Name: Mushroom And Ricotta Cannelloni Recipe
Total time: 75 min
Yield: 4
Cuisine: NA

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This stunning mushroom and ricotta cannelloni recipe makes a beautiful starter for a dinner party. 

How to make Mushroom And Ricotta Cannelloni Recipe

Robert Thompson

Crawler

<p>This stunning mushroom and ricotta cannelloni recipe makes a beautiful starter for a dinner party. </p>

Cannelloni tubes

Mixed exotic mushrooms

Spinach

Ricotta

Parmesan

Vegetable Stock

Rapeseed oil

Unsalted butter

Red wine vinegar

Nutmeg

Olive oil

To begin, slice the mushrooms thinly and saut in a hot pan pan with a dash of rapeseed oil. Deglaze the pan with the red wine vinegar and continue cooking until the mushrooms have softened. Season and allow to cool.

step 1

Blanch the spinach or wild garlic in boiling salted water then refresh in iced water. Squeeze out as much water as possible then finely chop.

step 2

Mix the cooled mushrooms with half of the chopped spinach, the grated parmesan and ricotta. Season with salt, pepper and grated fresh nutmeg to taste. Place inside a piping bag a set aside.

step 3

Bring 200ml of vegetable stock to the boil and add the remaining spinach. Bring back to the boil then blend until smooth with the rapeseed oil this will emulsify into the spinach sauce giving it a velvety texture. Season and strain.

step 4

Cook the cannelloni tubes in plenty of salted boiling water until al dente, according to packet instructions. Refresh in iced water, and drain again. Coat the pasta lightly with olive oil to ensure the tubes do not stick together.

step 5

Whislt carefully holding the cannelloni tubes in the palm of your hand, use the tip of the piping bag to open one end and fill with the mushroom and spinach mixture. Once all the tubes are filled, place in a buttered dish with the remaining 50ml of the vegetable stock and cover with foil.

step 6

To make the brown butter, bring the butter to the boil and cook until it turns a deep golden colour and takes on a nutty smell. Immediately strain into a fresh pan and allow to cool slightly.

step 7

step 8

Bake the cannelloni for 10-12 minutes, then remove the foil and esure they are hot. Grate some parmesan over the top then grill until the cheese has melted and is lightly golden.

step 9

To serve, spoon some of the spinach sauce onto each plate and top with the cannelloni. Finish with the brown butter and more grated parmesan.

step 10

Great British Chefs