Ricotta and Chard Cannelloni Recipe

Originally from Italy, cannelloni are a type of stuffed pasta whose recipe has been expanded and modified in the countries where they have arrived. The fillings can include meats, chicken, tuna, spinach and other vegetables. Also, we can find them made with pancakes for cannelloni, instead of pasta. Pancakes are made in different colors and flavors depending on the ingredients used.

With such a flexible recipe, we can easily experiment and create new flavors. This time, we bring you an exquisite recipe for ricotta and chard cannelloni, healthy and perfect to enjoy in a main meal. They can be served with the sauce that you like best; we have prepared a white sauce that will be delicious in combination with the other ingredients.

Do you dare to change the routine of your meals and prepare cannelloni? Stay and we will explain, in detail, the step by step so that you learn how to make ricotta and chard cannelloni. If you follow it to the letter, surely the first time you will be great.

Ingredients to make ricotta and chard cannelloni:

To prepare the pancakes

1. 2 eggs
2. 200 cubic centimeters of cow’s milk
3. 100 grams of flour
4. 1 dash of sunflower oil

for the filling

1. 400 grams of boiled chard
2. 500 grams of ricotta
3. 1 small onion
4. garlic powder
5. nutmeg
6. fine salt

For the white willow

1. 50 cubic centimeters of olive oil
2. 500 cubic centimeters of cow’s milk
3. 50 grams of butter
4. 2 tablespoons of flour
5. fine salt
6. nutmeg
7. 50 grams of grated cheese

How to make ricotta and chard cannelloni:

• Before starting with the cannelloni filling, we must make the pancakes. To do this, we mix the milk with the two eggs and the flour. If we have a mixer, it will be easier. If we don’t have it, don’t worry. We can integrate the ingredients with the help of a manual whisk and let the cannelloni dough rest for about 10 minutes before starting the preparation.
• Then, we heat a jet of sunflower oil in a frying pan and, when hot, we pour a little of the cannelloni dough and spread it over the entire surface of the frying pan, as shown in the photo.
• When we see that the mixture is detached from the pan, we turn the pan cake to the other side, so that both are evenly cooked.
• Now, we start with the filling for the ricotta and chard cannelloni. First, we sauté the chopped onion with a dash of sunflower oil, until it is transparent.
• Then, we chop the previously cooked chard and mix it well with all the other ingredients.
• Then, we spread out a pancake and put the ricotta and chard cannelloni filling on it.
• Thus, we put together all the cannelloni. Subsequently, we are going to place them in a fountain at the base of which we will pour a little white sauce. Now we will see the preparation of the sauce.
• To prepare the white sauce, we dilute the flour in cold water. Place the milk, butter, nutmeg and salt in a container. We take to the fire.
• When the butter melts, add the flour. We mix well. Once it boils, we remove the sauce. So, when it thickens, we remove it from the heat.
• Pour the white sauce and a little tomato puree over the chard and ricotta cannelloni. Finally, we sprinkle grated cheese.
• Cook the ricotta and chard cannelloni in the microwave for 10 minutes at maximum power. We can also heat them in the oven for 30 minutes.
• After some time, the ricotta and chard cannelloni will be ready for us to enjoy. To eat!