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Spinach and Ricotta Cannelloni with Rosé Sauce
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2 cloves garlic, chopped
2 tbsp (30 ml) olive oil
2 cups (500 ml) strained tomatoes
1 sprig fresh basil
1/2 cup (125 ml) 35% or 15% cream
11 oz (310 g) baby spinach
1 3/4 cups (450 g) ricotta cheese
1 cup (70 g) grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
1 pinch cayenne pepper
6 fresh lasagna noodles, about 9 x 6 inches (23 x 15 cm) each
Salt and pepper
In a saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes and basil sprig. Bring to a boil and let simmer for 15 minutes, stirring frequently. Stir in the cream and season with salt and pepper. Keep warm. Remove the basil.
With the rack in the middle position, preheat the oven to 350°F (180°C).
In a large pot of salted boiling water, blanch the spinach for 1 minute. With a slotted spoon, remove the spinach and place in a strainer. Press to remove any excess liquid. On a work surface, chop the spinach.
In a bowl, combine the spinach, ricotta, Parmesan and spices. Season with salt and pepper. Stir well and set aside.
In the same pot used for the spinach, cook the pasta for 2 minutes or until al dente. Drain and rinse under cold running water.
Dry the pasta on a clean cloth. On a work surface, cut each noodle in half to make 6 x 4 1/2-inch (15 x 11.5 cm) rectangles. Spoon about cup of the ricotta mixture onto each noodle and roll.
Spoon one-third of the rosé sauce into a 13 x 9-inch (33 x 23 cm) baking dish. Place the cannelloni side by side, seam side down, and cover with the remaining sauce. Cover with aluminum foil and bake for 25 minutes or until heated through.