Mushroom and ricotta cannelloni with Parmesan, brown butter and nutmeg
- ⏱ 55 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Cannelloni filled with mushrooms, spinach, ricotta and Parmesan, served with spinach sauce, brown butter and nutmeg.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Mushroom and ricott...
0/0
COOK 1COOK 2
1Mise en place
2Slice the mushrooms
Thinly slice the mushrooms
3Plate and serve
+ 22 more steps in the app
Mushroom and ricott...
0/0
COOK 2COOK 1
1Mise en place
Prep nutmeg: to grate
2Slice the mushrooms
3Plate and serve
+ 22 more steps in the app
Ingredients
- 8 cannelloni tubes
- 800 g mixed exotic mushrooms
- 400 g spinach
- 200 g ricotta
- 100 g Parmesan (grated, grated for the filling, plus extra to serve)
- 250 ml vegetable stock
- 50 ml rapeseed oil
- 150 g unsalted butter
- 50 ml red wine vinegar
- nutmeg, to taste (to grate)
- olive oil, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep nutmeg: to grate
2. Slice the mushrooms COOK 2
- Thinly slice the mushrooms
3. Blanch the spinach COOK 1
- Blanch the spinach in boiling salted water, refresh in iced water
- Squeeze out as much water as possible and finely chop
4. Sauté the mushrooms COOK 2
- In a hot pan, sauté the mushrooms 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
🤝 Cook 1 hands the pan to Cook 2.
5. Make the spinach sauce COOK 1
- In a pot, bring 200ml of vegetable stock to the boil and add the remaining spinach
- Bring back to the boil
- Blend until smooth with the rapeseed oil
- Season and strain
6. Make the filling COOK 2
- In a bowl, 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 and set aside
🤝 Cook 1 hands over the nutmeg.
7. Cook the cannelloni COOK 1
- 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
8. Preheat the oven COOK 2
- Preheat the oven to 180°C/gas mark 4
🤝 Cook 2 takes over at the oven.
9. Fill the cannelloni COOK 1
- While 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
🤝 Cook 2 hands over the filling.
10. Make brown butter COOK 2
- In a pan, 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
11. Bake the cannelloni COOK 1
- Bake the cannelloni for 10-12 minutes
- Remove the foil and ensure they are hot
- Grate some Parmesan over the top
- Grill until the cheese has melted and is lightly golden
12. Plate and serve BOTH
- Spoon some of the spinach sauce onto each plate and top with the cannelloni
- Finish with the brown butter and more grated Parmesan
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