LOW CARB SPINACH AND RICOTTA CANNELLONI
Prep time
Cook time
Total time
Mouthwatering and fairly simple to make, my low carb spinach and ricotta cannelloni is perfect if you're keto or low carb minded.
Author: Antya
Recipe type: Main Course
Cuisine: Ketogenic. Low Carb. LCHF. Gluten Free. Grain Free. Vegetarian.
Yield: 4
Ingredients
- 6 medium eggs
- 20g lupin flour
- 2 tbsp whole milk
- 4 tbsp double cream
- 250g ricotta
- 100-120g unsalted butter
- 60g freshly grated Parmigiano Reggiano (Parmesan)
- 100g mature Cheddar or similar cheese (freshly grated)
- 450g frozen spinach
- 1 garlic clove (minced)
- 20ml extra virgin olive oil (EVOO)
- fine Himalayan pink salt
- freshly ground black pepper
- cayenne pepper
- paprika
- nutmeg
- organic broth granules
Instructions
- whisk eggs until tripled in volume.
- add flour, milk, cream and ½ tsp salt; whisk again.
- put a knob of butter in a large pancake pan or similar, turn heat on to medium, wait till the butter starts to sizzle then add ⅓ of the egg mix; cook until brown then flip over and cook the other side.
- repeat twice more, stirring the mixture well before each use.
- lay the pancakes on a flat plate on top of each other and set aside.
- in a medium-large frying pan put a splash of olive oil and 40g of the butter, then add the spinach, garlic, ½ tsp salt, and generous sprinkles of cayenne pepper, black pepper, paprika, nutmeg and a light sprinkle of broth granules; cook until no moisture remains in the pan.
- while the spinach cooks, mix ricotta, ¼ tsp nutmeg, ¼ tsp salt and a pinch of paprika; stir until smooth.
- as soon as the spinach is cooked, and while still hot, add to it 25g butter, the ricotta mix, all the grated Cheddar and ½ of the Parmesan, mixing well; adjust salt and spices to your taste.
- spread a generous layer of butter all over the sides and bottom of your oven dish (the one I used measures 28cm x 17cm).
- cut the stacked pancakes across the middle, so you end up with 6 halves in total.
- pre-heat oven to 180°C fan (200°C static).
- spoon ⅙th of the spinach-ricotta mix onto each half pancake and and roll it up (don't worry if you have some broken pancake pieces, just 'patch them up' and you'll be able to roll them once the spinach mix is in place).
- place the rolls into your oven dish, put slivers of butter on top of each roll then sprinkle remaining Parmesan all over.
- bake for about 20-25 mins until golden brown.
Notes
If your pancake pan is smaller than the one I used (29cm diameter), you will probably obtain 4 or even 5 pancakes and may not even need to cut them across before filling and rolling.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Nutrition
Serving: 1 Calories: 685 Fat: 59g Net Carbs: 4g Protein: 30g
Recipe by Queen Keto at https://queenketo.com/low-carb-spinach-ricotta-cannelloni/