I have been thinking about wanting to make this recipe for a while. However, the thing that has been holding me from making it is the fact that the Old Man does not like spinach. This is a slight problem when it is the main ingredient. So I had to come up with an idea that made the meal appealing to him. Then it dawned on me that perhaps adding Chorizo might distract him sufficiently enough to get him to try it. The idea worked better than I could have ever hoped, the Old Man actually gave the pasta the thumbs up! Success!
I am not going to try and disguise the fact that this recipe involves a lot of ingredients but my advice is to be methodical when you approach it and it will all come together. I got a little bit of help when I was piping the filling into the cannelloni shells as it made it a lot easier and less messy!
This recipe involves using a tomato puree for the base layer. I had made tomato puree from scratch a couple of weeks ago when we were inundated with tomatoes, so I used it in this recipe. Making the puree from scratch was time consuming and I am not altogether sure it was that cost effective; despite the fact it tasted good. (For those of you who are interested I have included my recipe for tomato puree at the end.)
Spinach, Chorizo and Ricotta Cannelloni
Ingredients: (Serves 4-5 people)
- 2 tbsp tomato puree or tomato pesto
- 20-25 cherry tomatoes (halved)
Pasta and Filling:
- 18-20 cannelloni shells
- 2 medium onions (diced)
- 3 garlic cloves (minced)
- 100g chorizo (diced)
- 400g fresh spinach leaves (washed)
- 250g ricotta
- ½ tsp thyme
- oil (for cooking with)
- 1 ½ oz butter
- handful plain flour
- 1pt milk
- ½ tsp freshly ground nutmeg
- handful of grated cheese (emmental or cheddar)
- black pepper
- freshly ground nutmeg
1. Preheat oven to 180C fan.
2. Spread the ingredients for the “base” on the bottom of a large ovenproof dish (I used a dish that was 20cmx30cm).
3. Now prepare the filling for your pasta. Place the onions, garlic, chorizo, thyme and oil in a large saucepan and allow to soften.
4. Add the spinach to the pan and allow to wilt down.
5. Place the ingredients from the pan, the ricotta and seasoning into a food processor and blitz until the spinach is broken down and the filling is fairly smooth.
6. Place the filling into a piping bag (I used a freezer bag that I had cut one corner off).
7. Dunk each cannelloni shell into a bowl of water before piping in some of the filling. (It was at this stage I found it helpful to have an extra pair of hands).
8. Place the filled shells on top of the base.
9. Now you need to make your sauce. Melt the butter in a saucepan, add the flour and stir until you have a paste.
10. Slowly add your milk stirring continuously so that you have a smooth lump free sauce.
11. Add the nutmeg and season well.
12. Once your sauce has thickened slightly pour over your pasta (if you are worried about it being too thick add a little more milk to your sauce).
13. Finally, scatter over the toppings before placing in the oven and cooking for 30-35 minutes.
14. I would recommend eating this with a freshly made green or tomato salad. Enjoy!
- 15-20 large tomatoes
- a glug of olive oil (for cooking with and preserving with)
1. Wash the tomatoes well, then remove the core and as many of the seeds as possible.
2. Roughly chop the tomatoes, place in a large saucepan with some olive oil, cook on a low heat for 30-45 minutes.
3. Pass the tomatoes through a sieve into a deep roasting tray.
4. Season with salt, add another glug of oil and place in an oven that you have preheated to 160C Fan for 2-3hrs until it is reduced, stirring occasionally.
5. Place in a sterilized pot and cover with some more olive oil.