Food: Mr Cool Cooks -Spinach, Mushroom & Ricotta Cannelloni {Gordon Ramsay’s}

Mr Cool does not cook very often. This is not because he can’t, it is because I happen to LOVE cooking, so he just doesn’t get the chance. Also, when he does cook, he needs to send me away or run me a bath so that I don’t badger him the whole time with questions… Poor man…

A few weeks ago however, he did cook me dinner. The big girls were having a sleepover at their cousin’s house and Mr Cool thought I might appreciate a night off cooking – which I did.

Mr Cool did most of the preparation in the afternoon, then he went for a run and BabyCool and I went for a walk. When I got home I just popped the oven on and then Mr Cool put in the fully assembled cannelloni while BabyCool and I had a shower. It was very nice to see him choose a recipe that was easy, fancy and sooooo yummy!

This recipe came from Gordon Ramsay’s ‘Cooking For Friends’ Book.

Check it out here {you can buy it here too!}

Spinach, Mushroom & Ricotta Cannelloni

Prep Time: 20 mins
Cooking Time: 20 mins
Serves: 6 {small serves}

Ingredients

300 g fresh lasagne sheets {about 12}
2-3 tbsp freshly grated parmesan

Filling:
15g butter
400g washed spinach leaves
Nutmeg
2-3 tbsp olive oil
500g portabella mushrooms, sliced {or a mixture of other wild mushrooms}
400g ricotta
2 tbsp grated parmesan

Cheese Sauce:
20g butter
20g plain flour
1 tsp English Mustard
pinch of cayenne pepper
300ml whole milk
60g cheddar cheese, finely grated
2 tbsp freshly grated parmesan
200ml creme fraiche or double cream

Method

1. Prepare the cheese sauce. Melt the butter in a saucepan and stir in the flour, mustard and cayenne pepper. Stir over low heat for 2-3 minutes.
2. Slowly whisk in the milk and continue to stir until smooth. Simmer until for another 5 minutes to cook out the flour.
3. Remove from heat and stir in the cheeses until they have melted and the sauce is smooth. Transfer to a bowl and leave to cool. Once cooled, stir in the creme fraiche to loosen the consistency. Taste and adjust seasoning.

4. To prepare the filling, melt the butter in a pan and add the spinach, some seasoning and a light sprinkle of nutmeg. Cook over high heat until the spinach has wilted, then tip into a colander set over a large bowl and leave to cool.
5. Return the pan to the heat and add the olive oil, the mushrooms and some seasoning. Saute the mushrooms for 3-4 minutes until tender and any juices that have been released have been cooked off. Transfer to a bowl and allow to cool.
6. Give the spinach a light squeeze to remove excess moisture and add to the mushrooms. Stir in the ricotta and parmesan. Taste and adjust the seasoning.

7. Roll the cannelloni one at a time. Place a lasagne sheet on a chopping board. Spoon 2 tbsp of filling along one end, leaving a bit of space at both edges, and roll up. Place on a tray joined side down and repeat with remaining pasta and fillings.
8. At this stage you can store the cannelloni in the fridge for a few hours, this makes it a great dinner party idea!

9. Preheat the oven to 220 degrees celcius. Spread half the cheese sauce over the base of a large oven proof dish and arrange the cannelloni in a single layer on top. Spread the remaining sauce over to cover the cannelloni, then sprinkle with the parmesan. Bake for 15-20 minutes until the topping is golden. Bring to the table and serve immediately.

Variations:

• This would make a great entree! Serve with a little salad of rocket, cherry tomatoes and balsamic vinegar dressing
• If having as a main, you could again, serve with salad or you could serve with some poached chicken or grilled steak

Thanks Mr Cool,

I know you work so hard for us and when you get home you try so hard to help out and be present. I love that you love to take care of me and I also love that you take over my jobs to give me a break. You are awesome in everyway and I think you are the cutest, coolest husband a girl could want…

Smooches,