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You are here: Home / Recipes / Baking / CANNELLONI DI MAGRO

CANNELLONI DI MAGRO

June 15, 2012 By Manu 17 Comments

Cannelloni di magro

If you have read yesterday’s post, you will know that I am hosting this month’s challenge at the Daring Cooks!  I chose to challenge my fellow daring cooks to make Italian Cannelloni from scratch, including fresh pasta and sauces!  I also shared 4 different recipes with them and I am also going to share them on the blog so that all my readers can try and make them too.  So, are you ready?  Let’s start with Cannelloni di Magro, one of the 2 most classic recipes for cannelloni.  “Magro” means “lean”, but when used in a recipe it actually means “without meat”, so it is a vegetarian dish.  The filling is very simple and it is made up of spinach, ricotta and Parmigiano Reggiano.  The filled cannelloni are then covered with béchamel sauce and Parmigiano Reggiano and baked.  They are my absolute favourite!  Enjoy!

 

Ingredients (serves 4):
8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms (2/3 cup and 2 tbsp) of flour
2 bunches (500 gms – 1 lb) spinach (raw to be cleaned)
400 gms – 1 2/3 cups ricotta
120 gms – 2 cups Parmigiano Reggiano, finely grated, divided
Salt and pepper
1 pinch nutmeg
1 large egg
Béchamel sauce – as per my tutorial – made with 500 ml (2 cups) of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour

Clean and wash the spinach.  Cook them for 2 minutes in salty boiling water.  Drain them and run some cold water on them to cool it down quickly (this will help them retain a nice green colour). Keep them in the colander for 1 hour to lose the excess water.

Then squeeze them with your hands to get rid of as much liquid as possible.  Now cut them finely with a knife.  Put the ricotta in a bowl, add the minced spinach, egg, 1½ cups (85 gms/3 oz) of grated Parmigiano Reggiano, nutmeg, salt and pepper and mix until well combined.  Refrigerate until ready to use.

Put a large pot with salty water on the fire and bring to a boil.  Cook the pasta sheets in it for 1 minute.  Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).  Remove them with a slotted spoon and put them on a clean tea towel to cool down.

Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle.  Roll it over to make a cannellone.  Do so for the remaining rectangles of pasta.

Take a big enough oven dish to fit all your cannelloni tightly.  Spray it with some cooking oil (or melted butter) and pour some béchamel sauce on the bottom.  Spread it well, especially in the corners.  Put the cannelloni in the oven dish on 1 layer.

Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining  ½ cup (35 gm/1 oz) of Parmigiano Reggiano.

Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.

Cannelloni di magro
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Cannelloni di Magro

Cannelloni di magro: Italian egg pasta rolls filled with ricotta and spinach.
Course Main
Cuisine Italian
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms 2/3 cup and 2 tbsp of flour
  • 2 bunches 500 gms – 1 lb spinach (raw to be cleaned)
  • 400 gms – 1 2/3 cups ricotta
  • 120 gms – 2 cups Parmigiano Reggiano finely grated, divided
  • Salt and pepper
  • 1 pinch nutmeg
  • 1 large egg
  • Béchamel sauce – as per my tutorial – made with 500 ml 2 cups of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour

Instructions

  1. Clean and wash the spinach. Cook them for 2 minutes in salty boiling water. Drain them and run some cold water on them to cool it down quickly (this will help them retain a nice green colour). Keep them in the colander for 1 hour to lose the excess water.
  2. Then squeeze them with your hands to get rid of as much liquid as possible. Now cut them finely with a knife. Put the ricotta in a bowl, add the minced spinach, egg, 1½ cups (85 gms/3 oz) of grated Parmigiano Reggiano, nutmeg, salt and pepper and mix until well combined. Refrigerate until ready to use.
  3. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  4. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Roll it over to make a cannellone. Do so for the remaining rectangles of pasta.
  5. Take a big enough oven dish to fit all your cannelloni tightly. Spray it with some cooking oil (or melted butter) and pour some béchamel sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  6. Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining ½ cup (35 gm/1 oz) of Parmigiano Reggiano.
  7. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  8. Serve immediately.

Cannelloni di magro

Serve immediately.

Cannelloni di magro

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Related Posts:

  • CANNELLONI AL PESTO
  • CANNELLONI WITH RICOTTA, HAM AND FONTINA
  • CANNELLONI DI CARNE
  • Porcini and Taleggio Lasagne
  • Ravioli di Magro #SundaySupper

Filed Under: Baking, Daring Cooks, Events, Italian, Mains, Pasta, Special Occasions, Vegetables, Vegetarian Tagged With: bake, baking, bechamel, Cannelloni, Daring Cooks, di magro, dinner, egg pasta, eggs, Italian, lunch, pasta, ricotta, Special Occasions, spinach, Sunday, vegetables, vegetarian

« THE DARING COOKS’ JUNE 2012 CHALLENGE: CANNELLONI
CANNELLONI DI CARNE »

Comments

  1. Liz says

    June 15, 2012 at 10:08 pm

    Beautiful, Manu! My daughter would go nuts for these 🙂

    Reply
  2. Mi Vida en un Dulce says

    June 16, 2012 at 12:49 am

    It’s almost 10 am here and now I’m hungry…I want some canneloni…!!!

    Reply
  3. Shelley C says

    June 16, 2012 at 6:25 am

    Manu, you are truly amazing. Thank you so much for this wonderful, delicious and FUN challenge!! It’s always a pleasure to cook with you! 🙂

    Reply
  4. Lizzy (Good Things) says

    June 16, 2012 at 10:32 am

    Manu, your recipes are always amazing! Love your work.

    Reply
  5. suzanne Perazzini says

    June 16, 2012 at 11:39 am

    I love all this Italian food and watching you make it through the photos.

    Reply
  6. Heidi @ Food Doodles says

    June 17, 2012 at 4:37 am

    Oh my goodness, I remember having a very similar cannelloni as a kid and seeing this brought back all those delicious memories. This looks amazing 🙂

    Reply
  7. Erin @ Dinners, Dishes, and Desserts says

    June 17, 2012 at 4:48 am

    Looks incredible!! I am thinking of making something like this for Father’s Day tomorrow, great recipe!

    Reply
  8. Monkeyshines says

    June 17, 2012 at 7:25 am

    Thanks for a great challenge, your cannelloni di magro look wonderful!

    Reply
  9. Jennifer says

    June 17, 2012 at 9:30 am

    Wow! This looks completely amazing!! So, wonderful. Maybe I’ll be brave and try this “from scratch” idea. Thank you for sharing.

    Reply
  10. sara says

    June 17, 2012 at 12:57 pm

    Wow, these cannelloni look incredible! Love the filling and the creamy sauce on top…so good!

    Reply
  11. Tara Noland says

    June 18, 2012 at 6:38 am

    This looks fabulous and I am going to add it to my Mouth Watering Mondays post tomorrow. Come on over to see at http://www.noshingwiththenolands.com Cheers, Tara

    Reply
  12. Vicky says

    June 29, 2012 at 1:27 am

    Thanks for an awesome daring cooks challenge! I made this recipe and it was AMAZING – the pasta literally melts in your mouth!

    Reply
  13. Antonia says

    March 15, 2016 at 4:56 am

    The cannelloni became really good. I used less parmigiana out of personal choose and the rest of the recipes I followed . Very delicious! Thank you for this wonderful recipe! Essay to follow and quick taking in concise ration it is oven backed dish.

    Thank you and have a good evening,

    Antonia

    Reply

Trackbacks

  1. Mouth Watering Mondays | | Noshing With The NolandsNoshing With The Nolands says:
    June 18, 2012 at 11:17 pm

    […] Kitchen – Jalapeno Popper Dip By USMasala – Sweet Cucumber Cocktail by MJ’s Kitchen – Cannelloni Di Magro by Manu’s Menu – Crisp Zucchini Medallions by 30 Pounds of Apples This entry was […]

    Reply
  2. Daring Cooks June 2012 – Cannelloni with Spinach Ricotta Filling - avocadopesto says:
    June 27, 2012 at 6:02 am

    […] This month’s daring cooks challenge was to make cannelloni from scratch, including fresh pasta and sauces. In the US cannelloni is erroneously referred to as manicotti which is actually a pre rolled dinner crepe as opposed pre rolled pasta. However you call it the dish required you to make an egg pasta from scratch, divide the dough into 12 pieces and roll each piece through the pasta machine into a long rectangle. Each pasta piece is then filled, rolled up, placed in a baking pan and topped with the sauce and cheese. Meat and vegetarian sauce recipes were provided and since D and I have essentially cut meat entirely from our diet I went with the vegetarian option. […]

    Reply
  3. Christmas 2018 Round Up says:
    December 17, 2018 at 7:51 pm

    […] Cannelloni di Magro […]

    Reply
  4. Christmas 2019 Round-Up says:
    December 23, 2019 at 8:11 pm

    […] Cannelloni di Magro […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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