Spinach, Chicken and Ricotta with Spinach Cannelloni
Author: 
Recipe type: Pasta
 
A delicious dish to make with kids.
Ingredients
PASTA:
  • 350g strong flour
  • 80g spinach
  • 2 eggs
  • 1 Tbsp EVOO
FILLING:
  • 150g strong cheddar cheese, cubed
  • 80g parmesan cheese, cubed
  • 150g fresh baby spinach
  • 250g chicken or turkey mince
  • 500g smooth ricotta
  • 2 eggs
  • Pinch nutmeg
  • Salt and pepper to taste
  • 1 large bottle tomato passata (home made is best!)
  • Extra grated cheese
Method
PASTA
  1. Add the flour and spinach to the Thermomix bowl and mix 20 sec/sp 9. Add eggs and oil and knead 2 minutes on dough mode. Remove to a lightly floured Thermomat and knead lightly to form a flat disc. Wrap in the mat and rest in the fridge while making the filling.
FILLING
  1. Place cheeses into Thermomix bowl and crumble 5 sec/sp 8.
  2. Remove to a large bowl.
  3. Add spinach and with the help of the spatula, chop 10 sec/sp 8. Scrape down and chop for 1 – 2 more seconds.
  4. Add remaining ingredients (except passata) with the reserved cheeses and mix 15 sec/sp 4 with help of the spatula. Remove to the large bowl.
  5. Preheat oven to 180C FF.
Construction:
  1. Cut dough into 4 pieces. Keep unused pieces covered.
  2. Use pasta roller to roll 1 piece of dough out to a long thin strip (should be see through) around 10 cm wide.
  3. Pour some of the passata into a lasagne dish to cover the base.
  4. Spoon 2 Tbsp filling on short edge of pasta sheet and roll over to form a small cylinder. Cut carefully and place into dish. Repeat, placing cannelloni close together until the dish is full. Pour remaining sauce over and top with extra grated cheese. You may not use all the pasta dough.
  5. Bake for 45 minutes to an hour. Serve with a green salad.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2023/03/06/spinach-chicken-and-ricotta-with-spinach-cannelloni/