800 g Fresh Vannella Ricotta Cheese
4 Large Bunches English Spinach - Boiled in salted water, drained and finely chopped
1 Egg Kangaroo Valley Pastured
1 Box Egg Cannelloni
½ tsp Grounded Nutmeg
100 g Grated Grana Padano
2 tbsp Pine Nuts
60 g Lard Ass Butter
60 g Flour
Olsson's Salt and pepper
Preheat oven to 180C.
To make Béchamel (see below).
In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg, Grana Padano cheese, stir well. Fill the cannelloni with the ricotta mix. (12-16 pieces).
In a large baking tray, place ½ of the Béchamel and spread evenly.
Place the cannelloni on top of it and then cover the cannelloni with the remaining béchamel. Then add the fresh basil sauce on top of it and spread evenly and sprinkle the pine nuts on top.
Bake in the oven for 20 minutes. Allow resting 5 minutes before serving.
Add milk to a pot and bring to the boil.
In a separate pot place butter and heat gently to melt. Add flour and cook over low heat for a few minutes.
Once milk is boiling, transfer a little at the time to the butter mixture whisking at all times to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve before using.
Paired with R. Paulazzo Pinot Grigio 2021 - Naked Wines
Recipe by Luca Ciano