Cannelloni with Ricotta and Spinach
INGREDIENTS
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12 dried cannelloni
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1 bunch of long green onions, finely chopped
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2 cloves of garlic, minced
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2 Tbls of butter
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1 Tbls of extra virgin olive oil
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1 pound of ricotta cheese
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1 pound of fresh spinach, washed, trimmed and steamed
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1/4 cup of flat leaf parsley, chopped
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1/4 cup of fresh basil, chopped
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3/4 cup of freshly grated Pecorino Romano cheese
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2 small eggs, beaten
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1/2 tsp of freshly grated nutmeg
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1/2 tsp of salt
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1/2 tsp of freshly ground black pepper
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Spicy Tomato Sauce
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1 and a half pounds of plum tomatoes, peeled, seeded and chopped
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1 small yellow onion, chopped
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2 cloves of garlic, chopped
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4 Tbls of extra virgin olive oil
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1/4 cup of fresh basil, chopped
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1 tsp of crushed red pepper flakes
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1/4 tsp of salt
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1/4 tsp of freshly ground black pepper
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