by Jacqueline · October 25, 2018
I’m outside writing this blog, just about to pick some spinach from our garden to make a trusted recipe from San Remo for Ricotta and Spinach Cannelloni.
My family have made it many times over the years, and it has always turned out delicious.
I bought some ricotta and cannelloni yesterday, so when I pick some spinach I’ll be all ready to head to the kitchen and make some cannelloni for dinner tonight.
I have shared the recipe below.
Ricotta and Spinach Cannelloni
This recipe also works great for vegans. I’ve made it a few years ago by substituting the ricotta with soy feta from my local deli, and I also didn’t put the eggs in. It turned out great as a vegan recipe. Ingredient substitution works wonders when you have a great recipe to begin with.
Blog Post by Jacqueline – Co-founder of My Apron.