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Mushroom Spinach Ricotta Cannelloni

Mushroom Spinach Ricotta Cannelloni

Although we served this recipe as a starter, it could easily be the main course, if you increase the quantities. The trickiest part is stuffing the cannelloni shells with the mixture of mushrooms, spinach and cheese. Serve hot with a small side salad.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Starter Course
Servings 4 people (as a starter)

Ingredients
  

  • 8 Cannelloni Tubes
  • 800 g (3.5 cups) Mixed mushrooms
  • 200 g (2/3 cup) Spinach
  • 200 g (2/3 cup) Ricotta
  • 50 ml (4 tbsp) Vegetable stock
  • 100 g (1/3 cup) Parmesan finely grated
  • 150 g (1/2 cup) Unsalted Butter
  • 50 ml (4 tbsp) Red wine
  • Nutmeg grated
  • 2 Avocadoes
  • 2 large Ripe tomatoes

Instructions
 

  • Slice the mushrooms very thinly and sauté with a little oil.
  • Add the red wine and continue cooking until the wine has evaporated and the mushrooms are soft, then season with salt and pepper and set aside to cool.
  • Blanch the spinach in boiling salted water for a few minutes and then cool immediately in iced water before chopping it finely.
  • Mix the mushrooms with the chopped spinach, grated parmesan and ricotta.
  • Season with salt and pepper and a pinch of nutmeg.
  • Put the mixture into a piping bag.
  • Bring a pan of salted water to the boil and cook the cannelloni tubes until al dente, then refresh in iced water and drain.
  • Coat the pasta tubes lightly in a little oil to prevent them sticking together.
  • Using the piping bag fill each tube with the mushroom and spinach mixture and place in a buttered dish, add the stock and cover with foil.
  • To make the sauce bring the butter to the boil and cook until it turns a deep golden colour and takes on a nutty smell, then strain and set aside to cool.
  • Bake the cannelloni in a pre-heated oven at 180C (350F) for 10 – 12 minutes, then remove the foil and grate over some extra parmesan.
  • Return to the oven and place under a hot grill until golden.
  • Finely chop the tomatoes and avocado and then season with salt and pepper and a little French dressing.
  • Place 2 cannelloni on each plate, grate over a little parmesan, drizzle over the warm butter sauce and dress the plate with the avocado and tomato salad.
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