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    You are in: Home / Recipes / Cannelloni With Spinach, Raisins and Pine Nuts Recipe
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    Cannelloni With Spinach, Raisins and Pine Nuts

    Cannelloni With Spinach, Raisins and Pine Nuts. Photo by pattikay in L.A.

    1/1 Photo of Cannelloni With Spinach, Raisins and Pine Nuts

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    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.

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    Units: US | Metric


    1. 1
      If 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.
    2. 2
      Transfer 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).
    3. 3
      Heat 2 T of the olive oil in a large skillet over low heat.
    4. 4
      Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
    5. 5
      Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
    6. 6
      Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
    7. 7
      Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
    8. 8
      Whisk in the flour and cook, whisking for about 2 minutes.
    9. 9
      Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
    10. 10
      Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
    11. 11
      Stir in the nutmeg and season with salt and pepper to taste.
    12. 12
      Set about 1/2 cup of the spinach mixture aside.
    13. 13
      To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
    14. 14
      Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
    15. 15
      Bring 5-6 quarts water to a boil over high heat.
    16. 16
      Place a large bowl of ice water next to the pot.
    17. 17
      Working 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.
    18. 18
      Using tongs, transfer the noodles to the ice water to stop the cooking.
    19. 19
      Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
    20. 20
      Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
    21. 21
      Pat the pasta dry with paper towels before filling it.
    22. 22
      Place 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.
    23. 23
      Starting with a long end, roll up the noodle, then cut it in half crosswise.
    24. 24
      Place the filled noodles seam side down in the prepared dish.
    25. 25
      Repeat with remaining noodles and filling.
    26. 26
      The filled noodles should fit snugly in a single layer.
    27. 27
      Stir 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.
    28. 28
      Sprinkle the cheese evenly on top.
    29. 29
      Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
    30. 30
      If you'd like the top more browned, pass the dish under the broiler for a few minutes.
    31. 31
      Let cool for a few minutes then serve straight from the baking dish.

    Ratings & Reviews:

    • on December 24, 2007


      I made this the other night and scaled it down to one and used leftover frozen, then thawed Fresh-Made Manicotti or Cannelloni Crepes Shells. I left out the rasins since my mom avoids them like a plauge haha. I really enjoyed the white sauce that went into the spinach (I used frozen by the way). The nutmeg made the sauce so amazing I feel. I also skipped the oil and used PAM cooking spray to sautee the pine nuts and garlic. I plan on making this again but using leftover turkey from our x-mas dinner tonight. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    fresh pasta

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