Spinach and Ricotta Cannelloni

Preparation

1. Toast the pine nuts in a dry frying pan. Mix the ricotta with the egg and 3 tbsp Parmesan, season with salt and pepper and fold in the pine nuts.
2. For the spinach, sweat one shallot and garlic in 1 tbsp olive oil until translucent, add the thawed spinach and cook until the liquid has almost evaporated. Season with salt, pepper and nutmeg and leave to cool.
3. For the tomato sauce, sweat the second shallot with the garlic in the remaining olive oil, add the tomatoes, simmer to reduce slightly and season with salt, pepper and oregano.
4. For the béchamel, melt the butter, stir in the flour and cook for 2 minutes, stirring. Gradually whisk in the milk and simmer gently for 2 minutes, then stir in 2 tbsp Parmesan and season with salt, pepper and nutmeg.
5. Preheat the oven to 225 °C (conventional). Mix the cooled spinach with the ricotta mixture and fill the cannelloni tubes, ideally using a piping bag.
6. Spread half of the tomato sauce in a greased baking dish, arrange the filled cannelloni side by side on top, cover with the remaining tomato sauce and then the béchamel, and sprinkle with the 4 tbsp Parmesan.
7. Cover with foil and bake for 15 minutes, then remove the foil and bake for another 10 minutes until the surface is nicely browned. Let it rest briefly before serving.

Drink with it

• White wine · excellent match

  Vermentino, Soave Classico or Pinot Bianco, unoaked

  Fresh acidity carries the tomato sauce and loosens up the creamy béchamel, while the gentle fruit does not push in front of the spinach and ricotta filling.

  Which wine pairs with food? A simple approach to choosing ↗

• Rosé · good match

  Dry rosé from Italy

  Red fruit and freshness pick up the tomato and stay light enough for the creamy filling.

• Pale lager · good match

  Pale lager, well chilled

  Fizz and mild bitterness cut through the cheese and béchamel without overpowering the filling.

  Pils or Helles: What's the Difference? ↗

• Red wine · good match

  Light Sangiovese or Montepulciano d'Abruzzo

  The acidity balances the tomato sauce, and the low tannin suits the mild filling.