Recette: Savoureux Cannellonis épinards/ricotta

Cannellonis épinards/ricotta.

Cannellonis épinards/ricotta Vous pouvez cuisiner Cannellonis épinards/ricotta utilisant 14 Ingrédients et 5 instructions. Voici comment vous cuisinez ça.

ingrédients de la recette Cannellonis épinards/ricotta

  1. Préparer of Environ 30 cannellonis.
  2. C'est 260 g of ricotta.
  3. Vous avez besoin 500 g of d’épinards hachés.
  4. C'est 1/2 of oignon.
  5. Vous avez besoin 1/2 of échalote.
  6. Préparer 2 gousses of d’ail.
  7. C'est of Parmesan.
  8. Vous avez besoin of Bouquet de basilic haché.
  9. Vous avez besoin 250 g of coulis de tomates.
  10. Préparer of Parmesan.
  11. Vous avez besoin 1 gousse of d’ail.
  12. Vous avez besoin of Sel, poivre.
  13. Préparer 150 ml of d’eau.
  14. C'est 1/2 of càc de noix de muscade.

Cannellonis épinards/ricotta pas à pas de recette

  1. Émincez l’oignon et l’échalote. Dans une poêle faites chauffer un peu d’huile d’olive et ajoutez l’oignon, l’échalote et les gousses d’ail écrasées. Puis ajoutez les épinards hachés, faites les revenir 10 à 15 min..
  2. Préchauffez votre four à 200°C. Versez les épinards dans un saladier, ajoutez la ricotta, le basilic haché (gardez en un peu pour la sauce tomate), la noix de muscade, salez et poivrez et mélangez bien le tout. Mettez la farce dans une poche à douille (cela facilitera le remplissage des cannellonis). Réservez.
  3. Préparez la sauce tomate. Dans une poêle mettez un peu d’huile d’olive et une gousse d’ail écrasées. Laissez cuire 2/3 min puis ajoutez le coulis de tomates avec le basilic haché, une cuillère à soupe de ricotta et de parmesan et un peu de sucre. Salez et poivrez. Laissez mijoter une bonne dizaine de minutes..
  4. Remplissez les cannellonis avec la farce et placez-les dans un plat. Versez les 150 ml dans le fond du plat. Puis recouvrez les cannellonis de sauce tomate et saupoudrez de parmesan..
  5. Enfournez 20/30 min et dégustez !.

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