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Grana Padano<\/span>Pasta<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.22.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Text” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” min_height=”55px” custom_margin=”-10px|||||” global_colors_info=”{}”]<\/p>\nCannelloni with ricotta and spinach is the recipe that could be defined as a Sunday classic<\/strong>. Imagine sitting at the table with your family, with a freshly baked pan of steaming cannelloni in the center. Soft and enveloping, but also tasty, they can also be prepared in the days before and then baked just before lunch or dinner. Furthermore, if there is time, you can also prepare homemade egg pasta and bechamel, which will give an even better flavour<\/strong> to this traditional Italian recipe.<\/h4>\n
Today we used ready-made pasta, while for the filling, in addition to the b\u00e9chamel, ricotta and spinach, we will use nutmeg<\/strong> to flavor and a handful of grated Grana Padano, which we will also need for the crust<\/strong> effect on the surface. Let’s see all the ingredients and let’s go straight to the kitchen to try our hand at this preparation.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.24.3″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Ingredients<\/h2>\n
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250 g of egg pasta sheets
\n300 g of spinach
\n250 g of ricotta
\n70 g of Grana Padano
\n350 ml of bechamel
\nNutmeg to taste
\nSalt to taste
\nPepper to taste
\nExtra virgin olive oil to taste
\n<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” custom_margin=”||-2px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Preparation<\/h1>\n
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STEP 1<\/p>\n
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Start with the spinach, which will be cleaned and removed from the stem and leathery parts. Once done, wash them and blanch them for about three minutes in water with a pinch of salt<\/strong>. Drain them and squeeze them well with a kitchen towel until you have eliminated all the excess water<\/strong>.<\/h4>\n
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STEP 2<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
On a cutting board, chop the spinach with a knife and place it in a large bowl. Add the ricotta, a whole egg, the grated Grana Padano<\/strong> (keep some aside) and finally salt, pepper and nutmeg. Mix everything well until you obtain a homogeneous mixture<\/strong>.<\/h4>\n
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STEP 3<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Sear the sheets of egg pasta in boiling salted water and once removed, immediately place them in a bowl with cold water and oil, which will help prevent them from sticking together. Lay out the sheets on a clean cloth and place a generous dose of filling<\/strong> in the center of each one. Roll them up on themselves to get the cannelloni.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.20.4″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 4<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Take a large baking dish and pour a layer of b\u00e9chamel sauce on the bottom, then arrange the cannelloni and cover with the remaining b\u00e9chamel sauce. Finish with a layer of grated cheese before going into the oven<\/strong>.<\/h4>\n
[\/et_pb_text][et_pb_text admin_label=”Text” module_class=”recipe_single_button” _builder_version=”4.22.2″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 5<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Put everything au gratin in the oven: the cooking time is 10-12 minutes at 180\u00b0, using the grill<\/strong> function for the last 3-5 minutes<\/strong> . Remove from the oven, let rest and serve the cannelloni while still hot.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” module_class=”recipe_comment_wrapper” _builder_version=”4.19.2″ _module_preset=”default” background_color=”#f7f7f7″ custom_margin=”-9px|||||” custom_padding=”25px||0px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” background_enable_color=”off” max_width=”90%” custom_margin=”-37px|auto||auto||” custom_padding=”0px||0px|||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” admin_label=”Varianti” _builder_version=”4.24.3″ _module_preset=”default” text_font=”Merriweather|700|||||||” text_text_color=”#0f0f0f” text_font_size=”32px” text_line_height=”40px” header_3_font=”Merriweather|700|||||||” header_3_text_color=”#0f0f0f” header_3_font_size=”23px” header_3_line_height=”40px” min_height=”34px” custom_margin=”||10px|||” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Variants<\/h3>\n
[\/et_pb_text][et_pb_text admin_label=”Varianti Description” _builder_version=”4.24.3″ _module_preset=”default” header_4_font=”Merriweather|300|||||||” header_4_line_height=”27px” custom_margin=”-20px||19px|||” custom_padding=”20px||||false|false” global_colors_info=”{}”]<\/p>\n
Let’s now see some variations of this delicious first course. A very popular version is the one with a tomato sauce<\/strong>-based condiment. If you want to prepare it, the recipe is the same but you will simply have to add some tomato puree to the bottom of the baking dish and on top of the cannelloni before baking them, without forgetting the Grana Padano as the last layer for a perfect gratin. For other quick recipes, you can experiment with many different fillings, perhaps adding minced beef or pork<\/strong> to the mixture, which you can first cook in a pan and then add to the other ingredients, or cooked ham, which you can just break it into small pieces. If, however, you want to twist the recipe a bit, instead of spinach you can use other seasonal vegetables or use mushrooms, perhaps during the autumn period, or even pumpkin. In both cases, first cook the ingredients in a pan and then create a filling always using the ricotta, the flavourings, an egg and the grated cheese<\/strong>.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.19.4″ _module_preset=”default” background_color=”#f7f7f7″ global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\n
Related recipes<\/h2>\n
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