Spinach, Ricotta and Pine nut Cannelloni with creamy mushroom sauce

Spinach, Ricotta and Pine Nut Canneloni


  • 1 pkt Cannelloni, cylindrical shaped pasta
  • 150 gm Pine nuts, toasted
  • Parmesan cheese

Spinach and Ricotta Cheese filling:

  • 600 gm Baby spinach
  • 300 gm Ricotta cheese
  • 4 cloves Garlic, chopped
  • 1 no Onions, chopped
  • 2 pcs Bay leaves
  • 1 sprig Fresh thyme
  • 2 tbsp Butter
  • 3 tbsp Olive oil
  • 150 ml Fresh cream (cooking)
  • A pinch of nutmeg powder
  • Fine sea salt and a pinch of black pepper


  1. Pre heat the sauce pan with medium heat, melt the butter, then sauté the chopped onion and garlic until translucent, but not brown.
  2. Transfer the mixture into a small container & place to one side.
  3. In the same pan, pre heat the pan with high a heat, once the pan is smoking, add the olive oil and spinach, quickly sautéing the spinach until the spinach is cooked.
  4. Then add the sautéed onion and garlic, mix well.
  5. Pour in the cream, ricotta cheese, nutmeg and herbs.
  6. Mix well, once the mixture is thickened adjust the seasoning.

Creamy mushrooms:

  • 150 gm White button mushrooms, sliced
  • 2 tbsp Butter
  • 2 tbsp Olive oil
  • 1 tbsp Flat parsley, chopped
  • 250 ml Fresh cooking cream
  • 2 clove Garlic, chopped
  • Fine sea salt and a pinch of black pepper


  1. Pre heat the sauce pan on a high heat, melt the butter and olive oil, then sauté the garlic and mushrooms until they are slightly browned.
  2. Then add the cooking cream, mix well, adjust the seasoning once it’s thickened.
  3. Just before serving mix in the fresh chopped flat parsley.


  1. Blanch the cannelloni (half cooked) in salted water, then soak the blanched cannelloni in cold ice water afterwards.
  2. Then using a piping bag, pipe into the cannelloni the spinach filling & then arrange the cannelloni on your choice of plate or platter.
  3. Pour the creamy mushroom sauce on top of the cannelloni, sprinkle it with parmesan cheese, then bake in an oven until golden brown.
  4. Sprinkle with warm toasted pine nuts, just before serving.


Chef Kasdi has served his cannelloni topped with whole roasted pine nuts which offer a great taste combination with the hot and sticky cheese topping. It is important to ensure that the Cannelloni sits on a small bed of sauce before it goes under the grill or in the oven for browning purposes, without the sauce it will burn and the cannelloni will stick to the bottom of the cooking receptacle of choice.

Happy Cooking!