Cannellonis ricotta épinards

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Cannellonis ricotta épinards. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Cannellonis ricotta épinards is one of the most well liked of recent trending foods on earth. It's appreciated by millions daily. It is easy, it's quick, it tastes delicious. Cannellonis ricotta épinards is something that I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Cannellonis ricotta épinards, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cannellonis ricotta épinards delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Cannellonis ricotta épinards using 11 ingredients and 4 steps. Here is how you can achieve that.

Une recette revisitée pour plus de légèreté 😉

Ingredients and spices that need to be Make ready to make Cannellonis ricotta épinards:

1. 12 cannellonis
2. 500 g d’épinards surgelés
3. 250 g ricotta
4. 1 gousse d’ail
5. 1 oignon
6. Lait végétal (1/2l)
7. Arrow-root (environ 3 c à s)
8. Huile d’olive
9. Sel et poivre
10. Noix de muscade
11. Chapelure sans gluten

Steps to make to make Cannellonis ricotta épinards

1. Éplucher et découper finement l’oignon et l’ail. Les faire revenir dans un peu d’huile d’olive dans une grande poêle. Ajouter les épinards surgelés. Laisser cuire sur feu moyen. Lorsque c’est cuit, ajouter la ricotta. Saler et poivrer.
2. Préparer la béchamel allégée. Mélanger l’arrow-root au lait végétal. Faire chauffer en remuant fréquemment. Le mélange va s’épaissir. Ajouter le sel, le poivre et la muscade.
3. Dans un plat à gratin, mettre une couche de béchamel dans le fond. Remplir les cannellonis avec la farce aux épinards et disposer dans le plat. Recouvrir avec le reste de béchamel. J’ai choisi de mettre de la chapelure sans gluten. On peut aussi mettre du fromage râpé éventuellement vegan ou du parmesan. Faire cuire 30 minutes à 200 degrés puis mettre le grill environ 10 minutes.
4. Bon appétit 😋

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