This video will show you how to make Spinach Cannelloni follow along with the video there is also a shopping list of ingredients needed listed below.
Feel free to leave a comment suggesting something for me to cook or any changes you can recommend to the recipe.
Ingredient List:
2-1 pasta dough
200g or 2 parts flour
100g or 1 part fresh spinach
filling
375g ricotta cheese
125g spinach (chopped)
1 whole egg
2 tablespoons garlic puree
salt and pepper to taste
25g flour if needed to thicken
sauce
500g passata
dried herbs of choice
250g grated cheese to top
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Hey guys peppy here this week we are making fresh pasta canalon or if you alter the recipe slightly you could use this exact recipe to make ravioli good morning Cory what you Want now being honest with this recipe it is a one where you do as I say and not how I did as I did make a few mistakes along the way now to start we are of course going to need some pasta now for this you can of course use pre-made canalone tubes
Pre-made lasagna sheets but me being me wanted to go the extra step by making one of my favorite fresh pastas and that is the two ingredient spinach pasta now if you’ve been here a while you may have seen that I’ve already done a video on this already so here I’m just
Going to do a quick rundown now to start you want to be combining 200 g of flour and 100 G of spinach in a food processor now the great thing about this recipe is it’s done by weight so you can do it in any weight conversion you need you just
Basically start with how much you need and then you just divide it into thirds two3 is obviously going to be your flour and 1/3 is going to be your Spinach now with my Hefty pile of spinach you may be thinking that looks a lot for 100 G and yes you are right that is indeed 200 g of spinach but any leftover pasta can be chilled or frozen down then you want to blend your spinach and flour until it comes together
Forming a ball now if it’s still a little bit sticky that’s fine as we need to knead it like you would for normal pasta on a flowed worktop now you want to knead this until it’s smooth and springs back when lightly pressed with a finger then cover
And let rest either at room temperature or in the fridge for around an Hour now for the filling I’m using my food processor again as it’s already dirty but you can simply use a bowl you want to combine 275 G of ricotta cheese with 175 G of spinach if you’re doing this in a bowl you will require to chop the spinach before adding it and then
You want to add one whole egg 2 tbsp of garlic puree and salt and pepper to taste now if it is a little bit loose you can add in 25 G or so of flour and then mix together until it is semi firm now if you have a large enough
Piping Bag you can add it to a Piping Bag for ease if not you just spoon it in later now I’m going for the Piping Bag and spooning because I didn’t realize how small my Piping Bag was then you just want to let this chill before using
Once your pasta has rested comes the rolling part now to make life easier I’m splitting my ball of pasta into eight but remember I am using double so if you are just using the 100 and 200 g just split it into four then you want to start with your
Roller on the largest setting mine is on one and then I’m going all the way down to five passing it through twice per sheet now once you got it thin enough to your sheet or around 1 mm if you are rolling by hand you want to then lightly
Flour to stop them sticking to the roller or each other when stacked then you want to roughly eyeball or even if you’re feeling fancy measure them into squares and then lay them together in a stack as for the scraps I’m trimming off I’m going to be turning
That into a bowl and putting in the freezer for later use now to prepare your canal you want to grease your pan you want to use now this will help with the prevention of sticking now I did forget to do this and I did regret it later
On then you want to pre-cook your pasta sheets for around 1 minute in boiling water I did skip this step because you need to dry your sheets and my kitchen paper is fresh out and my tea towels do not absorb any water which is really annoying so this will result in a softer
Canalone at the end but you can skip the pre-cooking but they will be a lot firmer then either using the Piping Bag or a spoon you want to place some filling along the edge of the pasta and roll up to cover and then place on your definitely greased baking
Pan then you want to make a quick sauce using some dry herbs like oregano basil then add that to 500 G of Pata and then gently heat to infuse the flavors and pour over your pasta then top with some grated cheese now I went a little bit
Overboard and then bake for 20 minutes at 200° C or 400 F until the cheese has melted now I did overdo mine slightly as I’m still getting used to this oven and I’m sure it is actually cooking slightly above the temperature I set it to so my cheese did get a little bit
Crispy And there you have it spinach and spinach rotta stuffed spinach canalon how many times can I say spinach in a sentence now in my personal time I want to revisit this recipe and try it again as to be 100% honest I was not entirely pleased how this came out but we all
Fumble in the kitchen sometimes now as I scrape this out of the dish and prep it for dinner that does wrap up this week’s video now if you like what you saw let me know down below with a like like and a comment if you are new here feel free
To subscribe for free weekly cooking content and I will see you all again next week where I hopefully don’t fumble the recipe thanks for Watching