Breville BOV800XL Instruction Booklet page 62

RECIPES RECIPES
SPINACH AND CHEESE
CANNELLONI
Function: BAKE
Temperature: 400°F (200°C)
Cooking Time: 30 minutes
Convection Fan: ON
Yield: 5 servings
Ingredients for the Filling
3 Tablespoons (45 ml) Olive oil
1 Small Onion
2 Garlic cloves, minced
10 oz (280 g) Fresh baby spinach
1 ¾ Cups (420 ml) Fresh ricotta
1 Large Egg, lightly beaten
½ Cup (125 ml) Fresh Italian parsley,
chopped
3 oz (90 g) Sliced prosciutto (optional)
¼ Teaspoon (1.5 ml) Salt
Pinch Black pepper
½ Cup (125 ml) Freshly grated parmesan
cheese
10, 6 x 4 inch Fresh Lasange sheets
Ingredients for Béchamel Sauce
(White Sauce)
2 Tablespoons (30 ml) Unsalted butter
2 Tablespoons (30 ml) Unbleached all
purpose fl our
4 Cups (1 litre) Milk
¼ Teaspoon (1 ml) Salt
¼ Teaspoon (1 ml) Black pepper
1/8 Teaspoon (.5 ml) Freshly grated
nutmeg
½ Cup (125 ml) Parmesan cheese, grated
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Procedure for Béchamel Sauce
1. Heat butter in a heavy saucepot over
medium-low heat. Add the fl our to the
butter and whisk together. Cook the
"roux" for one minute.
2. Gradually add the milk to the roux, beating
constantly. Bring the sauce to
a boil.
3. Reduce heat to a simmer and cook for
5 more minutes, stirring constantly (the
sauce will thicken). Remove from heat and
whisk in salt, pepper, nutmeg and
the cheese.
4. Strain the sauce. Keep covered and set
aside.
Procedure for Cannelloni
1. In a sauté pan set over medium heat,
heat the oil. Add onion and cook for fi ve
minutes, or until lightly browned. Add
garlic and cook for another 30 seconds.
Add baby spinach and stir until wilted.
2. Remove from heat and cool completely.
3. Combine spinach, ricotta, egg,
parsley, prosciutto, salt, pepper and
all but remaining 2 tablespoons of
Parmesan cheese. Set aside.
4. Bring a large pot of salted water to a boil.
Gently drop 2 Lasange sheets into the
boiling water stirring to separate. Cook for
2 minutes. Remove pasta using a slotted
spoon and place directly into an ice-water
bath to stop the cooking.
5. Remove from the bowl and lay fl at onto
kitchen towels.
6. Spread ¹/ ³ cup (80 ml) of the ricotta fi lling
alongside one short edge. Roll up to
enclose the fi lling.
7. Repeat with remaining ingredents.
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