Homemade Spinach Cannelloni: A Hearty Italian Delight with a Fresh Twist
There’s something truly special about coming home after a wonderful getaway, especially when it reignites your passion for cooking. My husband and I recently enjoyed a fantastic weekend in San Francisco – a city I hadn’t visited since my teenage years. It was just as enchanting as I remembered, filled with incredible sights, delicious food, and a much-needed break from daily responsibilities. Those few days of pure relaxation were absolutely amazing, and honestly, I wasn’t ready to leave the beautiful Californian coast!
However, despite the allure of vacation, a part of me always longs to return to my kitchen, to the familiar rhythm of creating nourishing meals for my family. And, of course, to see my seven-year-old, who I missed dearly! After a four-day hiatus, the desire to cook again was strong, and making fresh pasta was at the top of my culinary wishlist. Last week, I shared a recipe for homemade ravioli with you, showcasing the versatility of homemade pasta. Today, we’re diving into another classic: homemade cannelloni, crafted with a vibrant and nutritious spinach pasta.
Why Choose Homemade Spinach Pasta for Your Cannelloni?
While making pasta from scratch might seem daunting, especially adding a vegetable like spinach, the process is surprisingly manageable and incredibly rewarding. The extra step of wilting and chopping the spinach is minimal compared to the incredible flavor, vibrant color, and added nutritional value it brings to your dish. This isn’t just about making pasta; it’s about elevating a classic Italian meal into a truly gourmet experience right in your home kitchen. The beautiful green hue of the spinach pasta makes the dish visually appealing, perfect for impressing guests or simply brightening up your family dinner table.
Moreover, homemade pasta has an undeniable texture and freshness that store-bought, dried tubes simply cannot replicate. The soft, tender bite of fresh pasta, perfectly rolled and shaped, creates a foundation that truly allows the rich filling and savory sauce to shine. This particular spinach pasta dough recipe is incredibly versatile. You could easily adapt it to make other pasta shapes, such as ravioli, fettuccine, or even lasagna sheets, making it a fantastic staple in your homemade pasta repertoire. Experiment with different colors and flavors by incorporating other vegetables like beet puree for a beautiful red hue or carrot puree for a subtle sweetness and orange color.
The Hearty Sausage and Cheese Filling
For this cannelloni recipe, I opted for a robust and flavorful sausage and cheese filling. The savory notes of browned Italian sausage perfectly complement the fresh, earthy spinach pasta. When combined with creamy ricotta, rich mozzarella, a hint of garlic, and a touch of salt and pepper, it creates a harmonious balance of textures and tastes. This filling is incredibly satisfying and provides a comforting heartiness that makes this dish an ideal choice for a weekend dinner or a special family gathering. The combination of different cheeses ensures a wonderfully gooey and melty center that oozes with flavor in every bite. If you prefer a vegetarian option, consider using sautéed mushrooms, finely diced roasted vegetables, or a blend of extra spinach and herbs as a substitute for the sausage. The versatility of this filling means you can tailor it to your dietary preferences without compromising on flavor.
Choosing the Perfect Sauce and Accompaniments
While I chose a classic marinara sauce to top these cannelloni, believing its bright, acidic notes perfectly cut through the richness of the sausage and cheese, don’t feel limited. The beauty of homemade cannelloni lies in its adaptability. You could certainly experiment with other sauces:
- Creamy Béchamel: A classic white sauce would add a luxurious, velvety texture and milder flavor, allowing the pasta and filling to take center stage even more.
- Rose Sauce: A blend of marinara and cream sauce offers the best of both worlds – a touch of acidity with a creamy finish.
- Pesto Cream Sauce: For a fresh, herbaceous twist, a light pesto cream sauce could be a delightful alternative.
- Spicy Arrabiata: If you enjoy a kick, a spicy marinara would add an exciting dimension to the dish.
- Mushroom Cream Sauce: Earthy and rich, a mushroom-based cream sauce can deepen the umami flavors of the dish.
Once baked to bubbling perfection, these cannelloni truly become a masterpiece. Serve them warm, perhaps with a sprinkle of extra Parmesan cheese, a side of crusty garlic bread to soak up all that delicious sauce, and a fresh green salad to complete the meal. A glass of medium-bodied red wine, like a Chianti or a Sangiovese, would also perfectly complement the rich flavors. This dish is definitely worth the extra effort compared to using store-bought dried pasta tubes. It’s a wonderful weekend meal, and the entire family can even get involved in the preparation, from mixing the filling to rolling the pasta, making it a fun and memorable culinary experience.
Mastering Homemade Spinach Pasta: Tips for Success
Creating your own spinach pasta might sound like a chef-level task, but with a few simple tips, you’ll find it surprisingly accessible and enjoyable. The key to perfect pasta is starting with the right consistency for your dough. When adding the pureed spinach and eggs to the flour, begin incorporating the flour gradually. This allows you to control the hydration. If the dough feels too dry during kneading, add water a teaspoon at a time. Conversely, if it’s too sticky, dust with a little more flour until it reaches a smooth, elastic texture. Kneading is essential for developing the gluten, which gives pasta its characteristic chewiness – aim for at least 8-10 minutes of consistent kneading to achieve that perfect elasticity.
The resting period for the dough is not to be skipped! Covering the dough with a damp cloth or plastic wrap and letting it rest at room temperature for at least 30 minutes allows the gluten to relax, making the dough much easier to roll out thinly without tearing. For rolling, a pasta machine is a fantastic investment if you plan to make pasta regularly, as it ensures consistent thickness. However, a rolling pin and some elbow grease work just as well – just aim for a thickness slightly greater than what you’d use for traditional ravioli or linguini. Uniform 4-inch squares are important for evenly sized cannelloni, so take your time with this step, using a ruler and a pastry wheel or knife for clean cuts. Don’t be afraid to re-roll scraps; just gather them gently, knead briefly, and let them rest again before rolling.
When pre-cooking the pasta sheets, remember they only need to be par-cooked, not fully cooked, as they will finish baking in the oven. This quick blanching (2-3 minutes) ensures they are pliable enough to roll without breaking and prevents them from becoming mushy later. Immediately transferring them to an ice bath stops the cooking process and prevents them from sticking together. Once filled and rolled, arranging the cannelloni snugly in your baking dish helps them hold their shape and keeps the filling intact as they bake. These small details contribute to a truly spectacular homemade cannelloni that will become a cherished recipe in your home, bringing the taste of authentic Italian cuisine to your family table.
Cannelloni with Spinach Pasta
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Ingredients
Pasta
- 6 oz baby spinach, stems removed and thoroughly washed
- 2 large eggs, room temperature for best results
- 10 oz all-purpose flour, plus more for dusting
Filling
- 10 oz Italian sausage, mild or hot, browned and crumbled, excess grease drained
- 1 large egg, lightly beaten, acts as a binder
- 2 cloves garlic, freshly grated for maximum flavor
- 11/2 cup ricotta cheese, full-fat or part-skim
- 2/3 cup shredded Mozzarella cheese, plus extra for topping
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground for best flavor
- Marinara sauce, about 3 cups, homemade or good quality store-bought
Instructions
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To prepare the spinach pasta: In a large pot, add about 1/2 cup of water and bring it to a rolling boil over medium-high heat. Add the cleaned baby spinach leaves and cook until they are completely wilted, turning them frequently with tongs. This usually takes about 1-2 minutes. Immediately drain the spinach and transfer it to a bowl of ice water to stop the cooking process and preserve its vibrant green color.
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Once cooled, thoroughly drain the spinach and squeeze out as much water as possible. It’s crucial to remove excess moisture to ensure the pasta dough isn’t too wet. Form the squeezed spinach into a compact ball. Place it on a cutting board and slice it thinly in one direction, then rotate and slice in the other direction, effectively finely chopping it.
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Transfer the finely chopped spinach to a food processor. Add the two large eggs and process until the mixture is very fine and smooth, almost like a puree. This ensures even distribution of spinach throughout the pasta dough.
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In a large mixing bowl, create a mound with the all-purpose flour. Make a well (a hollow space) in the center of the flour. Pour the pureed spinach and egg mixture into this well. Using a fork, gradually start incorporating the flour from the edges into the wet mixture in the center, slowly widening the well as you mix. Rotate the bowl as you go to ensure all flour is gradually incorporated.
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Once the mixture begins to form large, shaggy clumps, it’s time to start kneading. Use your hands to bring all the flour and wet ingredients together in the bowl until a rough ball of dough forms. Transfer the dough to a clean, lightly floured surface (such as a wooden board or countertop). Continue kneading the dough for about 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. If the dough feels too dry, add water a teaspoon at a time; if too sticky, add a little more flour. The dough should be firm but pliable.
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Cover the kneaded dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out thinly without tearing.
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Meanwhile, prepare the cannelloni filling: In a medium bowl, combine the browned and crumbled Italian sausage, the beaten egg, grated garlic, ricotta cheese, shredded mozzarella cheese, salt, and black pepper. Mix all the ingredients thoroughly until they are well blended and evenly distributed. Cover the filling and store it in the refrigerator until you are ready to assemble the cannelloni.
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Preheat your oven to 375°F (190°C). Prepare a 13×9 inch baking dish by lightly greasing it or spreading a thin layer of marinara sauce on the bottom.
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Divide the rested pasta dough into four equal portions. Working with one portion at a time (keep the others covered), roll out the dough using a pasta machine or a rolling pin. Roll it into thin sheets, aiming for a thickness that is slightly thicker than what you would use for traditional ravioli or linguine, but still thin enough to be pliable.
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Once rolled, cut the pasta sheets into approximately 4-inch squares. You should yield around 18-20 squares from the entire batch of dough.
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Bring a large pot of salted water to a boil. Cook the pasta squares in small batches for only 2-3 minutes. The goal is to par-cook them (about halfway cooked) so they are pliable but not fully cooked. Immediately transfer the cooked squares to a bowl of ice water to stop the cooking, then drain well and lay them on a clean towel to dry slightly.
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To assemble the cannelloni: Lay each pasta square flat. Place about 1/4 cup of the prepared filling onto each square. Carefully roll each square tightly closed, ensuring the filling is compacted inside. Arrange the rolled cannelloni seam-side down in your prepared 13×9 inch baking dish. Continue until all pasta squares are filled and arranged.
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Generously cover the arranged cannelloni with your marinara sauce. Ensure all pasta is coated to prevent drying during baking. Bake for 30 minutes in the preheated oven, or until the sauce is bubbling, the cheese is melted and golden, and the cannelloni are heated through.
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Allow the baked cannelloni to cool slightly for 5-10 minutes before serving. This helps the dish set and makes it easier to portion. If desired, sprinkle with additional freshly grated Parmesan cheese before serving for an extra burst of flavor. Enjoy this homemade Italian masterpiece!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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