Cannelloni Ricotta e Spinaci Rivisitati Gratinati al Pecorino Toscano (Italian Tuscan Ricotta and Spinach Cannelloni)

37 minutes ago
3 min read

Story of the Dish

Cannelloni becomes the foundation of this Toscana inspired gratin, built around the Italian technique of combining a carefully cooked main ingredient with béchamel, aged cheese and strong final oven heat.

The regional character comes from Pecorino Toscano. It provides the primary flavor and melting quality, while Parmigiano Reggiano is concentrated near the surface for a drier, more deeply browned crust.

The finished dish should remain clearly structured rather than submerged in sauce: creamy inside, deeply golden above, and balanced enough that the main ingredient remains recognizable.

Ingredients

12 fresh pasta sheets, about 10 oz (280 g)
18 oz well drained sheep’s milk ricotta (510 g)
1 1/2 lb fresh spinach (680 g)
1 large egg
1/2 cup Pecorino Toscano (45 g)
3 tbsp unsalted butter (45 g)
3 tbsp all purpose flour (30 g)
2 1/2 cups whole milk (600 ml), warm
6 oz Pecorino Toscano (170 g), grated or sliced
1/2 cup Parmigiano Reggiano (45 g)
2 tbsp unsalted butter (30 g), for finishing
Fine sea salt, white pepper and nutmeg, to taste

Preparation

Drain the ricotta thoroughly. Wilt the spinach, cool and squeeze aggressively, then chop and mix with ricotta, egg, Pecorino and Parmigiano. Blanch the pasta sheets briefly, fill and roll them, then arrange seam side down before saucing.

Prepare a light béchamel by cooking butter and flour for 2 minutes without browning. Gradually whisk in warm milk and simmer 6 to 8 minutes until the sauce lightly coats a spoon. Season cautiously.

Butter a wide shallow gratin dish. Arrange the cannelloni compactly, distribute Pecorino Toscano between the pieces and spoon the béchamel lightly over and between them. Finish with Parmigiano and butter without burying the surface.

Bake at 400°F (205°C) until the center is thoroughly hot and the sauce bubbles around the edges, about 20 to 25 minutes. Broil 2 to 4 minutes until deeply golden, then rest 8 to 10 minutes.

Professional Technique

Control of moisture is essential. Fillings, vegetables and pasta must be well drained before assembly; otherwise water released in the oven dilutes the béchamel and prevents a clean gratinated finish.

Pecorino Toscano belongs primarily inside the gratin for flavor and melting texture. Parmigiano performs better on the exposed surface. Treat baking and broiling as separate stages: the first integrates the dish, the second creates the crust.

Chef Tips

Keep every component slightly firmer than its final serving texture before assembly.
Drain fillings and precooked ingredients thoroughly.
Keep the béchamel lighter than a lasagna béchamel.
Season cautiously because aged cheese adds salt.
Use a shallow dish and broil only after the interior is hot.

Common Mistakes

Using wet fillings or vegetables.
Overcooking the main component before baking.
Making the béchamel too thick.
Overfilling or drowning the dish in sauce.
Skipping the final high heat gratination.

Wine Pairing

Vernaccia di San Gimignano DOCG — Freshness and acidity provide contrast to the béchamel and browned cheese while preserving the regional character of the dish.

Vermentino Toscana IGT — Freshness and acidity provide contrast to the béchamel and browned cheese while preserving the regional character of the dish.

Pomino Bianco DOC — Freshness and acidity provide contrast to the béchamel and browned cheese while preserving the regional character of the dish.

Chianti Classico DOCG — Freshness and acidity provide contrast to the béchamel and browned cheese while preserving the regional character of the dish.

Morellino di Scansano DOCG — Freshness and acidity provide contrast to the béchamel and browned cheese while preserving the regional character of the dish.

Storage & Reheating

Store tightly covered in the refrigerator for up to 3 days. Reheat at 350°F (175°C), covered at first and uncovered for the final 5 minutes. A brief broiler finish restores the gratinated surface.