Canneloni with spinach and ricotta

Canneloni with spinach and ricotta

Ingredients:
for 2 portions
kannellonn - 6-8 pieces,
the spinach (frozen) - 200-230 g,
ricotta - 200-230 g,
garlic - 1 clove,
Parmesan or Grano Padano cheese (it is possible any firm, well melting cheese) - 30-50 g,
olive or vegetable oil for frying,
salt,
svezhemoloty pepper
for the Bechamel sauce
flour - 15 g (1 tablespoon),
desi - 30 g + 20 g,
milk - 200 ml,
cream of 10-20% - 150-200 ml,
salt,
nutmeg

Preparation:
To prepare stuffing.
Garlic to clear, crush the flat party of wide knife or to cut lengthways on 2 halves.
In frying pan to warm a little olive or vegetable oil and to fry garlic ~ 1-2 minutes. To clean garlic from frying pan.
To lay out spinach (without defreezing) and to fry on average fire, stirring slowly, ~ 5-7 minutes. All liquid from spinach has to be evaporated. Spinach to salt, pepper, mix and remove from fire. To lay out in bowl and to cool.
To add ricotta to the cooled-down spinach and to mix (The ratio of weight of spinach and ricotta can be any, that is it is possible to take more ricotta less spinach, and vice versa).
In large amount of the boiling added some salt water to boil canneloni ~ 2-3 minutes. Accurately to shift canneloni in bowl with cold water. To prepare the Bechamel sauce.
In frying pan, on weak fire to kindle desi.
To add flour and to mix to homogeneous mass (weight has to be warm, but it is not hotter).
Thin stream to pour in milk, then cream, intensively stirring slowly, wooden spoon or scapula that lumps were not formed. Thus, gradually pouring in liquid, to heat sauce on slow fire to solidification. Thus sauce it is necessary to stir slowly constantly. Density of sauce is regulated by addition of bigger or smaller amount of milk or cream. At the end of preparation sauce to salt, add grated nutmeg and to mix.
In order that on surface of sauce the film was not formed - to put desi slice (20 g).
Preparation for roasting. To grate cheese on small grater.
On form bottom for roasting to pour a little Bechamel sauce. To take out boiled canneloni from water and to dry.
To fill with canneloni with stuffing from spinach and ricotta. To lay the stuffed canneloni in form. From above it is good to sauce. To strew with grated cheese. To bake ~ 25-30 minutes at temperature of 180 °C.
Closer to the end of roasting to include grill or to rearrange form closer to upper heating element and to allow surface to blush.
To take out ready canneloni from oven, to allow to stand ~ 7-10 minutes and to give on table.

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