{"id":2026,"date":"2024-04-05T13:04:12","date_gmt":"2024-04-05T11:04:12","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/cannelloni-aux-epinards-et-ricotta\/"},"modified":"2024-04-05T13:04:12","modified_gmt":"2024-04-05T11:04:12","slug":"cannelloni-aux-epinards-et-ricotta","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/","title":{"rendered":"Cannelloni aux \u00e9pinards et \u00e0 la ricotta"},"content":{"rendered":"<p><!--WPRM Recipe 19650--><\/p>\n<div class=\"wprm-fallback-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<h2 class=\"wprm-fallback-recipe-name\" itemprop=\"name\">Cannelloni v\u00e9g\u00e9tarien<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-Stage-02-150x150.jpg\" itemprop=\"image\"\/>\t<\/p>\n<div class=\"wprm-fallback-recipe-equipment\" itemprop=\"recipeIngredient\">\n<ul>\n<li>Un plat \u00e0 gratin<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li itemprop=\"recipeIngredient\">10 feuilles de lasagne (fra\u00eeches)<\/li>\n<li itemprop=\"recipeIngredient\">2 c. \u00e0 s. d&rsquo;huile d&rsquo;olive<\/li>\n<li itemprop=\"recipeIngredient\">1 gousse d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">Un bouquet de basilic (frais)<\/li>\n<li itemprop=\"recipeIngredient\">1 bouteille de passata (de Gusto Rosso)<\/li>\n<li itemprop=\"recipeIngredient\">1 c. \u00e0 s. d&rsquo;origan (s\u00e9ch\u00e9)<\/li>\n<li itemprop=\"recipeIngredient\">Du sel de mer (du moulin)<\/li>\n<li itemprop=\"recipeIngredient\">Du poivre (du moulin)<\/li>\n<li itemprop=\"recipeIngredient\">400 g de ricotta<\/li>\n<li itemprop=\"recipeIngredient\">500 g de feuilles d&rsquo;\u00e9pinard<\/li>\n<li itemprop=\"recipeIngredient\">100 g de parmesan (finement r\u00e2p\u00e9)<\/li>\n<li itemprop=\"recipeIngredient\">Noix de muscade<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\" itemprop=\"recipeInstructions\">\n<ol>\n<li>\u00c9plucher la gousse d&rsquo;ail, l&rsquo;\u00e9craser l\u00e9g\u00e8rement et la faire suer dans une po\u00eale avec l&rsquo;huile d&rsquo;olive chaude. Apr\u00e8s 1-2 minutes, ajouter le basilic et l&rsquo;origan, puis d\u00e9glacer avec la passata. Saler et poivrer selon go\u00fbt. Laisser mijoter la sauce pendant 15 minutes \u00e0 feu moyen. Ajouter quelques cuiller\u00e9es \u00e0 caf\u00e9 d&rsquo;eau si n\u00e9cessaire pour obtenir une sauce onctueuse.<\/li>\n<li>Laisser \u00e9goutter la ricotta fra\u00eeche. Laver les \u00e9pinards et retirer les tiges dures. Mettre les \u00e9pinards encore gouttants dans une grande po\u00eale, assaisonner avec une pinc\u00e9e de sel et laisser tomber \u00e0 feu moyen. \u00c9goutter l&rsquo;exc\u00e9dent de liquide, laisser refroidir le l\u00e9gume et exprimer le liquide restant.<\/li>\n<li>Hacher grossi\u00e8rement les \u00e9pinards et les m\u00e9langer avec la ricotta \u00e9goutt\u00e9e et 80 g de parmesan r\u00e2p\u00e9. Assaisonner avec du sel, du poivre et de la noix de muscade r\u00e2p\u00e9e.<\/li>\n<li>Pr\u00e9chauffer le four \u00e0 190\u00b0C.<\/li>\n<li>D\u00e9poser une cuiller\u00e9e de farce pr\u00e8s de l\u2019extr\u00e9mit\u00e9 d&rsquo;une feuille de lasagne et rouler pour former un cannelloni. Humidifier l\u00e9g\u00e8rement le rouleau avec de l&rsquo;eau. R\u00e9p\u00e9ter l&rsquo;op\u00e9ration avec les autres feuilles de lasagne.<\/li>\n<li>Verser un peu de sauce au fond du plat \u00e0 gratin et disposer les cannellonis. Couvrir avec le reste de la sauce et saupoudrer du parmesan restant.<\/li>\n<li>Faire cuire les cannellonis au four environ 15 \u00e0 20 minutes jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient dor\u00e9s. Retirer du four et laisser reposer 5 minutes avant de servir.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n<div class=\"wprm-fallback-recipe-meta-keyword\">Cannellonis, p\u00e2tes farcies, p\u00e2tes<\/div>\n<div class=\"wprm-fallback-recipe-meta-difficulty\">Moyen<\/div>\n<div class=\"wprm-fallback-recipe-meta-category\">Plat principal, v\u00e9g\u00e9tarien<\/div>\n<\/p><\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div data-sku=\"72531,67256,78190,78179,71204 \" data-name=\"Comment r\u00e9ussir vos Cannellonis\" class=\"wp-block-gustini-products-sku\"><\/div>\n<p>Les cannellonis, dont le nom vient du mot italien pour tube (canna), sont des p\u00e2tes en forme de gros tubes \u00e9pais. Ils mesurent environ 10 cm de long et 3 cm de diam\u00e8tre. Pour les pr\u00e9parer, on fait une <a href=\"\/blog\/rezept-italien\/nudelteig-ohne-ei-aus-hartweizengriess\/\">p\u00e2te \u00e0 p\u00e2tes avec de la semoule de bl\u00e9 dur<\/a>, on en fait des feuilles de p\u00e2te et on les roule en tubes.<\/p>\n<p>Traditionnellement, on utilise un m\u00e9lange de ricotta, d&rsquo;\u00e9pinards ou d&rsquo;autres l\u00e9gumes et de viande hach\u00e9e comme garniture. Avant la cuisson au four, les tubes farcis sont plac\u00e9s dans un plat \u00e0 gratin puis, tout comme les lasagnes, ils sont napp\u00e9s de sauce tomate ou de sauce b\u00e9chamel. G\u00e9n\u00e9ralement, une couche de fromage compl\u00e8te le gratin, du mozzarella, du scamorza ou du parmesan.<\/p>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-16.jpg\" alt=\"Ingr\u00e9dients pour Cannelloni\" class=\"wp-image-19676\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-14-1.jpg\" alt=\"Utiliser des plaques de lasagne pour Cannelloni\" class=\"wp-image-19677\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-01.jpg\" alt=\"Cannellonis fra\u00eechement sortis du four\" class=\"wp-image-19675\"\/><\/figure>\n<\/figure>\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<h2 class=\"wp-block-heading\">Des plaques de lasagne en remplacement des rouleaux de cannelloni<\/h2>\n<p>Envie de cannellonis mais vous n&rsquo;avez pas de rouleaux \u00e0 port\u00e9e de main ? Les plaques de lasagne peuvent vous d\u00e9panner. Elles sont une alternative pratique et facilement disponible aux tubes de p\u00e2tes s\u00e9ch\u00e9es ou aux feuilles sp\u00e9ciales de cannelloni frais que l&rsquo;on peut parfois acheter. <\/p>\n<ol>\n<li><strong>Pr\u00e9cuisson<\/strong> : Les plaques de lasagne sont souvent un peu plus \u00e9paisses que les feuilles sp\u00e9ciales de cannelloni. Il faut les faire pr\u00e9cuire bri\u00e8vement avant de les garnir afin de s&rsquo;assurer qu&rsquo;elles soient assez souples pour \u00eatre roul\u00e9es sans se briser. Mais ne les faites pas trop cuire, car elles continueront de cuire au four.<\/li>\n<li><strong>Red\u00e9coupage<\/strong> : Il se peut que vous ayez besoin de couper les plaques de lasagne \u00e0 la taille d\u00e9sir\u00e9e, surtout si elles sont tr\u00e8s grandes. Elles doivent \u00eatre suffisamment grandes pour \u00eatre facilement remplies et roul\u00e9es. Une taille courante pour les feuilles de cannelloni est de 10 cm de longueur et 7 cm de largeur. <\/li>\n<\/ol>\n<h2 class=\"wp-block-heading\">Cannellonis \u00e9tape par \u00e9tape<\/h2>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-13.jpg\" alt=\"Hacher finement les \u00e9pinards\" class=\"wp-image-19660\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-12.jpg\" alt=\"M\u00e9langer \u00e9pinards, ricotta, parmesan\" class=\"wp-image-19662\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-11.jpg\" alt=\"Bien m\u00e9langer la pr\u00e9paration\" class=\"wp-image-19661\"\/><\/figure>\n<\/figure>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-10.jpg\" alt=\"Mettre l'huile d'olive, l'ail, la passata dans la casserole\" class=\"wp-image-19664\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-09.jpg\" alt=\"Sauce tomate pour Cannelloni\" class=\"wp-image-19665\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-08.jpg\" alt=\"Verser la sauce dans le plat \u00e0 gratin\" class=\"wp-image-19663\"\/><\/figure>\n<\/figure>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-07.jpg\" alt=\"M\u00e9lange Ricotta-\u00c9pinards sur plaque de lasagne\" class=\"wp-image-19668\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-06.jpg\" alt=\"Rouler la plaque de lasagne\" class=\"wp-image-19667\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-05.jpg\" alt=\"Cannelloni dans le plat \u00e0 gratin\" class=\"wp-image-19666\"\/><\/figure>\n<\/figure>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-04.jpg\" alt=\"Verser la sauce sur les Cannelloni\" class=\"wp-image-19671\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-03.jpg\" alt=\"Parmesan sur les Cannelloni\" class=\"wp-image-19669\"\/><\/figure>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2024\/04\/Cannelloni-BB-02.jpg\" alt=\"Cannelloni fra\u00eechement sortis du four\" class=\"wp-image-19670\"\/><\/figure>\n<\/figure>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez comment pr\u00e9parer des cannellonis v\u00e9g\u00e9tariens en utilisant des feuilles de lasagne en remplacement des tubes. Un m\u00e9lange savoureux de ricotta, \u00e9pinards et parmesan, le tout cuit au four pour un plat principal d\u00e9licieux et satisfaisant.<\/p>\n","protected":false},"author":2,"featured_media":2025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cannelloni aux \u00e9pinards et \u00e0 la ricotta - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cannelloni aux \u00e9pinards et \u00e0 la ricotta - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez comment pr\u00e9parer des cannellonis v\u00e9g\u00e9tariens en utilisant des feuilles de lasagne en remplacement des tubes. Un m\u00e9lange savoureux de ricotta, \u00e9pinards et parmesan, le tout cuit au four pour un plat principal d\u00e9licieux et satisfaisant.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-05T11:04:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/04\/cannelloni-aux-epinards-et-ricotta.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1650\" \/>\n\t<meta property=\"og:image:height\" content=\"1238\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Cannelloni aux \u00e9pinards et \u00e0 la ricotta\",\"datePublished\":\"2024-04-05T11:04:12+00:00\",\"dateModified\":\"2024-04-05T11:04:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/\"},\"wordCount\":661,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Recettes italiennes favorites\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/cannelloni-aux-epinards-et-ricotta\/\",\"name\":\"Cannelloni aux \u00e9pinards et \u00e0 la ricotta - 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