Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Ricotta and Spinach Cannelloni
Embrace the rich, authentic flavours of Sicily with these hearty vegetarian ricotta and spinach cannelloni — ideal for any occasion!
📖 What is it
Embrace the rich, authentic flavours of Sicily with these hearty vegetarian ricotta and spinach cannelloni — ideal for any occasion!
🛒 Ingredients
- ✓ 250 g fresh sheets of lasagne pasta
- ✓ Extra virgin olive oil, to taste
- ✓ 500 g spinach (fresh or thawed)
- ✓ 450 g sheep's ricotta
- ✓ 50 g Sicilian DOP pecorino, grated
- ✓ Half a shallot
- ✓ Salt, to taste
- ✓ Freshly ground black pepper, to taste
- ✓ 500 ml milk
- ✓ 50 g plain flour
- ✓ 50 g butter
- ✓ Nutmeg, to taste
📊 Nutritional Information
These Sicilian ricotta and spinach cannelloni are a cosy journey to the heart of the island's authentic tastes. Picture the gentle creaminess of fresh ricotta blending with the vibrant aroma of just-harvested spinach, all enveloped in a silky béchamel sauce and generously topped with sharp Sicilian pecorino, a nod to traditional island kitchens. Perfect for a relaxed Sunday lunch with family or a friendly gathering, this dish transports you straight to the warm, sunny atmosphere of Sicily.
👨🍳 Preparation
- 1
Begin by preparing the filling: gently sauté the finely chopped shallot in a splash of olive oil.
- 2
Add the spinach and cook for about 10 minutes if using thawed spinach; if fresh, extend the cooking time slightly. Season with salt and pepper to taste.
- 3
Blend the spinach until smooth using a food processor.
- 4
Combine the puréed spinach with the sheep's ricotta and grated pecorino until you achieve a creamy mixture.
- 5
To make the béchamel, bring the milk to a gentle boil in a saucepan.
- 6
In another pan, melt the butter, stir in the plain flour and cook for a couple of minutes, stirring continuously.
- 7
Pour the butter and flour mix into the hot milk, add a pinch of nutmeg, and whisk until the sauce is silky and smooth.
- 8
Spread a little béchamel over the base of a rectangular baking dish.
- 9
Fill a piping bag with the spinach mixture and pipe it along the short edge of each fresh pasta sheet.
- 10
Gently roll up each sheet to form the cannelloni and arrange them in the baking dish.
- 11
Pour over the remaining béchamel, sprinkle with pecorino, and drizzle with a little olive oil.
- 12
Bake at 180°C (fan 160°C) for about 20 minutes, until beautifully golden on top.
💡 Tips and Variations
- •
For a richer twist, stir through some grated ricotta salata or scatter shards of a local aged cheese like tuma persa to bring a delightful depth of flavour.
- •
Using a piping bag with a smooth nozzle helps fill the cannelloni neatly and evenly, making assembly a doddle and presentation spot on.
- •
The magic of this recipe lies in the soft creaminess of ricotta paired with tender spinach, striking the perfect balance between lightness and taste.
- •
To enjoy a vegan version, swap the ricotta for silken tofu blended smooth, and make your béchamel with almond milk and olive oil instead of butter; gluten-free flour works well for a celiac-friendly option.
- •
For an umami boost, lightly toast the spinach with shallots and stir in a sprinkle of nutritional yeast flakes to the filling.
- •
If you prefer a lighter touch, replace the béchamel with a cauliflower cream puréed with nutmeg and black pepper.
- •
The secret to perfection is slow, steady oven cooking at a moderate temperature — this ensures all the flavours meld beautifully without drying out.
📦 Storage
- • Once cooked, store the cannelloni in the fridge, well covered with cling film or a lid to keep them moist and prevent odours, for up to 2–3 days.
- • You can also prepare these cannelloni ahead of time, keep them wrapped and refrigerated, then bake just before serving to enjoy maximum freshness and flavour.
- • For longer storage, freeze the uncooked cannelloni individually wrapped in cling film. Defrost slowly in the fridge and bake straight from chilled for best results.
🍷 Pairing
A classic Sicilian match is a glass of Grillo from the island’s hills, whose fresh, citrusy notes complement the creamy ricotta and delicate spinach beautifully.
Alternatively, try a young, lightly aromatic Catarratto that picks up the herbaceous hints and balances perfectly with the pecorino cheese.
If you fancy a white wine from further afield, a Ligurian Vermentino or a Tuscan Vernaccia di San Gimignano offers fresh, floral bouquets that enhance the dish’s flavours splendidly.
I wholeheartedly encourage you to bring a touch of Sicily into your kitchen with these indulgent yet comforting ricotta and spinach cannelloni. They're wonderful for sharing with loved ones, whether at a family dinner or a cosy get-together with friends. Give this recipe a go — it's a delightful way to enjoy authentic Italian flavours with that homey, welcoming spirit we all love. Do let me know how you get on and share the joy of Sicilian cooking around your table!
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