CANNELLONI WITH SPINACH AND RICOTTA

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9 Aug 2019

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INGREDIENTS: 400g fresh ricotta 1 egg A small portion of fresh parsley (chopped finely) 3 cubes of frozen spinach or 150g (cooked and strained, making sure there is no water left inside) pepper cannelloni For bechamelle sauce 2 tablespoons flour 3 cups milk 50gr butter 1 teaspoon salt a pinnch of black pepper, For the red sauce tomato sauce 1tbs tomatoe paste pepper curry

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