ezRecipe-Zee: Cooking Recipe: How to make Cannelloni With Spinach And Pine Nuts

Cannelloni With Spinach And Pine Nuts

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	November 20, 2008
Calories:	196
Serves:	5
Prep. Time:	0:00
Category:	Main Dish, Italian / Pasta / Pizza, Copy Cat / Restaurant

Ingredients:

8     ounces        spinach
2     cups          ricotta cheese
1                   egg
3/4   teaspoon      salt
1/4   teaspoon      freshly-ground black pepper
3     tablespoons   chopped toasted pine nuts
1     jar           W-S Pecorino Romano Pasta Sauce - (26 oz)
8     ounces        fresh egg pasta sheets
                    abt 4" by 6" ea, cooked till just tender
1/3   cup           grated Parmigiano-Reggiano cheese

Directions: one line for each direction. When saved the lines will be numbered.

Place the spinach, with the rinsing water still clinging to the leaves, in a fry pan over medium-high heat. Cook, stirring occasionally, until wilted, about 1 minute. Transfer the spinach to a colander and press out the moisture with the back of a spoon. Chop finely.
In a bowl, using a wooden spoon, beat together the ricotta cheese, egg, salt, pepper, pine nuts and spinach until blended. Cover and refrigerate until ready to use.
Preheat an oven to 400 degrees. Spread 1/4 cup of the pasta sauce on the bottom of a 13- by 9-inch baking dish.
On a clean work surface, lay down a sheet of pasta with the long side facing you and spread 1/4 cup of the filling across the center. Starting with the side closest to you, roll the pasta around the filling. Repeat with the remaining pasta sheets and filling. Arrange the cannelloni crosswise down the center of the baking dish. Pour 1 cup of the sauce down the center of the cannelloni and sprinkle the Parmigiano-Reggiano cheese on top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden, about 20 minutes more. Let stand for 5 minutes before serving.
Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table.
This recipe yields 5 servings.
Comments: Pine nuts add a bit of crunch to this cannelloni filling. The seeds of pine trees, pine nuts are a rich nut with a sweet flavor. To toast them, place in a dry fry pan over medium heat and stir frequently until golden. Watch carefully because pine nuts burn easily.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 5

Amount Per Serving

Calories: 196

Calories from Fat 63.1%

Total Fat

14g

Cholesterol

92mg

Sodium

452mg

Carbohydrate

Dietary Fiber

Protein

14g

Points 5

Exchanges: 1 1/2 Lean Meat

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com