Cannelloni ripieni ricotta spinaci: ricetta perfetta fatta in casa!

My ricotta and spinach-filled cannelloni with homemade béchamel sauce are a delicious first course that's always devoured at my table: discover my quick and easy recipe! If you liked this video, comment below and 😊 SUBSCRIBE TO THE CHANNEL ➡️ bit.ly/LaCucinadiSonia 👉 RECIPE: https://www.soniaperonaci.it/cannello... 🍳 INGREDIENTS 🍳 250g fresh egg pasta sheets For the béchamel sauce 750g fresh whole milk 60g cornstarch 60g butter nutmeg to taste 1 pinch of salt ground black pepper to taste For the filling 250g spinach 1 clove of garlic extra virgin olive oil to taste 180g diced cooked ham 400g ricotta cheese ground black pepper to taste 3 egg yolks 80g grated cheese salt q.b. For sprinkling 40g grated cheese 🍳 PREPARATION 🍳 00:00 - The pasta Start by making the pasta. Combine all the ingredients, mix well, and then let it rest. 00:40 - The filling First, wash and drain the spinach and sauté it in a pan with a little oil and a clove of garlic for about 5 minutes, covering with a lid and seasoning with salt. Turn off the heat and let it cool. 01:27 - Making the béchamel sauce Make the béchamel sauce by heating the milk and melting the butter over low heat in a separate saucepan. Add the flour and stir quickly to form a roux. Pour in the hot milk and season with a pinch of salt, pepper, and nutmeg, continuing to cook for another 5-6 minutes. Transfer the béchamel sauce to a bowl and cover with plastic wrap. 02:41 - The right mix of ingredients Once the spinach is cool, place it in a blender along with the ricotta, egg yolks, and grated cheese. Add salt, pepper, and nutmeg and blend. Transfer the mixture to a bowl and add the diced ham. Pour the mixture into a piping bag without a nozzle and refrigerate the béchamel. 03:43 - Rolling out the dough Using the rollers of a stand mixer, roll out the dough very thinly to form sheets. 05:33 - Cooking and Assembly Quickly boil the sheets of dough and place 50g of filling in the center of each, rolling them to form cylinders. Spread 2-3 tablespoons of béchamel on the bottom of a baking dish and arrange the cannelloni next to each other. Cover with the remaining béchamel sauce and grated cheese, then bake in a preheated oven at 200°C (400°F) for 20-25 minutes. Serve your ricotta and spinach cannelloni once they're ready!