1/1 Photo of Cannelloni With Spinach, Raisins and Pine Nuts
pattikay in L.A.'s Note:
From The New Spanish Table. According to the author, though cannelloni may have their origins in Italy, they have become something of a Catalan national dish. Rather than ricotta fillings and tomato-based sauces, Catalon cannelloni dishes can be filled with fish, ground meat or spinach. No-boil lasagna noodles can be used in place of cannelloni squares. I love the raisins in this, but they're the only thing my son doesn't like about it, so go with your own best judgments about family preferences.
My Private Note
Units: US | Metric
- 2 (10 ounce) packages fresh spinach (or 16-oz frozen)
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1/4 cup pine nuts
- 7 -8 tablespoons dark raisins (or less if you prefer) or 7 -8 tablespoons golden raisins (or less if you prefer)
- 2 -3 ounces sliced ham (may also use prosciutto, but really tasty) (optional)
- coarse salt
- 3 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons flour
- 2 cups milk
- 1 pinch nutmeg
- 8 sheets fresh pasta (or no-boil lasagna noodles without curly edges)
- 1 1/4 cups grated parmesan cheese
- 1If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
- 2Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
- 3Heat 2 T of the olive oil in a large skillet over low heat.
- 4Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
- 5Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
- 6Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
- 7Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
- 8Whisk in the flour and cook, whisking for about 2 minutes.
- 9Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
- 10Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
- 11Stir in the nutmeg and season with salt and pepper to taste.
- 12Set about 1/2 cup of the spinach mixture aside.
- 13To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
- 14Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
- 15Bring 5-6 quarts water to a boil over high heat.
- 16Place a large bowl of ice water next to the pot.
- 17Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
- 18Using tongs, transfer the noodles to the ice water to stop the cooking.
- 19Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
- 20Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
- 21Pat the pasta dry with paper towels before filling it.
- 22Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
- 23Starting with a long end, roll up the noodle, then cut it in half crosswise.
- 24Place the filled noodles seam side down in the prepared dish.
- 25Repeat with remaining noodles and filling.
- 26The filled noodles should fit snugly in a single layer.
- 27Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
- 28Sprinkle the cheese evenly on top.
- 29Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
- 30If you'd like the top more browned, pass the dish under the broiler for a few minutes.
- 31Let cool for a few minutes then serve straight from the baking dish.
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Nutritional Facts for Cannelloni With Spinach, Raisins and Pine Nuts
Serving Size: 1 (381 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 550.7
- Calories from Fat 361
- Total Fat 40.1 g
- Saturated Fat 16.5 g
- Cholesterol 71.2 mg
- Sodium 664.8 mg
- Total Carbohydrate 30.2 g
- Dietary Fiber 4.4 g
- Sugars 10.4 g
- Protein 22.8 g
The following items or measurements are not included: