Spinach and ricotta canneloni

by Ed Halmagyi


  • 2 cups milk
  • 1 cup white wine
  • 2 Tbsp unsalted butter
  • 2 Tbsp plain flour
  • ½ tsp ground nutmeg
  • salt flakes and ground white pepper
  • 200ml cream
  • 150g vintage cheddar cheese, grated
  • ½ bunch basil leaves, chopped
  • 500g chopped frozen spinach, thawed and squeezed dry
  • 500g ricotta
  • 18 dried cannelloni tubes
  • ¼ bunch parsley, chopped


1 Combine the milk and wine in a small saucepan and set over a moderate heat until boiling. Mix the butter, flour and nutmeg in a medium saucepan and set over a moderate heat, cooking until thickened. Pour in the milk mixture in a steady stream, whisking constantly, and simmer until thick and smooth. Set aside.
2 Add the cream and cheddar cheese to the milk mixture and whisk until smooth. Combine the basil, spinach and ricotta in a large bowl, whisk until smooth, then season with salt and pepper. Pipe into the cannelloni tubes, then arrange these in a baking dish and cover with the cheese sauce.
3 Cover with aluminium foil, then bake for 1 hour. Remove the foil, bake for another 15 minutes, then serve with a sprinkling of parsley.

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