Cannelloni with spinach

Cannelloni with ricotta and spinach

For 4 people

Ingredients for the pasta:

  • 160gr rice flour
  • 50gr potato starch
  • 15gr corn starch
  • 4gr xantana
  • 110gr of egg yolk
  • 60gr of egg white


Mix all the ingredients and let stand for 30 minutes.

Ingredients for the filling:

  • 300gr ricotta
  • 100gr cooked spinach
  • 50gr grated grana cheese
  • 1 egg yolk
  • salt, nutmeg to taste


Roll out the dough to a thickness of 1 mm and cut 4 rectangular strips measuring 5×10 cm. Blanch the strips of pasta in boiling salted water for 1 minute and spread them on a cloth to dry. Mix the filling with all the ingredients and spread it on the strips of pasta. Roll the pasta and stand the rolls upright. Glaze with béchamel and sprinkle with grated grana cheese. Broil in the oven for 10 minutes at 170°C.