Ricotta and Spinach Cannelloni: How to Make Them

Ricotta and Spinach Cannelloni They are a symbol of Italian cuisine, a warm embrace of flavors that combines tradition and creativity.

This first course, born in family kitchens and celebrated in starred restaurants, represents the essence of conviviality.

Prepare the ricotta and spinach cannelloni It's not just cooking: it's an act of love, a journey through Italian gastronomic history.

In this guide, we reveal how to create this masterpiece using modern techniques and practical tips, without losing its authenticity.

From its origins to contemporary variations, we'll guide you step by step, with chef tips and tricks for flawless results.

Ready to get your hands dirty? Discover how to transform simple ingredients into a memorable dish.

The Origins of Cannelloni: An Italian Heritage

Cannelloni have deep roots in Italian cuisine, probably Emilian.

They date back to the 19th century, when fresh pasta became the protagonist of noble tables.

Once stuffed with meat, the ricotta and spinach cannelloni they spread as a vegetarian variant, lighter but equally tasty.

Their versatility has made them a classic, adapting to each region with different fillings and sauces.

The Emilian tradition, in particular, celebrates handmade egg pasta, an art that requires patience and precision.

++ Pasta with Genoese pesto: fresh and fragrant

According to the Italian Academy of Cuisine, cannelloni are among the most representative dishes of Italian home cooking.

Today, the ricotta and spinach cannelloni They embody a perfect balance between flavor and simplicity, loved all over the world.

The perfect ingredients: quality first

For the ricotta and spinach cannelloni, the choice of ingredients is crucial: freshness and quality make the difference.

Ricotta should be creamy, preferably sheep's milk for a stronger flavor, but cow's milk is equally good.

Fresh spinach, washed and blanched, offers a soft texture and intense flavor compared to frozen spinach.

See also: Tagliatelle with Bolognese sauce: a traditional Italian earnings opportunity.

Fresh pasta, preferably homemade, gives cannelloni a unique texture, but ready-made sheets are an excellent alternative.

A good freshly grated Parmigiano Reggiano DOP elevates the dish, while the béchamel sauce should be velvety, without lumps.

Here is a table with the doses for 4 people:

Ingredient	Amount
Fresh pasta sheets	12-14 pieces
Fresh ricotta	500 g
Fresh spinach	400 g
Grated Parmesan cheese	100 g
Bechamel sauce	500 ml
Nutmeg	to taste

Preparation step by step

Prepare the ricotta and spinach cannelloni It requires care, but the process is simpler than it seems. Let's start with spinach.

Wash 400 g of fresh spinach, blanch it for 2 minutes, drain it and squeeze it well to eliminate excess water.

Chop them finely and mix them with 500 g of ricotta, 50 g of parmesan, a pinch of nutmeg and salt.

Roll out the fresh pasta sheets (or use ready-made ones) and distribute the filling with a spoon or a piping bag.

Gently roll each sheet to form cannelloni, sealing the edges with light pressure.

Arrange them in a greased baking dish, cover them with béchamel sauce and a sprinkling of parmesan, then bake at 180°C for 25-30 minutes.

For a perfect gratin, use the grill function for the last 5 minutes, but be careful not to burn the surface.

A chef's trick?

Add a spoonful of milk to the béchamel sauce to make it more fluid and creamy.

Serve the ricotta and spinach cannelloni hot, perhaps with a drizzle of extra virgin olive oil for a finishing touch.

Modern and creative variations

Cannelloni is a versatile dish, perfect for experimentation. A vegan option? Replace the ricotta with creamed tofu and soy milk.

For a bolder flavor, add gorgonzola to the filling or toasted pine nuts for a crunchy touch.

In Campania, buffalo mozzarella is often used, which makes the cannelloni more stringy and flavorful.

Try replacing the béchamel with a fresh tomato sauce, perhaps flavored with basil and oregano.

An original idea is the “open cannelloni”: spread the filling on a sheet of pasta and fold it in half, like a giant ravioli.

These variations retain the traditional soul, but add a contemporary touch that will amaze your guests.

Tips for a Chef's Presentation

Aesthetics matter: a well-presented dish is an invitation to taste. Arrange the cannelloni in neat rows on the baking sheet.

Garnish with fresh basil leaves or a sprinkle of freshly ground black pepper for a visual contrast.

Serve on white plates to enhance the colors of the golden béchamel and the green of the spinach.

For a rustic touch, use handmade ceramic baking pans, which evoke old-fashioned kitchens.

If you're hosting a dinner party, pair the cannelloni with a glass of Vermentino, perfect for balancing the creaminess.

As Pellegrino Artusi said, “a well-presented dish is half-eaten”: take care of every detail.

The importance of tradition in modern cuisine

Why the ricotta and spinach cannelloni Do they remain a cornerstone of Italian cuisine? Because they combine simplicity and sophistication, past and present.

In 2023, a Doxa survey revealed that 68% of Italians prefer traditional first courses for special occasions.

This dish is like an old friend: familiar, yet capable of surprising every time with its versatility.

Modern cuisine embraces sustainability: use local and seasonal ingredients to reduce environmental impact.

Think of cannelloni like a painting: the pasta is the canvas, the filling is the colors, the béchamel is the brush.

Renewing tradition does not mean betraying it, but bringing it to life in new forms, with respect and creativity.

Mistakes to Avoid: The Secrets to Avoiding Mistakes

Even experienced cooks can stumble. The first mistake? Using spinach that isn't well drained: the filling becomes watery.

Don't overcook fresh pasta before filling it: just a minute in boiling water is enough to make it malleable.

Avoid bechamel sauces that are too thick: dilute them with milk for a fluid consistency that doesn't overpower the flavors.

Another mistake is to overdo it with the salt: ricotta and parmesan are already tasty, so taste the filling.

Do not overlap the cannelloni in the pan: they risk sticking together and cooking unevenly.

Finally, don't forget to cover the pan with aluminum foil for the first 15 minutes of cooking.

Cannelloni in 2025: Trends and Innovations

In 2025, Italian cuisine evolves, and ricotta and spinach cannelloni are no exception. The trend is customization.

Star chefs like Massimo Bottura offer decomposed versions, with fillings served in small spheres next to the pasta.

Technology enters the kitchen: smart ovens regulate the temperature for perfect cooking, reducing energy waste.

Plant-based diets are pushing for dairy-free alternatives, such as almond ricotta or cashew béchamel.

Health awareness is also growing: use wholemeal flour for pasta, which is rich in fibre and more digestible.

Cannelloni remain a bridge between past and future, adapting to tastes without losing their identity.

Conclusion: a dish that tells a story

THE ricotta and spinach cannelloni They are more than a dish: they are a story of family, tradition, and innovation.

Preparing them is a gesture that unites generations, a way to celebrate the beauty of Italian cuisine. Whether you're a beginner or an expert cook, this dish will bring you immense satisfaction.

We've guided you through every step, from ingredients to presentation, with practical tips and creative ideas.

Now it's your turn: turn on the oven, gather the ingredients and let the aromas fill your kitchen.

What story will you tell with your cannelloni?

Create, experiment, and most importantly, share this masterpiece with those you love.

Frequently Asked Questions

1. Can I prepare the cannelloni ahead of time?
Yes, you can assemble them and refrigerate them for up to 24 hours. Cook them immediately for optimal freshness.

2. How to prevent cannelloni from breaking?
Don't overcook the fresh pasta and handle it gently. Use a piping bag to distribute the filling evenly.

3. What is the difference between cannelloni and lasagna?
Cannelloni are stuffed pasta tubes, while lasagna is made up of layers of pasta alternating with toppings.

4. Can I freeze cannelloni?
Absolutely, freeze them raw in a covered baking dish. Cook them directly from the freezer, increasing the cooking time by 10 minutes.

Example 1: Lemon-flavored cannelloni
Add organic lemon zest to the filling for a fresh touch that balances the creaminess of the ricotta.

Example 2: Cannelloni with walnuts and honey
Stir chopped walnuts into the filling and drizzle honey over the béchamel sauce before baking for a sweet and sour contrast.