Dievole's blog

Recipe of the month: Spelt Cannelloni

For our recipe of the month this June, Dievole’s Chef Monika Filipinska teaches us how to make this classic home-made pasta filled with fresh ricotta and greens, but updated by using spelt flour. Making Canelloni takes a little bit of preparation because they involve making pasta, filling and two sauces, but the taste is worth it in the end. Double the recipe if you want to freeze some portions for later. If you follow our illustrated recipe it’s quite easy, just set aside enough time (about 1.5 hours). Your guests will be very impressed!

Illustrated recipe

CannelloniENG

Download a printable version of the illustrated recipe for Spelt Cannelloni in English and Italian

Ingredients for Spelt Cannelloni

(serves 6)

For the pasta:

  • 250 g spelt flour
  • 250 g “00” flour
  • 5 eggs

For the filling:

  • 300 g fresh ricotta
  • 200 g mixed wild greens such as baby spinach, dandelion or whatever is in season
  • salt and pepper

For the béchamel:

  • 250 ml milk
  • 16 g flour
  • 16 g butter
  • salt
  • nutmeg

For the tomato sauce:

  • 5 ripe tomatoes
  • 1 head of garlic
  • basil, olive oil, salt

Instructions

For the fresh pasta: Make a mountain of flour, add eggs and salt, and work it with your finger until smooth. Wrap in plastic and chill for at least 2 hours. Roll thinly with a machine or rolling pin. Cut into 10x5cm rectangles. Cook in boiling water for 3 minutes, drain and dry

For the filling: Steam the mixed greens and chop finely. Cool, then add to the ricotta, salt and pepper

For the sauce: peel the tomatoes, cook all the ingredients in a saucepan and blend to make a fluid sauce

For the béchamel: Melt the butter in a saucepan, add flour and mix to make a roux. Slowly add warm milk and keep mixing, adding salt and nutmeg, until you have the right texture (it should be like thick cream)

Assembly: Fill the pasta with the ricotta and greens and roll them up into cannelloni. In an oven-safe dish, put some sauce in the bottom, then the cannelloni, then more sauce and béchamel. Bake at 180 degrees celcius for 12 minutes.