Yummy pasta! It’s kind of a fall/winter comfort food with its warmth and humbleness. It’s also a very easy meal or it can get very complicated which makes it fun! This dinner was more of the complicated side, simply because I made the pasta from scratch! It turned out amazing and will be revisited again.
Buckwheat Cannoli with Spinach Ricotta Filling!
Buckwheat Cannoli, formed into rectangles
Spinach Ricotta Filling
1.5 to 2 cups Preferred Tomato-based Pasta Sauce
Step 1) Assemble the Cannoli by adding a good helping of the Spinach Ricotta Filling to the smaller end and rolling it up or folding it over; depending on how much filling you added.
Step 2) Spray the bottom of a square pan or loaf pan, depending on how big your cannoli is. Lay the filled cannoli down side by side with no room between them. Top with your preferred tomato-based pasta sauce and cover with foil.
Step 3) Bake at 350 degrees for about 20 minutes. Remove foil and add the rest of the Mozzarella cheese and bake for another 10 minutes to melt and gently brown cheese. Sprinkle the training parm cheese on top. Enjoy your Buckwheat Cannoli with Spinach Ricotta Filling, it even reheats really well for the next day’s lunch!
Buckwheat Cannoli Pasta!
57grams Buckwheat Flour
38 grams Rye Flour
75 grams Whole Wheat Flour, more as needed
1 to 2 tablespoons water, more as needed
Step 1) Combine the Buckwheat, Rye, and Whole Wheat flour in a bowl, and mix to combine.
Step 2) Add eggs to flour and start mixing. Slowly add the water to make the dough tacky, but not sticky! Once well mixed, cover with plastic wrap or a damp towel and let sit for at least 30 minutes. Check tackiness of dough and add more Whole Wheat flour as needed. If it is too sticky it won’t roll well!
Step 3) Flatten to about 1/4 to 1/8 inch thick. I did this with the kitchen aid pasta attachment, but this can be done with either a hand crank pasta roller or a rolling pin.
Step 4) Once flattened cut into the desired shapes for your application of the evening!
Spinach Ricotta Filling!
1 package frozen spinach, thawed
1 cup Ricotta, full fat for creamy texture!
1 oz Grated Parmesan
1 cup Mozzarella
Garlic, I used a full clove
Salt and Pepper to Taste
Step 1) Squeeze water out of frozen spinach. Skipping this step will create a watery running filling during baking. Once the water is out, chop up the frozen spinach. This makes cutting the cannoli easier and less stringy when you eat it.
Step 2) Combine spinach, ricotta, half the parmesan, half the mozzarella, egg, and garlic. Taste the mixture and salt and pepper as desired. In my house, it’s always pepper and no salt.
Note: These ratios made more filling than I need for my 6 cannoli. So I just added the remaining bit to scrambled eggs and made a great breakfast scramble!