

I made this dish for Mother's day, and it was widely appreciated. The filling is has a mild flavor and rich, creamy texture which I think complements well with the slightly acidic sauce.

Suitable for: a vegetarian diet

serves 6-8

300 g cannelloni tubes
large handful grated parmesan cheese
salt, pepper, olive oil

600 g spinach
150 g almonds
1 onion
250 g ricotta
large handful grated parmesan
lots of thyme (I used fresh, but I'm sure dried would work too)
½ tsp freshly graded nutmeg
zest of ½ lemon

Tomato sauce
400 g (one can) finely crushed tomatoes or passata
1 onion
3 cloves garlic
plenty of oregano
80 ml cream
1-2 tbsp tomato purée
½ cube vegetable bouillon

[B] Method [B]
Heat oven to 200°C

Finely chop the onions for the filling and sizzle in some olive oil until quite soft. Grind almonds to a powder using a food processor. Grate nutmeg, lemon zest and parmesan cheese. Finely chop thyme.
Discard some excess water from the spinach, then add to the onions along with nutmeg, zest, thyme, salt, pepper and almonds. Continue to cook until the mixture is drier.
Remove from heat. Add ricotta and parmesan, adjust seasoning to taste.

Finely chop onion and garlic for the tomato sauce. Sizzle in olive oil until soft, then add tomato purée, crushed tomatoes, bouillon, oregano and some water. Let simmer for a while, then add cream and adjust seasoning to taste.

Pour half the tomato sauce into a large, ovenproof dish. Fill cannelloni tubes with spinach filling using a piping bag (or anything else you prefer). Arrange them on top of the sauce.

Pour over remaining sauce (you may need to add some water to thin it out) and sprinkle over generously with parmesan. Bake for 20-30 minutes, or until the pasta is cooked (use a fork to see if the bottom of a cannelloni feels soft)

- Some of the measures are quite rough.
- I used dairy products, but you could probably make this vegan by using plant based alternatives to the cream and cheese.
Attached Thumbnails
Click image for larger version

Name:	bild-10.jpg
Views:	290
Size:	332.9 KB
ID:	1865  
Werewolf Girl and LedBoots like this.

Last edited by elsie182; 05-26-2014 at 07:16 AM.
elsie182 is offline  
Sponsored Links

Quick Reply

Register Now

In order to be able to post messages on the VeggieBoards forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Please enter a password for your user account. Note that passwords are case-sensitive.
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:


Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page

Forum Jump: 

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off