Cannelloni With Spinach, Raisins And Pine Nuts

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 (10 ounce) packages fresh spinach (or 16-oz frozen)
• 3 tablespoons olive oil
• 2 garlic cloves, chopped
• 1/4 cup pine nuts
• 7 -8 tablespoons dark raisins (or less if you prefer) or 7 -8 tablespoons golden raisins (or less if you prefer)
• 2 -3 ounces sliced ham (may also use prosciutto, but really tasty) (optional)
• coarse salt
• pepper
• 3 1/2 tablespoons unsalted butter
• 2 1/2 tablespoons flour
• 2 cups milk
• 1 pinch nutmeg
• 8 sheets fresh pasta (or no-boil lasagna noodles without curly edges)
• 1 1/4 cups grated parmesan cheese

Recipe

• 1 if using fresh spinach, rinse but do not drain. cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• 2 transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• 3 heat 2 t of the olive oil in a large skillet over low heat.
• 4 add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• 5 add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• 6 season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• 7 melt the butter with the remaining 1 t olive oil in a heavy, medium sized saucepan over medium low heat.
• 8 whisk in the flour and cook, whisking for about 2 minutes.
• 9 add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• 10 reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• 11 stir in the nutmeg and season with salt and pepper to taste.
• 12 set about 1/2 cup of the spinach mixture aside.
• 13 to finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• 14 preheat oven to 400°f; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• 15 bring 5-6 quarts water to a boil over high heat.
• 16 place a large bowl of ice water next to the pot.
• 17 working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• 18 using tongs, transfer the noodles to the ice water to stop the cooking.
• 19 lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• 20 repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• 21 pat the pasta dry with paper towels before filling it.
• 22 place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• 23 starting with a long end, roll up the noodle, then cut it in half crosswise.
• 24 place the filled noodles seam side down in the prepared dish.
• 25 repeat with remaining noodles and filling.
• 26 the filled noodles should fit snugly in a single layer.
• 27 stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• 28 sprinkle the cheese evenly on top.
• 29 bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• 30 if you'd like the top more browned, pass the dish under the broiler for a few minutes.
• 31 let cool for a few minutes then serve straight from the baking dish.