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Cannelloni with Spinach and Pine

Nuts

Cookbook WilliamSonoma

Category Name Pasta

Servings 5 Tools

Serving

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient

8 Ounce(s) spinach, stemmed

2 Cup(s) ricotta cheese

1 egg

3/4 Teaspoon(s) salt

1/4 Teaspoon(s) freshly ground

pepper

3 Tablespoon(s chopped toasted

pine nuts

1 Jar(s) (26 oz.)

Williams-Sonoma

Pecorino

Romano Pasta

8 Ounce(s) fresh egg pasta

sheets, cut into 10

pieces, each 4 by

6 inches, and

cooked until just

tender

1/3 Cup(s) grated

Parmigiano-Regg

Method

Place the spinach, with the rinsing water still clinging to the leaves, in a fry

pan over medium-high heat. Cook, stirring occasionally, until wilted, about 1

minute. Transfer the spinach to a colander and press out the moisture with the

back of a spoon. Chop finely.



In a bowl, using a wooden spoon, beat together the ricotta cheese, egg, salt,

pepper, pine nuts and spinach until blended. Cover and refrigerate until ready

1/5/2004 6:01:21 PM Page 1 of 2 Cannelloni with Spinach and Pine Nuts
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