Spinach & Ricotta Cannelloni Masterclass with Giuseppe Crupi
In our last episode of our Chef Recipe Series with Giuseppe Crupi, you will learn how to make a Spinach & Ricotta Cannelloni.
It is a simple dish and if you don’t have time to make fresh pasta you can buy cannelloni pasta shells. The easiest way to fill the dry cannelloni tubes is to fill a large disposable piping bag with the filling mix, trim of the tip, then squeeze the filling into the dry pasta tubes.
This baked cannelloni dish is actually better served the next day so it’s a great make-ahead meal. The ingredient amounts in this video is to make a larger dish that will serve about 6 people but Giuseppe demonstrates the method with a smaller dish, so if you’re following the amounts shown, make sure to use a large baking dish rather than the size he’s using in the video.
You can catch up on Giuseppe’s previous episodes on how to make your own pasta with Giuseppe’s Pasta Masterclass over here , Tagliatelle all’Amatriciana here and why not check out his delicious Gnocchi al Pesto here.
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- 100g semolina flour
- 400g 00′ flour
- 5 eggs
- Extra virgin olive oil
- 250g ricotta cheese
- 250g spinach
- 1 litre tomato passata
- 1 medium sized onion
- Extra virgin oliv oil
- Place the flour in a mound on a smooth work area. Creating a well in the centre. Pour the eggs into the well. Slowly pull the flour into the eggs until it is all incorporated. Add a spoon of extra virgin olive oil. Finish kneading by hand. Let the dough rest for about 1 hour in fridge, wrapped in cling film.
- If you don’t have time to make fresh pasta you can buy cannelloni pasta shells. The easiest way to fill the dry cannelloni tubes is to fill a large disposable piping bag with the filling mix, trim of the tip, then squeeze the filling into the dry pasta tubes.
- In a bowl combine mascarpone cheese, spinach, parmesan cheese, a pinch of salt, a pinch of nutmeg.
- Fry the finely sliced onion in extra virgin olive oil over a low flame until they became translucent.
- Add peeled tomatoes and some basil leaves
- Simmer until all water is absorbed and the colour of the sauce is dark orange (about 40 min.)
- Remove from heat and mix with a hand blender
- Divide the pasta in small pieces and put through a pasta roller until thin, many times from number 6 to number 1 setting on the machine. Use the semolina to prevent the dough from sticking to your hands while working.
- Roll out as many sheets of pasta as possible.
- Place 2 spoons of filling over the layer, roll the pasta over and cut it.
- Put 3-4 tablespoons of tomato sauce on the bottom of a baking dish. Place the cannelloni one close to the other (just one layer) and cover them with the tomato sauce. Add some grated parmesan cheese and cook in the oven at 190 degrees for about 45 minutes.
About Pinocchio Cookery School:
Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.
The Flavour of Italy Group includes one Cookery School, one Pinocchio restaurant in Ranelagh and one Pinocchio restaurant in Temple Bar.
The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.
Our aim is to promote the passion and knowledge of the traditions of the national and regional Italian cuisine through its courses and different initiatives.
“Here at the Italian School of Cooking we truly believe that cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.