How to Cook the Perfect Spinach and Ricotta Cannelloni

theguardian.com

Annemarie

subheading: For the pasta (or use 250g fresh egg lasagne sheets):

170g ‘00’ flour

80g semolina flour

1 big pinch salt

2 large eggs plus 1 egg yolk

subheading: For the sauce:

1 tbsp olive oil

1 onion, peeled and cut in half

1 carrot, cut in half lengthways

1 celery stick, cut in half

800g tinned plum tomatoes

1 small bunch basil

Dash of balsamic vinegar, or ½ tsp sugar and a dash of wine vinegar

subheading: For the filling:

250g fresh mature spinach, or 140g defrosted leaf spinach

1 tbsp butter

1 small garlic clove, peeled and crushed

175g fresh ricotta

30g Italian hard cheese, grated

Nutmeg

Directions at theguardian.com

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