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–+ servings

Cannelloni with ricotta, spinach & lemon parmesan cream (served cold)

Served cold, this cannelloni with ricotta and spinach combines summery lightness with sophisticated flavor. The lemon parmesan cream brings freshness and depth to the dish, while the cool serving style makes the recipe perfect for warm days. Rounded off with toasted pine nuts and a hint of nutmeg, this vegetarian pasta dish offers a finely balanced interplay of flavors. Ideal as a light main course or elegant starter dish. Quick to prepare, easy to cook and a real treat with the right white wine!
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer, Main course
Cuisine Italian, Summer kitchen, vegetarian
Servings 2 People
Calories 520 kcal

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

Nutritional values per portion

Calories: 520kcalCarbohydrates: 45gProtein: 21gFat: 28g
Keyword Cannelloni cold, Gavi di Gavi, Lemon parmesan cream, Pasta & wine, Ricotta spinach, Summer dish, Vegetarian
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