How to cook the perfect spinach and ricotta cannelloni - recipe | Felicity Cloake

Fresh egg pasta stuffed with a garlicky, spinach-and-cheese filling form the bedrock of this modern classic – but what works best as the sauce: tomato or bechamel?

This is a vegetarian classic – yet, judging by an initial survey of my cookbook shelves, only in my head. Heading online, the ckbk digital library boasts precisely three results for spinach and ricotta cannelloni out of 75,000 on the site, leading me to suspect that, like balti, or General Tso’s chicken, it’s all but unknown in its apparent home country.

My Rome correspondents Rachel Roddy and Kristina Gill, however, quickly disabuse me of that notion – indeed, Roddy tells me that at her local fresh pasta shop, cannelloni di ricotta e spinaci now sell better than the classic meat filling. Gill, however, after kindly trawling through “maybe 30 books” in her more extensive collection, confirms that there are surprisingly few published recipes for it, even though The Silver Spoon, often cited as the authority on Italian cuisine, describes spinach and ricotta as the traditional filling for cannelloni.

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