spinach & ricotta cannelloni

spinach & ricotta cannelloni

Hand-rolled fresh egg pasta stuffed with fresh spinach, ricotta and mint on a bed of rich tomato sauce, topped with our creamy béchamel. Fantastic!

  • how to cook
  • ingredients
  • wine suggestions
  • allergens
  • reviews

  • 1. Preheat your oven to 200°C/gas mark 6.
    2. Remove the film but leave the cannelloni in its tray. Place on a baking tray in the centre of the oven and cook for 30 minutes.
    3. Leave to stand for 2 minutes before serving.
    Be careful, the tray will be hot.
    Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

    Serving Suggestion

    Delicious with a mixed salad.

    • Spinach and ricotta filling (41%)
    • Béchamel sauce (32%)
    • Tomato sauce (11%)
    • Fresh egg pasta
    • Crunchy cheese topping


    Spinach and ricotta filling is made from: fresh spinach leaves (20%), fresh courgette, fresh milk, ricotta cheese (13%), fresh celery, fresh onion, Cheddar cheese, butter, wheat flour, fresh garlic purée, salt, sunflower oil, fresh mint, dried chilli, ground white pepper.
    Béchamel sauce is made from: milk, Cheddar cheese, butter, wheat flour, salt, white pepper.
    Crunchy cheese topping is made from: vegetarian hard cheese, pumpkin seeds, paprika.
    Tomato sauce is made from: tomatoes (57%), fresh onions, white wine, extra virgin olive oil, tomato purée, sugar, balsamic vinegar, fresh garlic purée, fresh basil, salt, ground coriander, cayenne pepper.
    Fresh egg pasta is made from: durum wheat semolina, water, egg.

  • Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

    Click here to let us know your wine suggestion.

  • This recipe contains gluten, egg, milk and celery. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
    Suitable for vegetarians.

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Beef tomatoes, fresh basil and aged balsamic salad

A wonderful partner to our Spinach and Ricotta Canelloni.

(Serves 2)

2 ripe beef tomatoes, sliced
A handful of fresh basil leaves
2 tsp balsamic vinegar (preferably aged)
2 tsp olive oil
Salt and freshly ground pepper

1. Arrange the slices of tomato on a plate and layer with basil leaves.

2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach Cannelloni.


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