Spinach Canneloni with Pesto Ricotta Filling

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| Servings: 8 servings


  • Spinach Pasta Dough
  • 1 ½ cup ricotta


  • 2 cloves garlic
  • 1 bunch basil
  • 3 ounces Parmesan
  • ¼ cup pine nuts
  • ¼ to ½ cup olive oil


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • Nutmeg
  • Salt and pepper


  1. In food processor, with motor running, drop in garlic. Add parmesan and process until finely grated. Add basil and pine nuts. Add enough olive oil to achieve a pasty consistency.
  2. Add 2 heaping tablespoons of the pesto to the ricotta for the filling.
  3. Roll pasta dough into 6 inch squares and fill. Place in a buttered casserole dish and set aside as you make the sauce.
  4. Melt the butter. Add flour and whisk well over low heat for about five minutes or until lightly brown. Add the milk and stir until slightly thickened.
  5. Season with nutmeg, salt and pepper to taste.
  6. Bake at 375 degrees for 20 minutes. Serve with parmesan and Italian parsley.


  1. From the cooking school at ma Cuisine. This is the BEST PESTO recipe also.