Italian Ricotta Spinach Cannelloni with Spelt Whole Wheat Pasta
Homemade cannelloni made from spelt whole wheat pasta, filled with a creamy ricotta and spinach mixture, and baked in a light tomato sauce. A nutritious vegetarian dish.
- 40 minutes (+ Ruhezeit)
- 2 servings
- Main course
- vegetarian
- antioxidant
- blood-sugar balancing
- folatreich
- supports the bones
- high in protein
- aids digestion
- vitamin-k-reich
Ingredients
- 150 g spelt whole wheat flour
- 60 g eggs
- 30 g water
- 250 g ricotta
- 400 g spinach
- 400 g tomatoes
- 50 g onion
- 3 g garlic
- 5 g extra virgin olive oil
- 30 g Parmesan
- 2.5 g salt
- 1.3 g pepper
- 0.1 piece nutmeg
Instructions
- For the pasta dough, knead spelt whole wheat flour, egg, water, and a pinch of salt into a smooth dough. Wrap in plastic wrap and let rest for 30 minutes. Then roll thin and cut into rectangles (about 10x12 cm).
- Preheat the oven to 180°C (356°F) on convection mode. Heat olive oil in a pot. Sauté onion and garlic. Add pureed tomatoes and simmer for about 10 minutes. Season with salt and pepper.
- For the filling, mix ricotta, chopped spinach, salt, pepper, and a pinch of nutmeg.
- Spread the ricotta-spinach filling over the pasta rectangles and roll them up. Place the filled cannelloni in a baking dish and cover with the tomato sauce.
- Sprinkle with grated Parmesan and bake for about 25-30 minutes until the cannelloni are cooked and golden brown.
- Serve hot.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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