Spinach and Goat Cheese Cannelloni - Chef Jeremy Holmes, Palomino


by New Day Producers


Posted on April 18, 2011 at 1:05 PM

This is the recipe prepared by Palomino Sous Chef Jeremy Holmes and former Seattle Seahawks fullback Mack Strong for tonight's fundraising dinner at Palomino for TEAM-WORKS Academy and Hope Worldwide.

(serves 2)
Spinach mixture:
2 Tbl       butter
1 Tbl       garlic, minced
1 Tbl       shallot, minced
6 oz.       fresh spinach
2 Tbl       white wine
salt and pepper to taste
15 oz.    ricotta
¼ cup    chévre (goat cheese)
¼ cup    shredded parmesan
pinch     nutmeg
salt and pepper to taste
2 cup     basic tomato sauce
4              fresh pasta sheets, 5” x 6”
½ cup    shredded mozzarella
2 slices fresh mozzarella
SPINACH: Melt butter in sauté pan. Add garlic and shallots and sweat until translucent. Add white wine and spinach and cook until limp. Season with salt and pepper. Transfer to refrigerator to cool. Once cool, place on cutting board and chop coarsely.
FILLING: Mix together chopped spinach mixture, ricotta, chévre, shredded parmesan, nutmeg and season with salt and pepper.
ASSEMBLY: Place a layer of basic tomato sauce in the bottom of a single serving baking dish. Roll 1/3 cup of the spinach/ricotta mixture in a pasta sheet; repeat four times. Place two cannelloni on top of the layer of tomato sauce in each baking dish. Cover the cannelloni with another layer of tomato sauce. Place one slice of fresh mozzarella in the center of each cannelloni assembly. Sprinkle shredded mozzarella over the entire top of each cannelloni assembly.
BAKE: Place baking dishes, uncovered on a sheet pan and bake in a 350 degree oven for approximately 45 minutes. When finished, the sauce should be bubbling and the cheese browned.