Mediterranean freshness meets creamy filling – a summer hit from the oven
A cold pasta dish like this combines creamy ricotta, aromatic spinach leaves and a refreshing lemon-parmesan cream to create a summery delight. The cannelloni are filled in the classic way, gently cooked and then served cold – a perfect dish for hot days that also makes a visual impression. Ideal as a starter or light main course for a Mediterranean-inspired menu.
Ideal wine accompaniment: Gavi di Gavi DOCG (Piedmont, Italy)
The Gavi di Gavi from Piedmont impresses with fine citrus fruit, subtle herbal notes and a lively freshness that goes perfectly with the lemony cream and mild ricotta. Its mineral tension picks up on the salty Parmesan spice, while its elegant structure is not dominated by the delicate filling. The delicate balance of fruit, acidity and finesse makes it the ideal accompaniment for cold, aromatically delicate dishes such as this one.
Further wine recommendations
1. Vermentino di Sardegna DOC (Sardinia, Italy)
This Vermentino impresses with floral aromas, fine herbal spice and a salty freshness that goes perfectly with the lemony Parmesan cream. Its lively acidity invigorates the palate and provides an ideal contrast to the creaminess of the filling. The hint of Mediterranean herbs and citrus notes in the wine are elegantly reflected in the dish.
2. Soave Classico DOC (Veneto, Italy)
An elegant white wine with fine minerality and notes of almond, peach and citrus fruit. The floral nuances harmonize with the freshness of ricotta and lemon, while the subtle body does not work against the dish but supports it structurally. A classic of fine Italian cuisine.
3. Côtes de Provence Rosé AOC (Provence, France)
A high-quality rosé with notes of strawberry, pink grapefruit and herbs of Provence. Its dryness and freshness provide an invigorating counterpoint to the soft texture of the cannelloni. The delicate fruity aromas combine seamlessly with the lemony sauce and spinach.
4th Albariño DO (Rías Baixas, Spain)
Fresh, maritime and with a salty minerality, this Spanish white wine scores highly. The crisp acidity of the Albariño supports the citrus notes of the Parmesan cream, while its tropical fruit aromas add a playful nuance to the otherwise herbaceous and spicy dish. A great match for cold pasta dishes.
5. Pinot Blanc AOC Alsace (Alsace, France)
The Alsatian Pinot Blanc has apple and pear notes, accompanied by a hint of citrus and a mineral undertone. With its moderate acidity and smooth texture, it is a discreet but very elegant partner. It delicately complements the spinach and ricotta filling and emphasizes the freshness of the lemon cream.
The recipe:
Cannelloni with ricotta, spinach & lemon parmesan cream (served cold)
Cooking utensils
- 1 Casserole dish
- 1 Cooking pot
- 1 Sieve
- 1 Pan
- 1 Grater
- 1 Blender or mixer
Ingredients
For the filling:
- 250 g Ricotta
- 150 g Spinach leaves fresh or frozen, well expressed
- 1 small clove of garlic finely chopped
- Salt Pepper, nutmeg
- 6-8 Cannelloni tubes uncooked
For the lemon parmesan cream:
- 150 ml Cream
- 40 g freshly grated Parmesan cheese
- Zest and juice of ½ organic lemon
- 1 Tbsp olive oil
To serve:
- Freshly ground pepper
- Optional: chopped parsley or basil
Preparation
Prepare the filling:
- Briefly steam the spinach in a little water, squeeze well and chop finely
- Mix the ricotta, spinach, garlic and spices well
- Fill the cannelloni with a teaspoon or piping bag
Cook the cannelloni:
- Place the filled tubes next to each other in a lightly greased baking dish
- Cover with a little water or stock, cover and cook at 180 °C for approx. 30 minutes
- Then leave to cool completely
Prepare the lemon parmesan cream:
- Heat the cream, stir in the Parmesan, season with lemon zest, lemon juice and olive oil
- Finely puree the sauce and chill
Dressing:
- Slice the cold cannelloni or serve whole
- Garnish with the lemon cream and sprinkle with pepper
Recommended side dishes:
- Toasted ciabatta with olive oil
- Tomato carpaccio with balsamic vinegar
- Lamb’s lettuce with lemon vinaigrette
