FRIJE

Instructions

• 1.   Cook the pasta sheets in salted boiling water for about 6 minutes, until they become soft.
• 2.   Drain them on a cloth.
• 3.   Heat the spinach to evaporate as much liquid as possible.
• 4.   Then add 10 g of butter, salt, and pepper.
• 5.   Let it simmer over low heat for a few minutes, stirring.
• 6.   Off the heat, add the egg yolks, ricotta, 50 g of Parmesan cheese, basil, and nutmeg.
• 7.   Mix well.
• 8.   Preheat the oven to 180°C (350°F, gas mark 4).
• 9.   Heat 1 tablespoon of olive oil in a sauté pan. Sauté the chopped shallot, then add the chopped peeled tomatoes and tarragon. Season with salt and pepper.
• 10.   Let it simmer for 5 minutes over low heat.
• 11.   Fill the pasta rectangles with the spinach filling, roll them into cylinders, and place them in a buttered baking dish covered with 2/3 of the tomato sauce.
• 12.   Cover with the remaining tomato sauce, cream, and remaining Parmesan cheese.
• 13.   Bake for 15 minutes, optionally broil for 2 minutes to brown the top before serving.

Notes & Suggestions

• https://www.marmiton.org/recettes/recette_cannellonis-ricotta-epinards_28491.aspx

Nutritional information *