Cannelloni Ricotta and Spinach
Topped with a delicate Bechamel sauce and rich Meat Ragout, they’ve captured the hearts of both young and old.
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A dish for true connoisseurs!
Cannelloni just like Lasagna, were among the most popular dishes for Sunday lunches in Italian households, especially during the 1970s and 1980s. They are the delicious result of a charming way to roll up fillings of ground meat or a mix of Ricotta and Spinach in thin, handmade pasta sheets.
Ingredients
Durum Italian Semolina Flour, Water, Spinach, Ricotta, Parmigiano Reggiano, Mozzarella Cheese, Milk, Butter, Nutmeg, Angus Ground Beef, Tomato, Celery, Carrot , Onion, Garlic, Bailey Leaves, Cloves, Red Wine.
Heating Instructions
For frozen food, fully defrost before following the heating instructions.
- Microwave: Medium size – 2/3 minutes | Large size – 3/4 minutes
- Pan: In a Pan add some Extra Virgin Oil. 4 tbsp off water add the Ravioli cover with the lid and let them warm up for about 5 minutes.
| Size | Medium, Large |
|---|---|
| Serving | Fresh, Frozen |
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