Inspired by: Cannelloni ricotta e spinaci
- Vata seasonOct – Dec in the north
- All year
Spinach & Ricotta Cannelloni in Light Tomato Sauce
- Serves
- 6
- Portion
- 3 tubes + sauce
- Time
- 1 h
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pasta, durum wheat (dry) | 18 cannelloni tubes | 250 g | 1250 g | |
| Spinach (palak) | 2 bunches, wilted, chopped | 400 g | 2000 g | |
| Ricotta (whole milk) | 1¾ cups | 400 g | 2000 g | |
| Parmesan (aged — small amounts) | ⅓ cup | 30 g | 150 g | |
| Nutmeg | ¼ tsp | 0.2 g | 1 g | |
| Tomato | 5, puréed (or passata) | 500 g | 2500 g | |
| Extra-virgin olive oil | 1½ tbsp | 20 g | 100 g | |
| Fennel (saunf) | ½ tsp | 1 g | 5 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | basil | 8 g | 40 g | |
| Jaggery (gur) | 1 tsp | 5 g | 25 g | |
| Rock salt (sendha namak) | 1 tsp | 5 g | 25 g |
Method
How to cook it
Step 1: Mix spinach, ricotta, half the Parmesan, nutmeg and salt; pipe into tubes.
Step 2: Sauce: warm oil with fennel; add tomato, jaggery and basil; simmer 15 minutes.
Step 3: Spread some sauce in a dish; lay cannelloni; cover with remaining sauce and Parmesan.
Step 4: Cover with foil; bake at 190 °C (375 °F) 35 minutes until the pasta is very soft.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBéchamel and mozzarella→Toricotta and light tomato
- FromGarlic→Tofennel and basil
Appears in
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