Cannelloni Stuffed with Spinach, Nuts, Speck, and Grana Padano

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Cannelloni Stuffed with Spinach, Nuts, Speck, and Grana Padano


. Difficulty: Easy . Serves: 4 people . Preparation time: 45 minutes


12 sheets fresh pasta 
100 g Grana Padano
600 g spinach
100 g speck
50 g chopped walnuts
2 eggs
1 garlic clove
500 ml milk 
50 g butter 
50 g all-purpose flour 
Extra virgin olive oil 
Salt & pepper


Make the béchamel sauce by melting the butter in a small saucepan over low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Stir in the milk at room temperature, then season with a pinch of salt and the grated nutmeg. Cook over low heat for 5-6 minutes, until the sauce becomes creamy. 
In a non-stick pan, heat a drizzle of olive oil and a chopped clove of garlic; add the spinach and cook until soft.
Before removing from the heat, add 50 g of grated Grana Padano, the eggs, salt, pepper, and half of the chopped walnuts and mix well.
Boil the pasta sheets for a few minutes, lay them on a tea towel and spread the spinach and Grana Padano mixture on each sheet. Roll up the sheets and close them with a slice of speak.
In an oven dish, spread a thin layer of béchamel and arrange the cannelloni rolls on it. 
Cover with the béchamel sauce, sprinkle with the rest of the grated Grana Padano, chopped nuts and thyme leaves; bake in a preheated oven at 180 °C for approximately 25-30 minutes.
Serve the cannelloni warm.