Gluten-free cannelloni with ricotta and baby spinach

Gluten-free cannelloni with ricotta and baby spinach

Tags: Pasta Starter Italian cuisine Vegetarian

Recipe for around 15 cannelloni. 

Ingredients

500 g
4
eggs
40 g
egg yolk
20 ml
extra virgin olive oil
30 ml
water
For the filling:
400 g
ricotta cheese
150 g
Parmesan cheese, grated
200 g
baby spinach
as desired
salt and pepper
For the béchamel:
80 g
80 g
butter
1 litre
milk
2 pinches
salt
as desired
pepper
Tomato-creme:
Made by cooking tomato sauce as normal, which is then sieved.

Preparation

To make the bechamel sauce

 

Heat the Rice Flour and butter in a saucepan. Dissolve and create the classic roux.

 

Bring the milk to boil in another saucepan.

 

When both are ready, turn off the heat and mix them together, then return a low heat and continue to whisk until the sauce is smooth with no lumps.

 

When the sauce has thickened, remove it from the heat, season with salt and pepper, cover the surface of the sauce with cling film and leave to cool.

 

To make the filling

 

Squeeze the spinach to remove excess liquid, then finely chop. Put in a bowl with the ricotta and season with salt and pepper. Stir until all ingredients are thoroughly combined and the mixture is soft.

 

Put the mixture in a piping bag and chill in the refrigerator.

 

To assemble the cannelloni 

 

Sieve the Schär Food Service Mix Flour into a bowl, add the eggs and egg yolks and mix energetically. Add the oil and the water, and continue to knead for at least 5 - 6 minutes. The dough should be well-kneaded, smooth and springy. When ready, wrap in cling film and leave to rest at room temperature for 30 - 40 minutes. 

 

Dust the worktop with Schär Rice Flour and roll the dough out very thinly.

 

Cut the dough into squares of equal size, pipe the filling on to the centre of each piece of dough using a piping bag, and bring the ends up over the filling to seal. Repeat this procedure to make the other cannelloni.

 

Spread 2 - 3 ladlefuls of bechamel sauce in the bottom of a baking dish, arrange the cannelloni on top and cover with more bechamel sauce, the tomato cream and a dusting of parmesan cheese.

 

Bake in a preheated static oven. When baked, leave the cannelloni to rest before serving.

 

Chef's tip: 

 

Serve a jug of hot bechamel sauce beside each plate for guests to pour just before eating. This makes the cannelloni tastier and more succulent.