Cannelloni Ricotta e Spinaci (Spinach and Ricotta Cannelloni)

Step 1

Place flour in a large bowl. Make a well in the middle of the flower and add the eggs. Mix well with your hands, until the dough comes together. Then, turn the dough out onto a flat surface and knead for 10-15 minutes, until the dough is pliable but firm. (Add additional flour if the dough seems too sticky.)

Step 2

Wrap the dough in plastic and let rest for 1 hour.

Step 3

Divide the dough into 4 even pieces. Roll each piece out on a lightly floured surface into a rectangle that is 1/16 inch thick (roughly 10x6 inches).

Step 4

Cut the rectangle into two 5 x 6 inch sheets. Set the cut pasta sheets aside on a lightly floured surface while you continue cutting the pasta.

Step 5

In a large skillet, heat olive oil. Add onion and garlic. Sauté 3-4 minutes over medium heat, until softened.

Step 6

Add spinach and sauté to remove some of the moisture. Remove the mixture from the heat and let it cool slightly.

Step 7

Once cooled, add the ricotta and Parmesan cheeses to the spinach mixture. Add the salt and pepper. Mix well.

Step 8

In a medium bowl, mix the tomato sauce and water. Set aside.

Step 9

Preheat your oven to 400F

Step 10

Spoon 2/3 of the tomato sauce into an 8x8 baking dish.

Step 11

Place 2 Tbsp of filling along the short side of each 5x6 inch rectangle sheet of pasta. Roll the pasta sheet from the filled end, creating a tube. Place it in the dish on top of the sauce, seam side down. Continue with all of the pasta sheets and filling, making one layer of cannelloni in the dish.

Step 12

Spoon the remaining tomato sauce over the cannelloini.

Step 13

Cover the dish tightly with aluminum foil and bake for 40 minutes, until the pasta is very tender. (Test by inserting a knife into one of the cannelloni.)

Step 14

Uncover the dish and top with parmesan cheese. Cook for 10 minutes longer.

Step 15

Remove the dish from the oven and let it stand, loosely covered, for 10 minutes before serving.