Last days I felt like eating pasta. Odd, isn’t it?!?! Even if I live in “the country of pasta” and even if I really like pasta a lot, I don’t eat it very often. Don’t as me why , because I don’t have an answer. It might be the diet ;). However, I know for sure that I sometimes eat pasta as an excuse to eat cheese, because you know how much I love cheese Don’t try to understand it now…sometimes I find it very difficult to understand myself.
But if I felt like eating pasta I had to treat myself. And if I decided to treat myself I had to take advantage of the opportunity of eating some good cheese, hence the cannelloni with robiola and baby spinach.
A very easy recipe with some of the simplest ingredients.
Robiola is a soft- ripened cheese obtained from goat milk , a bit salty.
- 250g ricotta cheese
- 300g Robiola di Roccaverano
- 50g parmesan grated
- 500g cherry tomatoes
- 125ml extra virgin olive oil
- 1 tbs fresh thyme leaves
- 200g baby spinach
- 2 garlic cloves
- 4 tbsGreek yogurt
- 12 cannelloni
Preheat the oven to 180°C
Wash tomatoes and slice them in halves. Place the tomatoes into a bowl and drizzle with olive oil. Add the thyme leaves and season with salt and pepper.
Mix the ricotta with the robiola and parmesan in a big bowl. Add baby spinach and garlic and season well with salt and pepper. Keep in mind that robiola is slightly salted, so there’s no need to exaggerate with salt. Add the yogurt to the composition to make sure your cannelloni will not be too dry. I used cannelloni “straight to oven” and I didn’t have to boil them first.( You may use fresh lasagna sheets instead of cannelloni)
Fill in the cannelloni with the cheese mixture.
Drizzle some oil from the tomatoes in a dish, place the cannelloni and distribute the tomatoes evenly on top. Pour over the remaining oil.
Transfer to oven and cook for 30′ or whatever written on the instructions on the package.
Serve with grated parmezan or parmesan shavings.