Cannelloni with spinach

For 4 people
Ingredients for the pasta:

160gr rice flour
50gr potato starch
15gr corn starch
4gr xantana
110gr of egg yolk
60gr of egg white

Procedure

Mix all the ingredients and let stand for 30 minutes.
Ingredients for the filling:

300gr ricotta
100gr cooked spinach
50gr grated grana cheese
1 egg yolk
salt, nutmeg to taste

Procedure

Roll out the dough to a thickness of 1 mm and cut 4 rectangular strips measuring 5×10 cm. Blanch the strips of pasta in boiling salted water for 1 minute and spread them on a cloth to dry. Mix the filling with all the ingredients and spread it on the strips of pasta. Roll the pasta and stand the rolls upright. Glaze with béchamel and sprinkle with grated grana cheese. Broil in the oven for 10 minutes at 170°C.

Gratinate in the oven for 10 minutes at 170°C and serve hot, as a lunch first course, gluten-free at the Villa Madonna restaurant too.

 

Béchamel and gluten-free pasta: how to prepare the rotolo

To coat the rolls, the béchamel should be made with a gluten-free flour, such as rice flour or corn starch, cooked in the milk until it forms a smooth cream. The pasta sheet made with rice flour, potato starch and xanthan gum should be handled gently and blanched briefly, so that it keeps its shape when rolled. More recipes for fresh pasta and gluten-free first courses can be found on the Villa Madonna blog.