Beetroot & Ricotta Cannelloni
Indulge in the vibrant flavors of Beetroot & Ricotta Cannelloni, a dish that brings together earthy sweetness and creamy richness in every bite. Easy to make and visually stunning, this recipe transforms simple ingredients into a restaurant-quality meal that will impress your guests and elevate any dinner occasion. Perfect for family gatherings or cozy nights in, each forkful is a celebration of color, taste, and satisfaction.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 fresh pasta sheets
- 3 medium beetroots (about 450g)
- 1 cup ricotta cheese (250g)
- 1/2 cup grated Parmesan cheese (50g)
- 2 cups fresh spinach (60g)
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup cream or milk (120ml)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beetroots in foil and roast for 45 minutes until tender.
- In a bowl, mix ricotta, spinach, half of the Parmesan, nutmeg, salt, and pepper. Once beets are cool, peel and chop finely; fold into the ricotta mixture.
- Lay fresh pasta sheets flat, spoon filling onto one end, and roll tightly into cannelloni.
- Sauté garlic in olive oil until fragrant; add cream or milk and remaining Parmesan until melted.
- Spread some sauce at the bottom of a baking dish; place cannelloni seam-side down on top. Pour remaining sauce over; sprinkle with extra cheese. Cover with foil and bake for 25 minutes at 375°F (190°C). Uncover and bake for an additional 10 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Substitute ricotta with goat cheese for added tanginess. Add herbs like basil or thyme for extra flavor dimensions. For added crunch, sprinkle pine nuts on top before baking.